Grandma’s Breakfast Sausage

5 cups ground potatoes
5 cups ground liver
5 cups cold water
1/3 cup sugar
2 cups oat meal packed, old fashion
2 cups grahamn flour
2 tsp salt
½ tsp pepper

Optional:
½ pound salt pork or some bacon
1 cup raisins
Make bags 4 inches wide
Grid liver with potatoes
Add water and other ingredients
Mix in enough white flour to make it thick. Approx 3 coups
Put in bags and tie securely
Put bags in cooker of hot water
Bring to a boil for 1 ½ ours
Cool
Slice about ¼ inch thick and fry (crisp it up)
Add butter, syrup, brown suger to taste

Notes:
3 inch bags muslin approx 10 inches long
Leave room for expansion in the bags before boiling
Wet the bags before filling
Wet the bags before removing and slicing
Use bacon instead of side pork (not too much)
Use pork or beef liver. Taste about the same.
Approx 3 ½ cups flour
About 7 bags per batch 3×9 inches
Cool all in the same cooker
Lay on on a rack for cooling
Take bags off before freezing and wrap in saran wrap
You can slice and wrap before freezing

This is Marie Nelson’s recipe.