Swedish Potato Sausage

[KEN W]

Rinehard.....I am going to try a 3 lb batch of your Swedish potato sausage using your recipe. I noticed that you do not add powdered milk. Do the potatoes do what the powdered milk does?

Edited February 21, 2016 by KEN W

[reinhard1]

I think they do.  This formula seems to do the trick.    I do know that when I fry potatoes at home or camping the taters seem to suck up whatever I'm using to fry them with and I have to add extra butter for example during the frying process.  good luck.

[bobberineyes]

I just followed the recipe last weekend,  made a 5# batch and turned out super, rh nailed it. We ended up after simmering grilling them...tasted phenomenal! !

[Cooperman]

It's a very good recipe. I've made the 3 lb batch, and everybody loved it. You won't be disappointed.

[KEN W]

So you run the shredded hash browns through the grinder with the meat?

[leechlake]

uncooked potatoes get run through grinder, no has browns.  Peel potatoes, cut to size that fit in grinder and then grind them.

[PropsterII]

My grandpa who was a Swede and a butcher used to make this, I believe they called it Korv (Corv) or something similar?  Also Silta (sp?) if anybody knows what that is

[Cooperman]

Potatis Korv is the Swedish name.

[reinhard1]

Yes Ken, run the hash browns through with the rest of the stuff.  Uncooked potatoes can be used but the potatoes will go black fast and this is why I haven't used them for many years.  We used cooked potatoes years ago when I worked in a small butcher shop and they had the best swede's in town.    Un-seasoned hash browns is the way to go.  Sylta is like head cheese but is more on the meaty side.  We used veal in sylta back in the day along with meaty portions of pork instead of ears, snouts, tongues ect.  I love headcheese or Sylta.  Some come with vinegar and some without and some is on the spicy side as well.  good luck.

Edited February 22, 2016 by reinhard1

[leechlake]

who knew.  Sorry RH and Ken I hadn't looked at that recipe, my apologies.  I do know mom and dad were concerned about the spuds turning dark so mom salted them to keep it from happening as much.

Edited February 22, 2016 by leechlake

[reinhard1]

Ya that's the down side of raw potatoes.  The semi cooked or cooked potatoes we used years ago were still kind of firm but not hard like raw, so they were cooked but not to the point of being tender.  We got them in plastic bags from some supplier back then.  But now most places use the un-seasoned hash browns.  Still using real onions and I use white onions.  One of the things that made the difference vs yellow onions or other onions.  White pepper was another change maker.  Simmering the rings in the Nesco roaster also made a difference.  The ideal temp for the water was around 170 or 180 and that roaster was set at high and it worked out perfectly.  If the water get's hotter or to the boiling point the casings will burst.  then you just cool them off and your ready to pack them away.  good luck.

[KEN W]

What is the difference between white and black pepper other than the color in a finished white sausage?

[delcecchi]

25 minutes ago, KEN W said:

What is the difference between white and black pepper other than the color in a finished white sausage?

They have a somewhat different flavor.  But the main reason probably is to avoid the black specs.  Also white pepper is reportedly quite popular in Europe and especially Scandinavia, perhaps because of all that white food they eat. 

[reinhard1]

We do eat blood sausage over there Del LOL, so not all white food.  Good post though.  To me it's the flavor difference.  Cant explain it, but it's a difference.  good luck.

[delcecchi]

4 hours ago, reinhard1 said:

We do eat blood sausage over there Del LOL, so not all white food.  Good post though.  To me it's the flavor difference.  Cant explain it, but it's a difference.  good luck.

There is a flavor difference, for sure.  Just musing  about why white? Hmm wonder what they have against pink pepper.