redzed wrote:Hi Buzz, if you can share your recipe for your version of potatis korv, I would very much appreciate it. I have never made it, but have had it under consideration for a while.
Best,
Chris
Certainly sir!
The recipe below is a variant of the one listed on this website that you can find here:
Click Me
It's the closest that I've come to finding that matched the sausages my Grandmother (Karin Bengtsson originally from Laholm, Sweden) made when I was a child.
We've modified it a bit until most of the family agreed that it was like hers. We generally make this sausage with 10 pounds each of beef, pork, and potatoes since most all of the family on my side loves it.
The small quantity version:
1 pound potatoes (peeled weight)
1 pound beef (we use chuck roast most of the time)
1 pound pork (butt)
20 grams salt
5 grams white pepper
1 gram COURSE ground peppercorns
2 grams fine ground all spice (fresh ground is best)
40 grams onion (large white)
2 cloves garlic (we use a garlic press to get the meat as fine as possible and still have the juice)
water as required (the 125mL called for in the recipe is sometimes too much due to the water content in the potatoes.)
Grind meats, potatoes, and onion through your course plate (3/8" here).
Mix spices, including garlic, into a small amount of water.
Pour spice mixture over the ground meat and potatoes and mix, mix, mix, mix... You know that part really well I'm sure!
Stuff into hog casing and then package up as desired.
We don't worry too much about the potatoes turning an off color on us since that's how we've always eaten them. We also do not precook the potatoes, they go into the grinder raw.
The only way we cook these sausages is to boil them until the center temperature is around 165 degrees F. I've never fried or grilled them.
For sausages that are frozen; we remove them from the package, place them into a pot of water straight from the tap on the cold side, and then turn the heat to high and wait for the water to come to a boil. Once the water begins to boil, we turn down the heat and allow to gently boil for about an hour.
Serve with lingonberry sauce if you can get it, cranberry will work in a pinch.
I promise you, the kitchen will smell WONDERFUL!
In place of beef; I've used venison, elk, moose, antelope, ostrich, and even emu. You may have to add some beef fat to these meats since most of them are pretty lean.
The pork and potatoes are a must, but the red meat can be substituted with most anything. Grandmother said that she used elk (moose) most of the time when she was in Sweden and switched to beef here since you can't buy many game meats at most grocery stores.
Let me know how you get along.
Charlie
