Grandpa Roberg's Sausage Recipes Updated

I received the following in an email today -- let us know if you try any of these and how it went! Norene has Grandma Teckla's recipe for potato sausage that we use each year at Christmas time.

From Mary Ann:

I sent this to my brother, Bud.  Thought you might be interested in these.  They were my grandpa Roberg's recipes when he had his butcher shop.  He sold the shop to the Bakers and gave them the recipes.  

My classmate, Jeannie Baker (the one who used to work part time at Baker's Store), sent me the recipe for grandpa's potato sausage and a couple of others.  The amounts are large, but they can be cut down.  Jeannie also said that she did make the potato sausage at one time but had a difficult time stuffing them.  She also said that if one makes patties of them and fries them, they turn out really good.  In fact, she said she likes them fried better.  She said her mom used to fry the leftovers.  Anyway, here's the recipes: 

POTATO SAUSAGE 

10 lbs. potatoes

6 1/4 lbs. ground pork and beef (1/2 and 1/2, not too lean)

1/2 cup salt (5 oz.)

2 TBS black pepper

2 TBS (scant) ground allspice

1/2 lb. onions (1 large & 1 small)

Grind meat and potatoes, mix well with other ingredients.

PORK SAUSAGE

15 lbs. pork

5 oz salt (1/2 cup)

1 1/4 oz pepper (5 Tbs.)

1/4 oz nutmeg (1 Tbs rounded)

1/4 oz sage (3 Tbs)

Optional:  1 TBSP garlic powder

BRATWURST

12 1/2 lbs. pork

12 1/2 lbs. beef

8 oz. bratwurst mix

1 oz salt

1/2 oz pepper

6 eggs

1 quart milk

(I have no idea what the heck bratwurst mix is)!!!!!  Anyway, one of these days, I'm going to try and make the potato sausage without stuffing them as I don't have a stuffer.  I'll try the patties fried.

Update:

Bud sent this re:  the bratwurst mix.

A lot of sites on the internet but the one with close tie near to home is the “Sheboygan Mix” by American Spice Company - As follows:

http://www.americanspice.com/bratwurst-mix-sheboygan-style/