1 sm Onions; cut up
1 tb Salt
1 1/2 ts Pepper, black
1 ts Allspice
1 c  Milk, dry, non-fat
1 c  Water
6 c  Potatoes; pared, cut up
1 1/2 lb Beef, lean
1 lb Pork, lean
1    Sausage casing

Grind the meat, potatoes, and onions through a 3/8″ grinder plate and
place in a mixer. Add all the other ingredients with the water and mix
well. After this procedure, regrind through the 3/8″ plate again. Stuff
into a 35-38mm hog casing.
This sausage is a very perishable product. It keeps best when frozen.
This sausage may be served fried, baked, or boiled. When kept in a
refrigerator, sausage should be placed in a container and covered with
water.
From Great Sausage Recipes and Meat Curing by Rytek Kutas