Swedish Potato Sausage Recipes

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SWEDISH POTATO SAUSAGE RECIPE - (3.3/5)



Swedish Potato Sausage Recipe - (3.3/5) image

Provided by BobLongo

Number Of Ingredients 8

4 pounds peeled potatoes, coarsely ground (use ascorbic acid dissolved in a bowl of water to prevent blackening.)
2 pounds ground beef, cut into pieces
2 pounds ground pork (pork butt is good), cut into pieces
freshly ground black pepper to taste
2 medium yellow onions, peeled and quartered
1 1/2 to 2 1/2 tablespoons salt to taste
2 teaspoons ground allspice
beef casings for stuffing

Steps:

  • Coarsely grind (1/4-inch chop) the potatoes, beef, and pork in a meat grinder. Cut into 1-inch pieces first if grinding in the food processor. Soak the potatoes in the water with ascorbic acid. Grind the onions the same way. When ready to mix the sausage, drain the potatoes well and combine all ingredients in a large bowl. Mix well. Stuff casings loosely. Cut in appropriate lengths and tie with a string. Pierce the casings in several places, then simmer the sausage in water to cover about 40 minutes. Makes 8 lbs. of sausage.

SWEDISH POTATO SAUSAGE



Swedish Potato Sausage image

This recipe is perfect for a family reunion and that I what I used it for. It feeds an army and you will be amazed how quickly it goes.-Norbert Manko, Iron Mountain, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield about 20 pounds.

Number Of Ingredients 10

15 pounds potatoes, peeled
3 pounds onions, peeled
1 boneless pork shoulder butt roast (3 pounds)
3 pounds ground beef
1/3 cup all-purpose flour
5 to 7 tablespoons salt
4 tablespoons pepper
3 teaspoons ground allspice
1-1/2 teaspoons ground nutmeg
1/2 to 3/4 cup milk

Steps:

  • In a food grinder using the coarse disc, alternately process the potatoes, onions and pork. Combine with the ground beef. Mix until well distributed. , Combine all dry ingredients and sprinkle over potato/meat mixture. Add milk and mix well. , Sausage may be made into patties or stuffed into hog casings. Using immediately or freeze in serving-size portions.

Nutrition Facts : Calories 139 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 465mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

SWEDISH POTATO SAUSAGE - POTATIS SKORV



Swedish Potato Sausage - Potatis Skorv image

To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. From the local paper.

Provided by Molly53

Categories     Potato

Time 45m

Yield 20 pounds

Number Of Ingredients 11

5 lbs ground pork
5 lbs ground beef
10 lbs red potatoes (peeled, cubed and ground)
10 medium onions (peeled, quartered and ground)
8 1/2 tablespoons salt
7 1/2 teaspoons allspice
5 teaspoons sugar
2 1/2 teaspoons black pepper (or more)
2 1/2 teaspoons white pepper
2 1/2 cups milk
2 1/2 lbs casings

Steps:

  • To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
  • Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
  • Using the grinder attachment on mixer or a table grinder; grind meat, potatoes and onions together into a large roasting pan.
  • Using clean hands, mix the ingredients together with spices.
  • Add milk and mix again.
  • Load casings onto funnel nozzle then stuff ground mix into funnel to fill casings into 18-inch length sausage; tie ends and make links by twisting the sausage where you wish the links to be.
  • Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
  • Place the sausages in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
  • Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
  • Precook sausages before freezing.

Nutrition Facts : Calories 750.6, Fat 42.6, SaturatedFat 16.4, Cholesterol 163.2, Sodium 3162.1, Carbohydrate 44.6, Fiber 5.1, Sugar 6.3, Protein 46.3

SWEDISH SAUSAGE POTATO CAKES



Swedish Sausage Potato Cakes image

The source for this recipe is The Flavor of Wisconsin by Harva Hachten, a collection of recipes. This recipe was submitted by Dagmar Noel in Waukesha, WI. It can be a supper dish, as well as breakfast or lunch. The time indicated does not include mashing the potatoes. For best results, use a well seasoned raw pork sausage with plenty of flavor. That's what will season the dish. Also, be sure to use firm leftover mashed potatoes (definitely not potato puree). They will work much better to hold the patties together. Although the recipe didn't mention this, you can coat them in breadcrumbs before frying the patties to give them a crispy exterior and then serve them with a Swedish mustard sauce.

