Traditional Swedish Sausage
|Traditional Swedish potato sausage|
My last note on potato sausage was a bit cryptic and apparently seriously irritating to my readers in Poland and Russia, who in a fit of internationalism, were going to try and replicate this recipe. Keep in mind that I’ve already written a post on this once-but I guess I had great pics on that but not-so-good direcions. This is round two. I’d recommend you read this first, then go to the other blog on 20 min sausages for the pics.
Warning to readers–it’s a nice, bland (non-spicy) recipe that is a perfect addition to any meal. It’s also incredibly easy. To show this, I’ve gone back and dug up a few older photos that show the process (I only took some of the ‘after’ during this last go around in November).
1.5 pounds nice meat (I used filet mignon this last time, only because it was in my freezer)
1.5 pounds port (use a thick cut of pork chop)
7-8 pounds pealed potatoes (about 10)
3 medium size onions
Casings (also called skeins) from the local butcher
For those non-Americans who can’t take the time to figure out the switch to metrics etc., just use equal parts of both meats and use double the amount of potatoes. Easy!
- Using a grinder (I use a Kitchenaid attachment with the large holes), slice the meats in strips then run through the grinder. Alternatively, you can chop the meet extremely fine in little bits, though this will take an eternity. Better to use a blender or something, but it can’t be mush. You need to see the bits.
- Peel and slice the potatoes and onions using the same process.
- Put all the chopped ingredients in a big bowl and set aside (near the mixer).
- Place a clean bowl beneath the mixture. This is where the stuffed sausage will rest.
- Place a clean, water-filled pot with a bit of salt nearby. This is where the finished sausage will be placed and then cooked when ready.
- Change the attachment on the Kitchenaid. For this, you must remove the blade/round hole (that chops the meat/vegies) and return the internal driver that rotates the food. You will then attach the nozzle.
- Place the casing end on the nozzle.
- Stuff the top of the Kitchenaide with food, turn on the speed to medium and the sausage will start spouting out.
Tip–you need to ‘squeeze the air’ out of the sausage about every four inches (about one finger length). Not all the way through-but mid-way through the stuff sausage. This also helps push the sausage down the length of the casing. If you stuff the sausage too full, it will break and tear, causing a mess and ruining the sausage. It’s better to have a bit of air than none at all.
Tip #2. Use strips of sausage about 18 inches. Anything shorter is hard to manage and any longer gets cumbersome. Think of the old gangster movies where sausages are dangling in a cold freezer next to the dead guy. That’s about the length you want. (I’m so ghetto).