swedish potato sausage

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   from an american living in sweden:

 First, I am a USA citizen. I am a permanent resident of Sweden and have lived here several years. 

Potato sausage is a Swedish Christmas food. Like Lutefisk it seems to have lost popularity with most Swedish families.

Swedish Potato sausage (potatis korv) is a fresh sausage made with ground pork and beef that is mixed with potatoes. onion, salt and pepper. Most recipes include allspice. The proportions of pork and beef vary from 75/25; 50/50; to 25/75. There is also a wide range of how much potato is used. From this you can see there are hundreds of different recipes for this sausage. 

Swedish Potato Sausage (25 pounds)

1 medium cut up onion
2 1/2 tablespons salt
4 tablespoon ground white pepper
1 tablespoon allspice
2 1/2 cups non-fat dry milk
2 1/2 cus ice water
7 1/2 pounds raw peeled potatoes
12 1/2 pounds pork butts
5 pounds boneless beef

Grind (3/8 grinder plate); mix and stuff.

The potato is a filler. The potato starch absorbs the fat and acts as a binder.
Salt acts as a preservative and binder in sausage. Because this sausage contains a relatively small amount of salt, it should be vacuum packed and frozen if it is not consumed within two days.
When kept in the refrigerator, this sausage should be placed in a container and covered with water.

I have only made this sausage once and used hog casings, rated at 35 MM. This worked well for me. Therefore I would recommend:

35-38 MM natural cacasing
32 MM fresh collagen casing