Swedish Sausage Eddie Style Recipes

SWEDISH POTATO SAUSAGE - POTATIS SKORV

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.

SWEDISH (POTATO) SAUSAGE

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!

SWEDISH POTATO SAUSAGE

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.

SWEDISH LARD SAUSAGE (ISTERBAND)

Steps:

• Soak the barley in the stock or water overnight.
• Let simmer in this liquid for one hour.
• Discard remaining liquid and let cool.
• Grind the meat and lard coarsely twice.
• Mix very thoroughly with the barley and spices.
• Test the seasoning (fry a sample).
• Add more spices if necessary.
• Stuff the casings relatively loosely and twist every 10 inches.
• Tie every second sausage with thin kitchen cord.
• Cut inbetween, forming pairs.
• Hang and let dry in a draughty place, just below room temperature (55-65 F).
• If it is not available, room temperature will do.
• Try one sausage after four days.
• If you want a more sour taste, let hang for another three days.
• Freeze the sausages, and even better, cold-smoke them lightly first.

SWEDISH SAUSAGE EDDIE STYLE

Steps:

• 1. Mix all ingredients well.stuff in washed casings. Prick sausage so they don't burst when cooking set aside.
• 2. Put 4 quarts water in a large sauce pan add salt and bring to a boil.
• 3. Add sausage to boiling water and simmer for 45 minutes.
• 4. Lift sausage from boiling water cool and wrap twice with freezer paper. freeze until ready to use.
• 5. When ready to use preheat oven to 350 degrees. Thaw sausage and cook on a baking pan for 20 to 25 minutes.
• 6. Serve with potato salad, hot rolls, and a garden salad.