Swedish Potato Sausage Help

Chris8938

My grandfather used to be a butcher in the Twin Cities.  One of the family recipes that have been handed down is the Swedish Potato Sausage.  The problem I have, is that there is not a lot of detail in the recipe regarding the meat and fat content.  Original recipe calls for 50 lbs of meat, 1/2 beef, 1/4 pork, 1/4 veal.  Is there a specific cut of meat that I should be grinding?  Brisket, chuck, etc?  Shoulder, belly, etc?  I am assuming veal would be the same as the beef??

Any help is greatly appreciated.  Thanks!

DoubleEgger

You need fat content so think chuck roasts, pork butts etc. I use veal shoulder (remove silverskin and other less desirables) for sausage.