Best 4 Swedish Potato Sausage Potatis Skorv Recipes

Swedish potato sausage, or potatis korv, is a delectable dish that combines the rich flavor of sausage with the heartiness of potatoes. This traditional Swedish dish is a perfect comfort food for a cold winter day and can be easily prepared with a few simple ingredients. With its crispy potato crust and savory sausage filling, Swedish potato sausage is sure to satisfy your taste buds and leave you craving more. It is a versatile dish that can be served as a main course or a side dish, and it pairs well with a variety of sides such as roasted vegetables, mashed potatoes, or a simple salad. Whether you are looking for a new dish to try or a way to add some Swedish flair to your next meal, Swedish potato sausage is a great option.

Let's cook with our recipes!

SWEDISH POTATO SAUSAGE - POTATIS SKORV

Swedish Potato Sausage - Potatis Skorv image

To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. From the local paper.

Provided by Molly53

Categories Potato

Time 45m

Yield 20 pounds

Number Of Ingredients 11

Ingredients

5 lbs ground pork
5 lbs ground beef
10 lbs red potatoes (peeled, cubed and ground)
10 medium onions (peeled, quartered and ground)
8 1/2 tablespoons salt
7 1/2 teaspoons allspice
5 teaspoons sugar
2 1/2 teaspoons black pepper (or more)
2 1/2 teaspoons white pepper
2 1/2 cups milk
2 1/2 lbs casings

Steps:

To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
Using the grinder attachment on mixer or a table grinder; grind meat, potatoes and onions together into a large roasting pan.
Using clean hands, mix the ingredients together with spices.
Add milk and mix again.
Load casings onto funnel nozzle then stuff ground mix into funnel to fill casings into 18-inch length sausage; tie ends and make links by twisting the sausage where you wish the links to be.
Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
Place the sausages in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
Precook sausages before freezing.

Nutrition Facts : Calories 750.6, Fat 42.6, SaturatedFat 16.4, Cholesterol 163.2, Sodium 3162.1, Carbohydrate 44.6, Fiber 5.1, Sugar 6.3, Protein 46.3

SWEDISH POTATO SAUSAGE

Swedish Potato Sausage image

This recipe is perfect for a family reunion and that I what I used it for. It feeds an army and you will be amazed how quickly it goes.-Norbert Manko, Iron Mountain, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield about 20 pounds.

Number Of Ingredients 10

Ingredients

15 pounds potatoes, peeled
3 pounds onions, peeled
1 boneless pork shoulder butt roast (3 pounds)
3 pounds ground beef
1/3 cup all-purpose flour
5 to 7 tablespoons salt
4 tablespoons pepper
3 teaspoons ground allspice
1-1/2 teaspoons ground nutmeg
1/2 to 3/4 cup milk

Steps:

In a food grinder using the coarse disc, alternately process the potatoes, onions and pork. Combine with the ground beef. Mix until well distributed. , Combine all dry ingredients and sprinkle over potato/meat mixture. Add milk and mix well. , Sausage may be made into patties or stuffed into hog casings. Using immediately or freeze in serving-size portions.

Nutrition Facts : Calories 139 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 465mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

SWEDISH POTATO SAUSAGE RECIPE - (3.3/5)

Swedish Potato Sausage Recipe - (3.3/5) image

Provided by BobLongo

Number Of Ingredients 8

Ingredients

4 pounds peeled potatoes, coarsely ground (use ascorbic acid dissolved in a bowl of water to prevent blackening.)
2 pounds ground beef, cut into pieces
2 pounds ground pork (pork butt is good), cut into pieces
freshly ground black pepper to taste
2 medium yellow onions, peeled and quartered
1 1/2 to 2 1/2 tablespoons salt to taste
2 teaspoons ground allspice
beef casings for stuffing

Steps:

Coarsely grind (1/4-inch chop) the potatoes, beef, and pork in a meat grinder. Cut into 1-inch pieces first if grinding in the food processor. Soak the potatoes in the water with ascorbic acid. Grind the onions the same way. When ready to mix the sausage, drain the potatoes well and combine all ingredients in a large bowl. Mix well. Stuff casings loosely. Cut in appropriate lengths and tie with a string. Pierce the casings in several places, then simmer the sausage in water to cover about 40 minutes. Makes 8 lbs. of sausage.

POTATO KORV

Potato Korv image

tonights dinner. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.

Provided by Tonkcats

Categories Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground beef
1 lb ground lean pork
1 lb potato, parboiled and ground
1/2 cup onion, grated
6 cups milk
2 teaspoons allspice
3 tablespoons salt
1 1/2 teaspoons white pepper
casing

Steps:

To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
Mix ingredients in order given (ground beef, ground pork, potatoes, onion, milk, allspice, salt and white pepper).
Fill the casings make links by twisting the sausage where you wish the links to be (four inches is a good size for a regular serving, smaller links may be made for appetizer servings).
To cook, bake in 350F oven 1 hour; remove from oven and brown.

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape well and are less likely to fall apart during cooking.
Soak the potatoes: Soaking the potatoes in cold water for 30 minutes helps to remove excess starch and prevent them from sticking together.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute heat evenly and prevent the potatoes from burning.
Don't overcrowd the pot: Cook the potatoes in batches if necessary to avoid overcrowding the pot, as this will prevent them from cooking evenly.
Season the potatoes: Season the potatoes with salt, pepper, and other desired seasonings before cooking.
Cook the potatoes until tender: The potatoes are done cooking when they are tender when pierced with a fork.
Serve the potatoes immediately: Serve the potatoes immediately after cooking, while they are still hot and crispy.

Conclusion:

Swedish potato sausage is a delicious and hearty dish that is perfect for a cold winter day. The crispy potatoes, savory sausage, and flavorful gravy are a perfect combination that will warm you up from the inside out. This dish is also relatively easy to make, so it is a great option for a busy weeknight meal. Serve it with a side of lingonberry jam for a truly authentic Swedish experience.