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    You are in: Home / Community Forums / Recipe Requests - General / Traditional Swedish Pölsa
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    Traditional Swedish Pölsa

    Mon Dec 03, 2012 1:23 pm
    Newbie "Fry Cook" Poster
    Traditional Swedish Pölsa

    I'm trying to find the recipe for a Traditional Swedish Pölsa. My grandmother use to make this every year around christmas. She has passed away and I'd love to try making this dish again.
    I know there was liver, pork, beef & barley in it.
    Mon Dec 03, 2012 1:45 pm Groupie
    Another (short) thread on the subject. Not much there, but there are some links that might lead somewhere.
    pinky kookie
    Mon Dec 03, 2012 5:28 pm Groupie

    I found this recipe that maybe you can try:

    Pölsa - Sweden's answer to Haggis
    By Annika

    "With Mom visiting from Sweden, I took the opportunity to have her cook up a huge batch of pölsa. As a child, I was an extremely picky eater, but pölsa was actually a dish I enjoyed. I probably know more people who dislike it, than like it. I googled the word pölsa and here's Wikipedia's answer:

    Pölsa is a traditional Swedish dish, very similar in taste and consistency to Scottish haggis. The main ingredients are liver, heart, onion, pot barley, and often beef mince or minced pork, mixed with stock, black pepper, and marjoram. It is usually served with boiled or fried potatoes, pickled beetroot, and sometimes a fried egg".

    "Here's a quick recap of how Mom made the Pölsa.
    I purchased a large eye of round roast, which Mom cut into large chunks, along with the beef liver & pork, which is then simmered on low heat for a few hours with lots of ground all spice. The recipe calls for a nice, fatty piece of pork as well, but since I couldn't find a suitable piece at the grocery store, I purchased a package of ground pork. Pölsa was originally made during slaughter time, so that nothing would go to waste. In modern times, ground beef and pork are often substituted for the real McCoy.

    Mom had brought the pearl barley from Sweden, as I have not been able to find such "delicate" pearls of barley here, which was soaked in water for a few hours. Once the meat is cooked, it i strained and the liquid kept for later. My dusty meat grinder came to life again, and the beef, pork and liver was finely grinded.

    Then you simply mix the meat mixture with the cooked barley, which gets diluted with the cooking broth. I like the consistency similar to a thick spaghetti sauce but it varies according to individual preference. We kept ours a bit thicker since I'm freezing most of it and will dilute it when re-heating. As pölsa freezes better without the onion, I will add some freshly shredded onion when reheating.

    Pölsa is served with boiled potatoes and pickled beets, some add fried a egg on top, YUM!".
    Mon Dec 03, 2012 5:31 pm
    Newbie "Fry Cook" Poster
    I did find this.
    Traditional Swedish Pölsa


    3 kg beef

    2 kg pork with rind

    1 kg calf liver

    2 large yellow onions, chopped and browned

    1.2 kg barley that is cooked according to package

    Beef bouillon cubes

    White pepper



    Do this:

    Liver should be in milk overnight to relieve the taste of liver.

    Barley boiled and cooled should consist of one third of the amount of the ground meat.

    Cook the beef, pork and liver in large saucepan.

    Allow to cool.

    Grind the beef, pork and liver.

    Mix the cooked barley with the minced meat / pork / liver and onions, dilute with stock to desired consistency.

    Season with white pepper, crushed allspice and beef bouillion cubes. Taste , until you feel satisfied.

    Vinegar to taste (about 6 tablespoons 7% vinegar) But let your taste buds decide.
    pinky kookie
    Mon Dec 03, 2012 5:32 pm Groupie

    And here is a similar recipe for Scottish Haggis:

    HAGGIS - SCOTTISH RECIPE,1626,159190-246195,00.html
    1/2 lb. ground beef
    1/2 c. barley
    1 lg. onion
    2 tbsp. butter
    1/4 tsp. ground cloves
    1 tsp. black pepper
    1 lb. beef liver
    1/2 c. coarse oatmeal
    3 cloves garlic
    3 tsp. salt
    1/4 tsp. allspice
    Cook barley and liver together for 20 minutes; set aside. Rub butter into oatmeal; blend in ground beef. Chop onion and garlic and add to oatmeal along with salt and spices. Chop liver or put through grinder. Mix all together including liquid from barley/liver. Steam in a tightly covered bowl for 1 1/2 hours.
    Thu Dec 06, 2012 10:54 am Groupie
    pinky kookie
    Thu Dec 06, 2012 3:08 pm Groupie

    That is exactly the same link that I posted above:

    Pölsa - Sweden's answer to Haggis
    By Annika

    Thu Dec 06, 2012 5:27 pm Groupie
    pinky kookie wrote:

    That is exactly the same link that I posted above:

    Pölsa - Sweden's answer to Haggis
    By Annika

    Even though your post is earlier than mine it was not showing when I posted mine. The only response that was there this morning when I posted was the one by Zeldaz. I came back an hour later and all these other posts in between popped up. I have no clue why, especially since it says they were all posted on the 3rd and mine was posted on the 6th, but I swear that's all there was. Since we can't delete our own posts, I just left it.
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