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Korv Recipe

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This recipe for Korv, by , is from Lutefisk again? , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Zarli-Bloomquist
Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. fresh pork shoulder
3/4 lb. fat (from shoulder)
1 1/4 c. barley, cooked
1 T. salt
3/4 tsp. ground allspice
3/4 tsp. white pepper
1 ts. sugar
1 pinch ground ginger
1 large onion, minced
3 c. water (approx.)
sausage casings, washed

Directions:
Directions:
Grind pork and fat on coarse grind twice. Mix pork mixture with remaining ingredients: taste and re-season accordingly. Fill casings with meat mixture; prick casings with needle in a couple of places. Do not overfill or casings will explode. I usually get 5-6 (1 lb) sausages out of this recipe; freezes well.
Boil sausage in 5 quarts salted water for 20 minutes. Sausage also is great on the grill.

Personal Notes:
Personal Notes:
Served at every Christmas Eve dinner. Growing up my Grandma Z always made this for our Swedish Christmas Eve.

 

 

 

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