"100" year old Swedish Potato Sausage recipe

[Checkered Past]

Well at least that's what this little ol lady told me and she was in her 80's... She had this stored in her memory bank and it was an annual christmas tradition to make with the family.

Disclaimer: I have not (although been wanting to) made this sausage yet Been sitting on the ingredient list for prolly 5 yrs

Anyways here goes for 25#
10# ground pork
5# ground beef
9#white potatos - par boiled & grnd
5# yellow onion grnd
Scant 2/3c salt
2 heap tbsp black pepper
2 heap tbsp allspice

So after reading and typing this I personally would probly add some liquid

Speaking of adding liquid I checked me notes and I add about 1 & 1/2 lbs ice water to 25# meat using dry seasonings... FWIW

[Meat Hunter]

OMG do I love Swedish meatballs. My grandmother would make PILES of them for the holidays.

Never did get her recipe as she has since passed on, but this one looks like winner. Ya think maybe there would be enough moisture/liquid extracted from the onion when its ground up?

Copied and saved, thanks for posting

[nickelmore]

Speaking of adding liquid I checked me notes and I add about 1 & 1/2 lbs ice water to 25# meat using dry seasonings... FWIW

OK, I guess I learn sumthin everyday. Never weighed my ice water. Took me a little time to figure it out to 2.88 cups

And now I know

[Checkered Past]

OK, I guess I learn sumthin everyday. Never weighed my ice water. Took me a little time to figure it out to 2.88 cups

And now I know

Yep used to measure the water out also ... Glad it helped you out

Todd I hope this works out for ya ... as for as the onions probly not enough moisture and I would think the taters will draw some more liquid so it will be a go by feel approach to how much liquid ...keep us posted and you're welcome

[IrishChef]

Hey, that is the "spicy" version. It not only has salt, but pepper AND allspice...

[TasunkaWitko]

hey, darrell ~ i love this! thanks for posting! i did a little quick math in my head, and the ratios seem close to the ones i used, following dave's original recipe. we did bring the black pepper up, and i think it was an improvement ~ definitely worth a try! i agree on adding liquid. some is needed - not sure of the best amount to add, since mine (due to the ground onion and potato) was extremely wet - my best suggestion is to eyeball it, adding water a half-cup or so at a time and mixing until it looks and feels right, and to hell with any measurements for water.

guys, the tradition involved in this stuff is truly something. there is a general (and valid) consensus that by itself, this sausage is a little bland ~ i am telling you sincerely that a little bit of chopped leek and a cream sauce seasoned with simply salt and pepper (maybe allspice, if you choose, but only a little) WILL make this sausage sing. another good option is a good mustard and/or a tart sauce - lingonberry jam is traditional but cranberry is generally accepted as a good substitute if you don't have lingonberries available.

as with so many things, including foods, it's a tradition for a reason, and that reason is because it is a) good and b) it brings families and friends together for good times. if you have even a DROP of swedish blood in you, you MUST try this - even if you don't, it is very highly recommended.

for anyone interested, here is the link to my preparation of this sausage, which might be helpful:

http://foodsoftheworld.activeboards....topic2970.html

also, here is a kick-ass, easy-to-make swedish mustard sauce.

http://foodsoftheworld.activeboards...._topic120.html

note that it was written for gravlax, but it is also very good on just about any fish, grilled, baked or cooked in any other way. it is also good on chicken and i suspect on pork, and it is definitely good for potato salad. finally, i can also highly recommend it for....potato sausage! i found it to be an excellent condiment for this "bland" sausage.

keep it simple. keep it scandinavian, and you WILL enjoy this.

[Mark R]

C.P. I notice there is no cure. The recipe I stole from Hoser had cure #1 in it, which would change the taste, appearance and storage potential. Just curious on your thoughts? I know you have not made it yet, just your lookin fer your thoughts.

[TasunkaWitko]

mark - traditionally, it is NOT made with cure - it is a fresh, un-cooked sausage ~

however, hoser added cure for the colour that it provided (see notes):

http://foodsoftheworld.activeboards....topic1585.html

basically, if you want the colour, or to smoke it, add cure. if you want traditional, then no cure!

[Mark R]

mark - traditionally, it is NOT made with cure - it is a fresh, un-cooked sausage ~

however hoser added cure for the colour that it provided (see notes):

http://foodsoftheworld.activeboards....topic1585.html

basically, if you want the colour, or to smoke it, add cure. if you want traditional, then no cure!

That's what I thought, Thanks!!

[Checkered Past]

Yep same answer as Ron's

Ya know I'm not sure how long the nitates/nitrites been around the food world and I never use them in fresh sausages to be grilled or fried

[PitRow]

hmm... can't imagine a 100 year old swedish potato would be edible. learn sumpin' everyday! lol. Is it kinda like the Chinese thousand year old eggs?