Homemade Sausage Making

I LOVE Swedish potato sausage and always eat it with some lingonberry preserves on the side. A good Swedish friend turned me on to lingonberries a long time ago.

Well, today at work, he and I were partaking in some of my potatis korv (potato sausage) with the preserves on the table as well when it hit me; add some of the lingonberry preserves to the sausage prior to stuffing...

Anyone see an issue with doing this? The only potential drawback I could come up with is fermentation of the sugars, but potato sausage has to be frozen pretty quickly so as not to turn a nasty color due to the potatoes.

Thoughts?

Charlie

Hey Cranky
Just a thought, I wonder if fruit fresh would help on the ugly color? You can find fruit fresh in the supermarket. I have used it when we would dehydrate fruits and veggies on the dehydrator.
As for the lingonberries, never tried them.


Maybe worth a look.
http://www.freshpreserving.com/products ... fresh.aspx

Maybe try dried lingonberries or dried cranberries. I should think that you would have to account for the water if you use fresh. But they might help with the color and keep the potatoes from turning brown.

All very good ideas!

Next time we make potatis korv I'll try a couple of different variations and see how it turns out.

Thanks for the thoughts!

Charlie