Voss Sausages

1) Bone the meat and cut into strips.

2) Remove the rind from the pork fat and cut into strips.

3) Crack the bones, cover with water and make stock. Strain and chill.

4) Grind meat and fat once. Add the salt and refrigerate 12 hours.

5) Whisk the potato starch, sugar and seasonings into the cold stock. Gradually add to the meat mixture. Do not overwork the meat.

6) Rinse the sausage casings well, then stuff with the mixture, tying at 40 cm (16") intervals.

7) Smoke 3-4 hours.

8) Simmer in lightly-salted water about 20 minutes.

9) Serve with boiled potatoes and mashed rutabagas, preferably alongside pinnekjott, steamed, dried ribs of mutton.

10) Cold Voss sausages are good as sandwich filling and add an extra flavor to soups and stews. Makes 9-10 large sausages.