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1
To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
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2
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
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3
Using the grinder attachment on mixer or a table grinder; grind meat, potatoes and onions together into a large roasting pan.
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4
Using clean hands, mix the ingredients together with spices.
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5
Add milk and mix again.
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6
Load casings onto funnel nozzle then stuff ground mix into funnel to fill casings into 18-inch length sausage; tie ends and make links by twisting the sausage where you wish the links to be.
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7
Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
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8
Place the sausages in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
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9
Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
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10
Precook sausages before freezing.
