Thoroughly wash, peel, and quarter 15 lbs of Yukon Gold Potatoes. Boil them in a large pot of salted water until fork-tender. Drain and set aside to cool.

In a skillet over medium heat, sauté the 2 ½ lbs of Vidalia Sweet Onions until translucent and lightly caramelized. Set aside to cool.

In a large mixing bowl, combine the 5 lbs of Prime Grade Ground Chuck and 2 ½ lbs of Heritage Breed Ground Pork. Mix thoroughly.

Once cooled, mash the boiled potatoes until smooth using a potato masher or fork. Add the mashed potatoes to the meat mixture.

Incorporate the sautéed onions into the meat and potato mixture. Blend well to evenly distribute the ingredients.

Season the mixture with desired spices, such as salt, pepper, or other preferred seasonings. Mix thoroughly to ensure even distribution of flavors.

Traditionally, this sausage mixture is stuffed into casings. If casings are available, use a sausage stuffer to fill them with the mixture. Alternatively, shape the mixture into patties or rolls by hand.

Cook the sausages by grilling, baking, or frying until fully cooked through. Alternatively, if using casings, tie off the ends and store them for future use, ensuring proper refrigeration.

Once cooked, serve the sausages hot alongside desired sides or allow them to cool before refrigerating or freezing for later consumption.