Coarsely grind the beef, potatoes, and pork in a meat grinder. If you are grinding in a food processor, cut it into 1-inch pieces first.

Soak the potatoes in the water with ascorbic acid; it will prevent blackening.

Grind the onions the same way.

Now, drain the potatoes well and combine all ingredients in a large bowl. Mix them well.

After that, stuff casings loosely and cut in appropriate lengths, and tie with a string.

Pierce the casings in several places, then put your sausages into a large pot and fill the pot with just enough cold water to cover the sausage.

Let the sausage simmer for 40 – 45 minutes.

If you want your sausage more crisp and seared, cook them for a few minutes in a frying pan with some vegetable oil after they have simmered in water.