Swedish Sausage Delicious, tasty and full of flavour. A Must try for everyone

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken provides a leaner option while maintaining flavor.

beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground pork is often less expensive and still flavorful.

pork casing

🥗Healthier: collagen casing

💰Cheaper: synthetic casing

Collagen and synthetic casings can be easier to handle and more affordable.

Wash the russet potatoes and peel them.

Boil the potatoes in salted water for about 10 to 15 minutes until a fork penetrates them but they are still firm.

Let the boiled potatoes cool slightly before mixing with meat.

Finely chop the onion and sauté in olive oil over medium heat until transparent and golden brown.

Cube the beef and pork.

Grind the cooled potatoes, pork, and beef using a 38 or 10 mm grinding plate.

Prepare the spices: mix salt, white pepper, black pepper, caraway seeds, allspice, and nutmeg in a bowl.

Add ice cold water to the spice mixture and mix well to ensure all ingredients are combined.

Make a small patty from the mixture and fry it in olive oil to taste for seasoning.

Stuff the sausage mixture into 32 to 36 mm natural hog casings, ensuring to avoid air pockets.

Pinch and twist the sausages to form links, alternating the direction with each twist.

Place the sausages on a tray and flash freeze for a couple of hours to hold their form.

Bring water temperature to around 170 to 185°F and poach the sausages until they reach an internal temperature of 155°F.

Remove sausages from the water and fry them in a pan with olive oil until they have a nice crisp outer layer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens