Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
Roast the potatoes by cutting them up into cubes, toss them in some oil, and cook at 450f (232c). Roast till tender. Remove from the oven and weigh out the appropriate amount.
Caramelize the onions. Once finished weigh out the appropriate amount
Grind the potatoes and onions on a 6 mm plate. Set to the side.
Grind your very chilled meat on a 6mm plate (keep the meat separate from the potato mixture).
Rechill both the meat mixture and the potato mixture. You want the temp below 34f (1.1c).
Mix the chilled meat with the liquid and the spices till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down. Once you get to that tacky consistency, add the potato mixture and mix another 20 seconds (just to incorporate)
Stuff your meat into hog casings and enjoy.
This sausage can be grilled, poached, boiled, stewed, BBQ'd. Cook to an internal of 155f (68.3c)
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4 thoughts on “Swedish Potato Sausage”
Frank Dodaro
hey Eric I love your video’s you do just want to about this sherry you use oon the sausages what kind of sherry it is. Caio 🇨🇦👍
I made a 2 kg batch of this today! Absolutely amazing! Thanks for the recipe and the guide. Spot on instructions. Having Swedish heritage, but never having had this type of sausage, I was anxious to see how they turned out. Will definitely be making these again, and again…
hey Eric I love your video’s you do just want to about this sherry you use oon the sausages what kind of sherry it is. Caio 🇨🇦👍
Dry sherry
Eric,
I made a 2 kg batch of this today! Absolutely amazing! Thanks for the recipe and the guide. Spot on instructions. Having Swedish heritage, but never having had this type of sausage, I was anxious to see how they turned out. Will definitely be making these again, and again…
Cheers,
steve
looks good might try adding some high Temp cheese to that.