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How to Cook Swedish Potato Sausage

How to cook Swedish Potato Sausage

Potato sausage is a delicious dish that originated from the Slavic countries in Europe and is just as satisfying as 100% meat sausage but with one-third fewer calories. Read on to learn how to cook Swedish potato sausage.

What is Swedish Potato Sausage?

A potato sausage called korvpotatis korv, or varmlandskorv (or Värmlands Korv) in Sweden consists of boiled potatoes that are combined with ground beef and pork and seasoned with onions, salt, and pepper and stuffed into a casing.

Swedish immigration in the United States increased dramatically after a crop failure in that country in the 19th century. Potato sausage entered the diet of Midwesterners as migrant Swedes continued their culinary traditions in their settlements in the United States.

How to Cook Swedish Potato Sausage

Ingredients

  • 4 pounds peeled potatoes, coarsely ground
  • 2 pounds ground pork, cut into pieces
  • 2 pounds ground beef, cut into pieces
  • black pepper to taste
  • 2 medium peeled and quartered yellow onions
  • 2 tsp. ground allspice
  • 1 ½ to 2 ½ tbsp. salt
  • beef casings for stuffing

Instructions

  • 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.

How to Cook Swedish Potato Sausage

Ingredients
  

  • 4 pounds peeled potatoes coarsely ground
  • 2 pounds ground pork cut into pieces
  • 2 pounds ground beef cut into pieces
  • black pepper to taste
  • 2 medium peeled and quartered yellow onions
  • 2 tsp. ground allspice
  • 1 ½ to 2 ½ tbsp. salt
  • beef casings for stuffing

Instructions
 

  • 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.

Storing Potato Sausage

You can freeze uncooked sausage for up to 6 months. Just put the sausage in an airtight bag and place it in the fridge. No special tricks or equipment are required. You can keep the cooked leftovers for up to 3 days in an airtight container in the refrigerator.

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