This sausage is prepared in western Sweden, County Varmland, at Christmas time.
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A unique fine texture. Not for smoking. Requires gentle simmering to cook or casing can burst.. Should be cooked or frozen once prepared. No extended refrigeration.
The Ingredients:
16oz - Pork (cubed)
16oz – Beef (cubed)
24oz – Red potatoes (cubed)
1 – Large Onion (cubed)
1½ TBS – Salt
1½ tsp – Allspice
1¼ tsp – Sugar
½ tsp – Black Pepper
½ tsp – White Pepper
3.5 oz – Whole Milk (chilled)
32mm - Natural Casing
              (prepped)
Grind the meat, potatoes and onion. Mix in spices and the milk. Then case, cook or freeze. Vacuum sealed and frozen, the sausages hold up very well in the freezer.

Do you have a preferred cut of beef for that portion of the recipe?

I like the potato & onion tn there

Bentley,
I used chuck steak. ...... Strictly because the meat looked good and the price was right.
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Thanks!

Pork is always going to be shoulder for price, and I am a Novice I don't know any better...I guess I was not sure how much fat, should be in it?  I am also cheap and it is sausage...it is always going to be the cheapest cut with most fat, me, it probably would have been round with a nice fat cap.

It looks like it might almost have that summer sausage texture to me...what die did you use?

Bentley,
Based on your sausage making experience, for the beef and pork, what cuts would you use?

I know this was pointed at Bently, but I can help out here. 

The go-to pork for me is Pork Shoulder/Butt.  It's naturally around 70/30 so very good cut for sausage.  If you can fine boneless shoulder for a good price, then use that...saves you the trouble of boning out the butt (that does NOT sound right).  If I see boneless country style ribs on sale I nab those, 'cause they're just pork shoulder sliced.  Next choice would be a pork picnic, those work fine too.  Other cuts are too lean to use without adding some hard backfat.

For beef, I've used brisket point and chuck.  Again, it's (relatively) cheap and fatty, which is what you want in sausage.  Chuck and point are both very flavorful.  Sirloin would be the next choice, but again you'd want to add fat, and you'd want to add Pork fat, not Beef, as beef fat is regarded as inferior in flavor.

Hope this helps!  I do a fair bit of sausage.  To avoid hijacking this thread, if you start another off with questions, I'll answer there.

I'm interested in starting sausage making on a small scale. Yours sounds like a delicious holiday sausage Queball - I'll need to keep this one bookmarked to try this season 

Mmmmmmmm Pierogies.  For my pierogies I sauté mushrooms and add half-and-half cream and simmer for quite some time until it thickens and I pour over my pierogies makes a great mushroom gravy.

mmmm, mmmm, good [wiping the drool off my chin]

Very nice Mmmmmm