Best 6 Swedish Potato Sausage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to the heart of Swedish cuisine with our Swedish Potato Sausage, a delectable dish that embodies the country's rich culinary heritage. This savory creation, known as "Pölsa" in Swedish, is a delightful blend of seasoned pork and potato, encased in a sausage casing and cooked to perfection. Typically served with lingonberry jam and mashed potatoes, this dish offers a harmonious balance of flavors and textures that will tantalize your taste buds.

Our collection of Swedish Potato Sausage recipes provides a diverse range of options to cater to every palate. From the classic Pölsa recipe that stays true to tradition, to variations that incorporate unique ingredients and cooking techniques, you'll find a recipe that suits your culinary preferences. Whether you're a seasoned chef or a novice cook, our step-by-step instructions and detailed ingredient lists ensure a successful and enjoyable cooking experience.

Prepare to be captivated by the flavors of Sweden as you savor the hearty and comforting Swedish Potato Sausage. Accompanied by lingonberry jam and mashed potatoes, this dish is a true testament to the culinary artistry of Sweden. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will transport you to the heart of Swedish cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

SWEDISH POTATO SAUSAGE



Swedish Potato Sausage image

This recipe is perfect for a family reunion and that I what I used it for. It feeds an army and you will be amazed how quickly it goes.-Norbert Manko, Iron Mountain, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield about 20 pounds.

Number Of Ingredients 10

15 pounds potatoes, peeled
3 pounds onions, peeled
1 boneless pork shoulder butt roast (3 pounds)
3 pounds ground beef
1/3 cup all-purpose flour
5 to 7 tablespoons salt
4 tablespoons pepper
3 teaspoons ground allspice
1-1/2 teaspoons ground nutmeg
1/2 to 3/4 cup milk

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.

Nutrition Facts : Calories 139 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 465mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

SWEDISH POTATO SAUSAGE - POTATIS SKORV



Swedish Potato Sausage - Potatis Skorv image

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.

Provided by Molly53

Categories     Potato

Time 45m

Yield 20 pounds

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 750.6, Fat 42.6, SaturatedFat 16.4, Cholesterol 163.2, Sodium 3162.1, Carbohydrate 44.6, Fiber 5.1, Sugar 6.3, Protein 46.3

SWEDISH (POTATO) SAUSAGE



Swedish (Potato) Sausage image

This is a tradtional Swedish sausage recipe that has been handed down from my parants, and their parants and from Sweden around the turn of the 1900 century. Since they have both passed, I have taken up the tradition of making it for our Christmas holiday dinners. I also make enough to give as Christmas gifts.

Provided by Patti Indre

Categories     Other Main Dishes

Time 45m

Number Of Ingredients 8

3 lb ground beef
3 lb russet potatoes-leave skin on, cut up and hold in ice water
3 lb ground pork
1 1/2 lb onion cut up
1/4 c salt
1/8 c ground black pepper
pork casing
ice - to keep meat cold while working with meat

Steps:

  • 1. This will make approximately 10 lbs of sausage. It freezes well so have some zip lock backs prepared and dated. You may also use a Food Saver too, the sausage will be able to be frozen longer.
  • 2. The pork casing should be placed into a bowl in ice water so it stays wet and pliable so it can be fed on the tube.
  • 3. A meat grinder is needed with a sausage tube to stuff the sausage.
  • 4. Recently I have been leaving the skins on the potatoes because there are more vitamins in the potato skins so the final product will be healthier. If you want to peel the potatoes, that will be fine too. Grind up the onions and the potatoes together in the grinder, using a large container to hold it while performing the next step.
  • 5. Grind the ground pork and ground beef together. Then in the large containter (I use a turkey roaster) mix everything together, ground beef/pork, onions/potatoes with salt and pepper. Keep ice in the meat mixture.
  • 6. Place the meat mixture on the tray provided with the grinder. Take the casing and feed it on the sausage stuffer tube. Use about 2' lengths to start out and get a feel of what you're doing.
  • 7. Start the meat grinder and push the meat mixture through the grinder and it will start filling the casing up. (Hang onto the casing on the tube so it doesn't come off before it's filled with the meat mixture).
  • 8. 1 lb of sausage is roughly 1' of casing. Leave about 1" of casing empty on each end of the sausage, that way you don't have to tie the sausage on the ends. Once you have your meat in the casing, take fork tines or a sewing needle to poke some tiny holes in the casing to release any air that is in the meat. If you don't do this, the sausage will rupture in the boiling water.
  • 9. To cook your sausage: Place the sausage in a dutch oven or large pan, bring to a boil and boil for 45 minutes. Serve with pickled beets and lingonberries!

