Swedish Potato Sausage-Minnie's Method Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 pounds meat
10 pounds russet potatoes
2 medium onions
1 heaping tablespoon crushed allspice
Salt and pepper
1 pound beef sausage casings
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Directions: |
Directions:Soak casings in water until supple. Hook one end on faucet and run water through them. Cut to length. Use twice as many potatoes as course ground meat. Mix it all together. Stuff casings about 3/4 full because when cooked they swell to fill the casings. If packed too full, they split easily when cooked. Leave an unstuffed tail of about 2" on each end. Put in large kettle and cover with water to which allspice and salt is added. Cook about 30 minutes. Allow to cool in water. Refrigerate in water for several days as the flavor will improve over time. To cook, place whole sausage in frying pan and brown or roast under the broiler until hot and brown. |
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Personal
Notes: |
Personal
Notes: Lorraine Peterson: Mom always said you had to use her official Easter Hat pin to poke the casings before bringing it to a boil. The long pin would go through the whole pile.
Ford Peterson: One Christmas I was hosting the whole clan at our home in Dassel. The casings were cooled and soaking in the kettle on the basement floor. When the family came, the kids were playing in the basement and Jan stepped in the kettle of sausages. Mortified, I ordered them to keep quiet about it and cooked them anyway. During the meal, Joan pipes up "Mom, are these the sausages Jan stepped in?" I could have died of embarrassment!
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