Swedish Potato Sausage

Follow basic sausage preparation practices when making this sausage.

1. Clean and Sanitize all of your equipment.
2. Chill your meat to below 35F
3. Keep your meat and grinder parts very cold while grinding
4. Any liquid that is added to the mince needs to be ice cold
5. Mix your very chilled meat and seasonings till the mince becomes very tacky
6. Stuff the mince into sausage casings and prick out any air pockets
7. Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

• High Quality Natural Casings (AA Grade)
• Iodophor Sanitizer
• MK4 Thermapen (Accurate Thermometer)
• Chef Knife – KOTAI (for 15% off use discount code – 2guys )
• Sausage Pricker
• Meat Grinders
• Meat Mixers
• Sausage Stuffers
• Iodophor Sanitizer
• MK4 Thermapen (Accurate Thermometer)
• Sausage Pricker
• Stuffing Horn Cleaner
• Butcher Twine & Dispenser
• Small accurate Scale for spices
• Large Capacity Scale (33 pounds)
• Drying rack and tray
• Custom Cutting Board

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

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Print Recipe

4.89 from 9 votes

Potato Sausage

A Swedish Classic

Prep Time1 hour hr 20 minutes mins

Cook Time5 minutes mins

Total Time1 hour hr 25 minutes mins

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 100 g pork belly
• 300 g pork shoulder
• 300 g lean beef
• 300 g roasted potatoes the weight that is called for is in roasted potatoes not raw potatoes
• 40 g caramelized onions the weight that is called for is in caramelized onions not raw onions
• 15 g salt
• 2.5 g black pepper
• 1 g caraway
• 80 ml cream
• hog casings

Instructions

• 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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