Potato Sausage -Swedish (Potatiskorv)

Swedish Potato Sausage (Potatis Korv) is a fresh sausage made with ground pork and beef that is mixed with potatoes, onions, salt and pepper. Most Swedish potato sausage recipes include allspice and the proportion of beef and pork vary from 75/50 - 50/50 - 50/75 pork to beef.

Calories: 240

Servings: 10

Prep time: 45 minutes

Cook time: 30 minutes

Nutritional information

Materials	Metric	US
Pork	350 g	0.77 lb
Beef	350 g	0.77 lb
Potatoes, boiled	300 g	0.66 lb

Ingredients per 1000g (1 kg) of materials

Salt	18 g	3 tsp
White pepper	6.0 g	3 tsp
Allspice, ground	2.0 g	1 tsp
Nutmeg, ground	1.0 g	1/2 tsp
Onion, chopped	30 g	2 Tbsp
Cold water	60 ml	2 oz fl

Instructions

Boil the potatoes. Drain.
Grind meats, potatoes and onions through 3/8” (10 mm) plate.
Mix meat with salt, pepper and spices until sticky. Add potatoes and mix again.
Stuff into 36 mm hog casings.
Cook before serving.

Notes

The sausage can be fried, baked, grilled or boiled. Store in refrigerator or freeze for later use. Use boiled potatoes as peeled and cut potatoes have a tendency to darken if not kept in water.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.