SWEDISH POTATO SAUSAGE RECIPE - (3.3/5)



Swedish Potato Sausage Recipe - (3.3/5) image

Provided by BobLongo

Number Of Ingredients 8

4 pounds peeled potatoes, coarsely ground (use ascorbic acid dissolved in a bowl of water to prevent blackening.)
2 pounds ground beef, cut into pieces
2 pounds ground pork (pork butt is good), cut into pieces
freshly ground black pepper to taste
2 medium yellow onions, peeled and quartered
1 1/2 to 2 1/2 tablespoons salt to taste
2 teaspoons ground allspice
beef casings for stuffing

Steps:

  • Coarsely grind (1/4-inch chop) the potatoes, beef, and pork in a meat grinder. Cut into 1-inch pieces first if grinding in the food processor. Soak the potatoes in the water with ascorbic acid. Grind the onions the same way. When ready to mix the sausage, drain the potatoes well and combine all ingredients in a large bowl. Mix well. Stuff casings loosely. Cut in appropriate lengths and tie with a string. Pierce the casings in several places, then simmer the sausage in water to cover about 40 minutes. Makes 8 lbs. of sausage.

SWEDISH SAUSAGE POTATO CAKES



Swedish Sausage Potato Cakes image

The source for this recipe is The Flavor of Wisconsin by Harva Hachten, a collection of recipes. This recipe was submitted by Dagmar Noel in Waukesha, WI. It can be a supper dish, as well as breakfast or lunch. The time indicated does not include mashing the potatoes. For best results, use a well seasoned raw pork sausage with plenty of flavor. That's what will season the dish. Also, be sure to use firm leftover mashed potatoes (definitely not potato puree). They will work much better to hold the patties together. Although the recipe didn't mention this, you can coat them in breadcrumbs before frying the patties to give them a crispy exterior and then serve them with a Swedish mustard sauce.

Provided by PanNan

Categories     Breakfast

Time 30m

Yield 4 patties, 2-4 serving(s)

Number Of Ingredients 4

1/4 lb pork sausage
1 1/2 cups mashed potatoes
1 egg, beaten
1 pinch salt

Steps:

  • Crumble and brown the sausage. Drain and reserve the drippings.
  • Add browned sausage, potatoes, egg, and about a tablespoon of drippings in a bowl. Add salt to taste.
  • Form into 4 patties, and fry in some of the reserved drippings, browning both sides (add some vegetable oil, if needed).
  • Serve hot.

SWEDISH POTATO SAUSAGE



Swedish potato sausage image

This is an authentic Swedish recipe. My grandmother made this for us during the Holidays.

Provided by Joyce Stone

Categories     Beef

Time 45m

Number Of Ingredients 8

2 lb potatoes,grind
1 lb beef
1 1/4 lb pork
2-3 onions
1 Tbsp salt
1 tsp pepper
1 tsp allspice
casings

Steps:

  • 1. Leaving skins on potatoes, grind together first 4 ingredients.
  • 2. Add salt, pepper and allspice.
  • 3. Hold all in a roaster, mixing well..
  • 4. 1# of sausage is roughly 1' of casing. Stuff casings. Freeze or boil in water for approx 45 minutes.

Tips for Making Swedish Potato Sausage:

  • Choose the right potatoes. A good, all-purpose potato is best for this recipe. Potatoes that are too starchy, like russet potatoes, will not hold their shape well and will become too mushy when cooked.
  • Soak the sausage before cooking. This will help to prevent the sausage from becoming dry and tough.
  • Cook the sausage over medium-low heat. This will help to ensure that the sausage cooks evenly and does not burn.
  • Do not overcrowd the pan when cooking the sausage. This will prevent the sausage from cooking evenly.
  • Serve the sausage immediately. Swedish potato sausage is best served hot, right out of the pan.

Conclusion:

Swedish potato sausage is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover potatoes and sausage, and it is also a budget-friendly recipe. If you are looking for a new and exciting way to cook sausage, give this recipe a try. You won't be disappointed!

Related Topics