SWEDISH POTATO SAUSAGE RECIPE: HOW TO MAKE IT
This recipe is perfect for a family reunion and that I what I used it for. It feeds an army and you will be amazed how quickly it goes.—Norbert Manko, Iron Mountain, Michigan
Provided by Taste of Home
Total Time 50 minutes
Prep Time 40 minutes
Cook Time 10 minutes
Yield about 20 pounds.
Number Of Ingredients 10
Steps:
- In a food grinder using the coarse disc, alternately process the potatoes, onions and pork. Combine with the ground beef. Mix until well distributed. , Combine all dry ingredients and sprinkle over potato/meat mixture. Add milk and mix well. , Sausage may be made into patties or stuffed into hog casings. Using immediately or freeze in serving-size portions.
Nutrition Facts : Calories 139 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 465mg sodium, CarbohydrateContent 14g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 9g protein.
SWEDISH POTATO SAUSAGE - POTATIS SKORV RECIPE - FOOD.COM
To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. From the local paper.
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 20 pounds
Number Of Ingredients 11
Steps:
- To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
- Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- Using the grinder attachment on mixer or a table grinder; grind meat, potatoes and onions together into a large roasting pan.
- Using clean hands, mix the ingredients together with spices.
- Add milk and mix again.
- Load casings onto funnel nozzle then stuff ground mix into funnel to fill casings into 18-inch length sausage; tie ends and make links by twisting the sausage where you wish the links to be.
- Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
- Place the sausages in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
- Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
- Precook sausages before freezing.
Nutrition Facts : Calories 750.6, FatContent 42.6, SaturatedFatContent 16.4, CholesterolContent 163.2, SodiumContent 3162.1, CarbohydrateContent 44.6, FiberContent 5.1, SugarContent 6.3, ProteinContent 46.3
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