Recipe: Varmlands Potatiskorv (Swedish Potato Sausage)

  • Updated: November 22, 2000 - 10:00 PM

Varmlands Potatiskorv (Swedish Potato Sausage)

  • 8 or 9 medium potatoes, peeled and ground or chopped to the size of peas

  • 40 to 45 whole allspice, crushed

  • 1 medium onion, finely chopped

  • 1 tbsp. salt

  • 1½ lb. ground pork

  • ½ lb. beef casing, rinsed inside and out with cold water and cut into desired lengths

  • Cotton string

    Mix potatoes, allspice, onion, salt and pork together in a large bowl. Tie one end of each length of casing with string. Hold the open end of the casing around the spout of a meat grinder or around the center spout of an inverted angel food cake pan with one hand. With the other hand, feed the sausage mixture into the casing, pushing it down to the bottom as you go and easing any air bubbles out the top. Leave about 1 inch of casing free of sausage to let the sausage expand as it cooks, and tie off with string. Prick each sausage, place in a pan with enough water to cover and bring to a boil. Reduce heat to a simmer for about 45 minutes to an hour, testing to make sure the potato is fully cooked. Sausage can be frozen after it cools.

    Nutrition information per 1/12 serving:


    Carbohydrates17 g

    Protein11 g

    Fat8 g

    including sat. fat3 g

    Cholesterol36 mg

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