tunrevir Posted December 12, 2008 Share Posted December 12, 2008 Anyone have a good recipe for swedish potatoe sausage? I am looking to make up a batch with venison trimmings. Thanks!Tunrevir~ Link to comment Share on other sites More sharing options...
FL SNIPER Posted December 12, 2008 Share Posted December 12, 2008 tun....i have a note to ask my mom about this...i'll get back to you. Link to comment Share on other sites More sharing options...
thirdeye Posted December 13, 2008 Share Posted December 13, 2008 Here are two. They are similar, so you could pick and choose spices to taste.... I like the addition of some beef with the pork as in the first one, so maybe the venison would work well here. The use of powdered milk is for moisture. The reference to a mixer is a meat mixer, the vats that have cranks and forks that mix meat.....I don't use a mixer, but mix it with my hands. Swedish Potato Sausage1 Onion, medium size, cut up 1 tb Salt1 1/2 ts Ground black pepper 1 ts Allspice6 Potatoes, pared & cut up (6 -cups) 12 tb Non-fat dry milk2 cups Water 1 1/2 lb Lean boneless beef1 lb Lean boneless porkGrind all the meat, potatoes, and onions thru a 3/8” grinder plate and place in a mixer. Add all the other ingredients with the water and mix well. After this procedure, regrind thru the 3/8” grinder plate again.Stuff into hog casings 38-40 MM.This sausage is a very perishable product. It is best kept when frozen.This sausage may be served fried, baked, or broiled. Keep in refrigerator in container and covered with water.Scandinavian Potato Sausage5 Lb ground pork shoulder 5 Lb ground raw potatoes4 Tbsp salt 1 Tbsp garlic salt5 Lb ground round 3 Lg onions ground or fine chop2 Tbsp black pepperCombine ingreds. and mix well. Stuff in casings. Makes about 17 lb. Freeze in 1 or 2 lb. pkgs.When ready to cook, place sausage in skillet in water to cover. Cook slowly until water is all cooked down and sausagebrowns in its own juice. Link to comment Share on other sites More sharing options...
tunrevir Posted December 13, 2008 Author Share Posted December 13, 2008 Thanks thirdeye, I am looking to make up a batch with my venison trimmings, those recipes are exactly what I was looking for. I use the fancy 300.00 mixer I bought my wife for x-mas a few years ago to mix the meat and the spices but still mix large batches by hand. Thanks again!Tunrevir~ Link to comment Share on other sites More sharing options...
dewey1 Posted December 14, 2008 Share Posted December 14, 2008 Be sure not to over-stuff the casings. When you cook these they really expand. Check out this site. sausage making at home Link to comment Share on other sites More sharing options...
sparcebag Posted December 14, 2008 Share Posted December 14, 2008 Wheres the nutmeg? Link to comment Share on other sites More sharing options...
sparcebag Posted December 14, 2008 Share Posted December 14, 2008 1 lb beef1/2 lb pork1/2 lb pork fat5 large potatoes1 Lg. onion1/2 tsp white pepper1/2 tsp black pepper2 tsp salt1/4 tsp allspice1/4 tsp nutmeg1 clove garlic1/4 tsp mace Grind all meats with spices coarse,cover & refridgerate.boil taters till almost donerun taters,garlic & onion through a finer grind. Mix with meat stuff. then boil in chicken broth till cooked.Eat or freeze. Link to comment Share on other sites More sharing options...
tunrevir Posted December 19, 2008 Author Share Posted December 19, 2008 Good sounding recipe there Sparcebag. I just picked up the taters tonight and am thnking with the cold temps it might be time to fire up the grinder and make some up. Anyone ever smoke these at all? I have seen where guys made this that I know and the taters started to turn greyish. Is the key to mostly cook the taters, cool them and get them stuffed right away? Thanks!Tunrevir~ Link to comment Share on other sites More sharing options...
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