Provided by PanNan

Categories     Breakfast

Time 30m

Yield 4 patties, 2-4 serving(s)

Number Of Ingredients 4

1/4 lb pork sausage
1 1/2 cups mashed potatoes
1 egg, beaten
1 pinch salt

Steps:

  • Crumble and brown the sausage. Drain and reserve the drippings.
  • Add browned sausage, potatoes, egg, and about a tablespoon of drippings in a bowl. Add salt to taste.
  • Form into 4 patties, and fry in some of the reserved drippings, browning both sides (add some vegetable oil, if needed).
  • Serve hot.

DELICIOUS SWEDISH POTATO SAUSAGE (VäRMLANDSKORV/POTATISKORV)



Delicious Swedish Potato Sausage (Värmlandskorv/Potatiskorv) image

Delicious Swedish Potato Sausage (Värmlandskorv/Potatiskorv) made with ground pork, ground beef, diced potatoes, milk, and a few basic spices. Just like grandma makes them!

Provided by DWELL by Michelle

Categories     Main Course     Side Dish

Time 50m

Number Of Ingredients 9

3 lbs ground pork
2 lbs ground beef
5 lbs potatoes, finely diced
5 onions, finely diced
4 tbsp salt
3 tsp allspice
2 tsp pepper
½ cup milk
sausage or hot dog casings

Steps:

  • In a large bowl, soak the sausage casings in water for 4-6 minutes. Rinse with cold water, then set aside.
  • In a large bowl, mix all the filling ingredients until well combined. Feel free to also grind the potatoes and onions along with the meat beforehand (using a grinder or grinder attachment) for a more uniform texture.
  • Stuff the potato sausage filling into the prepared casings using a sausage stuffer. Don't overfill the casings to prevant breakage. Once stuffed, tie the ends of the casings and make sausage links by twisting the casing where you want the links to end.
  • Prick the top of each sausage with a toothpick.
  • In a large pot, boil water (just enough to cover the sausages).
  • Once the water comes to a rolling boil, turn the heat down to a low simmer. Place the potato sausages in a single layer and boil for about 14-17 minutes, or until the sausage is cooked through.
  • Optionally, you can sear the sausages in a large skillet for golden-brown potato sausages. Add butter to a skillet on medium-high heat, and cook the sausages for 2-3 minutes per side, or until they are golden brown. ENJOY!

Nutrition Facts : Calories 141 kcal, ServingSize 1 serving

SWEDISH (POTATO) SAUSAGE



Swedish (Potato) Sausage image

This is a tradtional Swedish sausage recipe that has been handed down from my parants, and their parants and from Sweden around the turn of the 1900 century. Since they have both passed, I have taken up the tradition of making it for our Christmas holiday dinners. I also make enough to give as Christmas gifts.

Provided by Patti Indre

Categories     Other Main Dishes

Time 45m

Number Of Ingredients 8

3 lb ground beef
3 lb russet potatoes-leave skin on, cut up and hold in ice water
3 lb ground pork
1 1/2 lb onion cut up
1/4 c salt
1/8 c ground black pepper
pork casing
ice - to keep meat cold while working with meat

Steps:

  • 1. This will make approximately 10 lbs of sausage. It freezes well so have some zip lock backs prepared and dated. You may also use a Food Saver too, the sausage will be able to be frozen longer.
  • 2. The pork casing should be placed into a bowl in ice water so it stays wet and pliable so it can be fed on the tube.
  • 3. A meat grinder is needed with a sausage tube to stuff the sausage.
  • 4. Recently I have been leaving the skins on the potatoes because there are more vitamins in the potato skins so the final product will be healthier. If you want to peel the potatoes, that will be fine too. Grind up the onions and the potatoes together in the grinder, using a large container to hold it while performing the next step.
  • 5. Grind the ground pork and ground beef together. Then in the large containter (I use a turkey roaster) mix everything together, ground beef/pork, onions/potatoes with salt and pepper. Keep ice in the meat mixture.
  • 6. Place the meat mixture on the tray provided with the grinder. Take the casing and feed it on the sausage stuffer tube. Use about 2' lengths to start out and get a feel of what you're doing.
  • 7. Start the meat grinder and push the meat mixture through the grinder and it will start filling the casing up. (Hang onto the casing on the tube so it doesn't come off before it's filled with the meat mixture).
  • 8. 1 lb of sausage is roughly 1' of casing. Leave about 1" of casing empty on each end of the sausage, that way you don't have to tie the sausage on the ends. Once you have your meat in the casing, take fork tines or a sewing needle to poke some tiny holes in the casing to release any air that is in the meat. If you don't do this, the sausage will rupture in the boiling water.
  • 9. To cook your sausage: Place the sausage in a dutch oven or large pan, bring to a boil and boil for 45 minutes. Serve with pickled beets and lingonberries!

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