Wash casings well by running cold water over and through them. Let them soak in the cold water. Mix pork, beef, potatoes, onion, salt, pepper, nutmeg, powdered allspice, and the water. Mix well. You need two people to stuff. Take one end of the casings from the bowl of water and thread it over the mouth of the plastic milkjug. One person holds it in place and holds the sausage. The other person stuffs the meat in my hand or with a small spoon. Once you have an italian-sausage-size sausage (6" long, 1" across), cut the casing, leaving an extra 1" empty casing at each end to expand. Do not tie them off. Refrigerate the sausages overnight so that the flavors blend. Cook sausages in boiling salted water with 12 allspice and 2 bay leaves. Simmer for an hour and serve.
Yield: about 12 sausages
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|Serving Size: 1 recipe (1756g)|
|Recipe Makes: 4|
|Calories from Fat: 1502 (59%)|
|Amt Per Serving||% DV|
|Total Fat 166.8g||222 %|
|Saturated Fat 63.1g||315 %|
|Monounsaturated Fat 61.6g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 514mg||158 %|
|Sodium 2055mg||71 %|
|Potassium 4051.2mg||107 %|
|Total Carbohydrate 136.2g||40 %|
|Dietary Fiber 22.4g||90 %|
|Sugars, other 113.8g|
|Protein 126.2g||180 %|
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Calories per serving: 2545
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