Swedish (Potato) Sausage
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.
- 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
- 1/8 c
- ground black pepper
- pork casing
- ice - to keep meat cold while working with meat
1This 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.
2The 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.
3A meat grinder is needed with a sausage tube to stuff the sausage.
4Recently 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.
5Grind 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.
6Place 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.
7Start 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).
81 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.
9To 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!