Post a Norwegian Sausage Recipe Please!

[travcoman45]

I've asked this before, but the great purge of 09 got it all before I managed ta get everthin downloaded!

If ya have er know where ta find some norwegian sausage recipes I sure would preciate havin em!

Got some new stuffin tubes on the way, hopefully next weekend I can make sausage!

Thanks fer yer help yall!

[supervman]

Tip
Perhaps this is what you're looking for.
Go here:
http://lpoli.50webs.com/AlphabeticalList.htm

Check out recipe #246
It's called Potato Sausage-Swedish

Perhaps it's close to what you're lookin for.

Here's another
http://www.dishbase.com/recipe/chris...-potatis-korv/

Couple at the bottom of this page and the GLOGG is awesome BTW! :)
http://www.heskonsult.se/Swede-L/Patrics_recept.htm

And here's a nice one
http://www.odebolt.net/people/potato_sausage.html

[supervman]

This one sticks out.
Potatis Korv (Swedish Potato Sausage)
Yield: 5 Pounds

Ingredients

4 feet medium hog casings
1 lb very lean beef, cubed
1/2 lb lean pork butt, cubed
1/2 lb pork fat, cubed
5 lg potatoes
1 lg onion, coarsley chopped
1/2 ts white pepper
1/2 ts black pepper
2 ts salt, or to taste
1/4 ts allspice
1/4 ts ground nutmeg
1 cl garlic, finely minced
1/4 ts ground mace
1 chicken broth

Instructions

Prepare casings. Grind meat and fat separately and refrigerate until ready to do step five. Peel and boil the potatoes in lightly salted
water for 10 minutes. They should be very firm in the center. Allow
to cool before procedding to next step. Cube the potatoes and mix
with onion. Put through the fine disk of the grinder. Add the ground
meats to the potatoes and onion. Add all remaining ingredients and
mix well. The mixture will be quite sticky. Stuff and twist off into
12" lengths. With cotton butcher's twine, tie two separate knots
between each link and one knot at each end. Separate the links by
cutting between the two knots between each pair of links. Bring the
ends of each link together and tie to form rings. Boil in well
seasoned chicken broth for 45 minutes. Eat warm or refrigerated and
served cool.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8
Typed by Carolyn Shaw 12-94.