Best 5 Potato Korv Recipes

DELICIOUS SWEDISH POTATO SAUSAGE (VäRMLANDSKORV/POTATISKORV)

Steps:

• In a large bowl, soak the sausage casings in water for 4-6 minutes. Rinse with cold water, then set aside.
• In a large bowl, mix all the filling ingredients until well combined. Feel free to also grind the potatoes and onions along with the meat beforehand (using a grinder or grinder attachment) for a more uniform texture.
• Stuff the potato sausage filling into the prepared casings using a sausage stuffer. Don't overfill the casings to prevant breakage. Once stuffed, tie the ends of the casings and make sausage links by twisting the casing where you want the links to end.
• Prick the top of each sausage with a toothpick.
• In a large pot, boil water (just enough to cover the sausages).
• Once the water comes to a rolling boil, turn the heat down to a low simmer. Place the potato sausages in a single layer and boil for about 14-17 minutes, or until the sausage is cooked through.
• Optionally, you can sear the sausages in a large skillet for golden-brown potato sausages. Add butter to a skillet on medium-high heat, and cook the sausages for 2-3 minutes per side, or until they are golden brown. ENJOY!

SWEDISH POTATO SAUSAGE - POTATIS SKORV

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.

SWEDISH POTATO SAUSAGE

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.

POTATO KORV

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.

KROPPKAKOR - SWEDISH POTATO DUMPLINGS

Steps:

• Fry salt pork with onion in a skillet until the salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside.
• Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. Knead the flour on the work surface into the dough.
• Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch the dumplings closed and roll in flour.
• Bring water to a boil in a large pot. If desired, replace half the water with beef broth. Drop dumplings into the boiling water and broth and reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.