Swedish Potato Sausage-Paul's Method Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds lean ground beef
1 pound ground pork
14 cups coarse grated potatoes
(alternatively twice as much beef as pork, and twice as much potatoes as total meat)
2 finely chopped large onions
2 tablespoons salt
2 teaspoons of ginger and ground allspice (fresh pulverized is best)
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Directions: |
Directions:Mix all ingredients well and stuff the mixture in sausage casings. Cover the sausage with salted water and store outside. To cook remove from brine and poach in salted water for half an hour. Drain. Melt 1/3 cup butter in a skillet and brown sausages on all sides. Natural casings can be eaten entirely, or you may peel back the casings to just eat the stuffing. |
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Number Of
Servings: |
Number Of
Servings:Quite a few |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: The grated potatoes can be fine to coarse. I prefer the coarse, but it is a bit harder to stuff the casings with coarse potatoes. To compensate I cut the casings in 2 foot lengths and stuff them about 3/4 in length leaving the unstuffed casings open on both ends of the sausage. Using a mortar and pestle for the allspice gives the most pungent flavor. In addition, I float a dozen whole allspice kernels in the brine. Done right your house will smell like Great-grandma Martinson's kitchen for a day.
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