St. Patrick’s Day Sausages

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3 lb. corned beef, simmered

3 large potatoes, peeled and mashed smooth with butter, milk, salt and white pepper

8 carrots, peeled and dicely finely in a food processor

1 small head of green cabbage, shredded

3 T. finely chopped flat-leaf parsley

3 T. corned beef simmering spices (2 T. yellow mustard seeds, 1 T. peppercorns, 1 bay leaf finely crumbled)

sausage casings rinsed inside and out (fit the casing over the faucet and run water through the tube

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