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Mixed up a batch of potatis korv yesterday in preparation for our Christmas day open house. It came out quite well...tasting reminiscent of a Swedish meatball, but spicier. This is typically a very bland sausage, so I tripled the amount of ground black pepper called for and I'm glad I did.
Swedish Potato Sausage
Traditional scandinavian Christmas sausage..my adaptation of Len Poli's recipe
1025 grams pork shoulder 2.25 lb
681 grams boneless beef chuck 1.5 lb
681 grams peeled raw potatoes 1.5 lb
454 grams raw white onions 1 lb
85 grams dry milk powder (one packet)
30 grams salt 4 tsp
10 grams sugar 2 tsp
4 grams insta-cure number 1 .5 tsp
3 grams ground allspice 1.5 tsp
8 grams black pepper 1 Tbsp
123 grams ice water .5 cup
1. Grind the meat, onions and potatoes through a 1/8" plate.
2. Place in mixer and mix for three minutes, or until well incorporated.
3. Add remaining ingredients and mix in thoroughly.
4. Stuff into 38mm hog casings and tie off into 12" rings.
5. Poach sausage in 180°F water 1 hour, or until internal temp of 160°F is reached.
6. Remove to cool, refrigerate or freeze until use.
7. To eat, brown gently in butter to heat through and color the casing
First I chunked up a few pounds of pork shoulder and some beef chuck to go through the grinder, and weighed all my ingredients up.
Ground the pork and beef together, and then the potatoes (yukon gold) and onions.
Gave it a cursory mix by hand, and then put together the spice mix.
The spices ....dry milk in the middle, then clockwise from 12 ..cure #1, salt, sugar, freshly ground black pepper and allspice.
I sprinkled the dry milk over the top of everything, then mixed the rest of the spices with 1/2 cup of ice water and gave it all a good mix.
The fry pan test came out great, so I just stuffed them up and vac sealed them for the freezer...kept one link out that will be cooked and eaten tonight...I'll update the post after that happens.
As a side note...this is the first time I turned the hog casing inside out..using the two-fingers and running water method...worked like a charm! Just make sure you put the plug in the kitchen sink, or you'll be digging them out of the disposal.
UPDATE: Just poached some up last night in the traditional Swedish manner
Then browned it in butter o get a bit of color on the casing
The flash washed out most of the color in this shot, but take my word for it...it stayed nice and pink inside
Looking forward to Christmas so we can have some more
Swedish Potato Sausage
Traditional scandinavian Christmas sausage..my adaptation of Len Poli's recipe
1025 grams pork shoulder 2.25 lb
681 grams boneless beef chuck 1.5 lb
681 grams peeled raw potatoes 1.5 lb
454 grams raw white onions 1 lb
85 grams dry milk powder (one packet)
30 grams salt 4 tsp
10 grams sugar 2 tsp
4 grams insta-cure number 1 .5 tsp
3 grams ground allspice 1.5 tsp
8 grams black pepper 1 Tbsp
123 grams ice water .5 cup
1. Grind the meat, onions and potatoes through a 1/8" plate.
2. Place in mixer and mix for three minutes, or until well incorporated.
3. Add remaining ingredients and mix in thoroughly.
4. Stuff into 38mm hog casings and tie off into 12" rings.
5. Poach sausage in 180°F water 1 hour, or until internal temp of 160°F is reached.
6. Remove to cool, refrigerate or freeze until use.
7. To eat, brown gently in butter to heat through and color the casing
First I chunked up a few pounds of pork shoulder and some beef chuck to go through the grinder, and weighed all my ingredients up.
Ground the pork and beef together, and then the potatoes (yukon gold) and onions.
Gave it a cursory mix by hand, and then put together the spice mix.
The spices ....dry milk in the middle, then clockwise from 12 ..cure #1, salt, sugar, freshly ground black pepper and allspice.
I sprinkled the dry milk over the top of everything, then mixed the rest of the spices with 1/2 cup of ice water and gave it all a good mix.
The fry pan test came out great, so I just stuffed them up and vac sealed them for the freezer...kept one link out that will be cooked and eaten tonight...I'll update the post after that happens.
As a side note...this is the first time I turned the hog casing inside out..using the two-fingers and running water method...worked like a charm! Just make sure you put the plug in the kitchen sink, or you'll be digging them out of the disposal.
UPDATE: Just poached some up last night in the traditional Swedish manner
Then browned it in butter o get a bit of color on the casing
The flash washed out most of the color in this shot, but take my word for it...it stayed nice and pink inside
Looking forward to Christmas so we can have some more
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