Potato sausages are a Norwegian culinary tradition. They are very tasty, but they’ve been forgotten in the home country. However, the tradition is alive and kicking in the “Norskie” regions of the United States. You can buy salinized casings from the butcher’s. The thickness of the sausages depends on the casing. Beef casings are the largest, followed by hog casings, and mutton casings are the thinnest. If you’re not going to fry the sausages right away, a good idea might be to lightly boil the sausages for 10 minutes.
Soak the casing in cold water.
Mix potatoes, meat, lard, salt and pearl barley in a bowl. Dilute with milk until the sausage meat is loose and manageable.
Stuff the sausage meat into the meat grinder with a sausage stuffer nozzle or another specialty tool. The sausages can be grilled, fried or oven-baked in an ovenproof dish.