Prep 30 mins
Cook 15 mins
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.
- 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
- 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.
This was pretty tasty and easy. I only used half as much salt. I made patties, which is much easier. This is much cheaper than buying breakfast sausage patties. Next time I'll definitely add garlic.
if you add garlic- then it wouldn't be Swedish sausage! Good recipe for Swedish potato sausage - I prefer 40%potatoes, 60% pork and 20% beef as my ratios. Thanks!
I learned to make this from my Swedish grandmother. We had it every Christmas Eve for as far back as I can remember. 2lbs Pork, 1 pound beef and a pile of ground potatoes as big as the meat. Add an onion and seasonings to taste. Stuff the casings. My Grandmother had a large nozzle plastic funnel that she used to stuff them with. My mother actually has a real cow's horn to stuff with. Very authentic. The casings freeze well. We would get a hank of casings and keep them in the freezer in a jar with water until we ran out. Could be a couple of years as it was a big hank. We'd make them the length of the casing (about 2 feet?) and tie the ends with string. We'd boil until done. Then cut them into about 2" lengths. Serve with cranberry sauce. The first course to this meal was Lutefisk and boiled potatoes.