Patti Indre Recipe

Swedish (Potato) Sausage

By Patti Indre pindre


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.


Recipe Rating:
 2 Ratings
Cook Time:
Cooking Method:
Stove Top

Ingredients

3 lb
ground beef
3 lb
russet potatoes-leave skin on, cut up and hold in ice water
3 lb
ground pork
find more delicious recipes at www.porkbeinspired.com
1 1/2 lb
onion cut up
1/4 c
salt
1/8 c
ground black pepper
pork casing
find more delicious recipes at www.porkbeinspired.com
ice - to keep meat cold while working with meat
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Beef, Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: Scandinavian
Other Tag: Heirloom
Hashtags: #potato, #sausage, #swedish


  • Comments

  • 1-3 of 3
  • user
    Marge Rider mimi100 - Jun 12, 2012
    Patti, my grandmother used to make this for the town's butcher. I have her recipe, but it makes 100 lbs. so this recipe is perfect for my needs, thank you. I no longer live in Minn so I only have potato sausage when I go home.
    Marge
  • user
    Patti Indre pindre - Nov 7, 2012
    Thank you Marge! I'm going to be making it soon for the holidays! For my friends who have everything that they want, I give them some of this sausage for a meal. It's really a nice gift, who doesn't eat? I hope that you enjoy it!
  • user
    Mona Jacobson Sashi08 - Nov 2, 2013
    This is the recipe our parents used, except we have always taken the skins off of the potatoes. We tweaked it about 20 yrs. and now leave out the pork, double the hamburger and added more potatoes and pepper. We just made a double batch.....21 rings this morning and sealed it up and have it in our freezer for the holidays.