📝 About This Recipe
Lökris is a soulful, rustic treasure from the Swedish charcuterie tradition, blending the sweetness of slow-cooked onions with the comforting texture of short-grain rice. Historically rooted in rural farming communities, this sausage is celebrated for its delicate balance of savory pork and aromatic spices like allspice and white pepper. It offers a unique, soft bite and a nostalgic flavor profile that perfectly captures the cozy essence of Scandinavian home cooking.
🥗 Ingredients
The Rice Base
- 1.5 cups Porridge Rice (short-grain rice such as Arborio or specialized Swedish Grötpris)
- 3 cups Whole Milk (for a creamy texture)
- 1 cup Water
- 1/2 teaspoon Salt (for the rice water)
The Meat and Onion Mix
- 1.5 lbs Ground Pork (high fat content, ideally 20-25% fat)
- 3 large Yellow Onions (very finely minced)
- 3 tablespoons Unsalted Butter (for sautéing the onions)
- 1.5 teaspoons Ground Allspice (the signature Swedish spice)
- 1 teaspoon Ground White Pepper (for a clean, sharp heat)
- 2 teaspoons Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Ground Ginger (adds a subtle warmth)
Casing and Poaching
- 10 feet Hog Casings (natural, rinsed and soaked in lukewarm water)
- 2 quarts Beef or Vegetable Stock (for poaching the sausages)
- 2 pieces Bay Leaves (added to the poaching liquid)
👨🍳 Instructions
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1
Begin by preparing the rice porridge. Combine the rice, water, and 1/2 tsp salt in a heavy-bottomed pot. Bring to a boil, then reduce heat to low and simmer until the water is absorbed, about 10 minutes.
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2
Stir in the milk and cook on very low heat, stirring occasionally to prevent scorching, for about 30-40 minutes until the rice is very soft and creamy. Spread the rice on a tray to cool completely; it must be cold before mixing with the meat.
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3
While the rice cools, melt the butter in a skillet over medium-low heat. Add the finely minced onions and sauté slowly for 15-20 minutes until translucent and sweet, but not browned. Let them cool to room temperature.
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4
Prepare your hog casings by running lukewarm water through them to rinse out the salt and checking for any leaks. Keep them submerged in a bowl of clean water until ready to use.
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5
In a large chilled mixing bowl, combine the ground pork, cooled sautéed onions, allspice, white pepper, sea salt, and ginger. Mix thoroughly with your hands or a paddle attachment on a stand mixer.
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6
Gently fold the cooled rice porridge into the meat mixture. Do not overwork the meat, but ensure the rice is evenly distributed throughout the 'fars' (sausage meat).
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7
Fry a tiny patty of the mixture in a skillet to taste for seasoning. Adjust salt or spices if necessary before stuffing.
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8
Slide a casing onto the nozzle of your sausage stuffer. Feed the mixture through, filling the casings firmly but leaving enough slack so they don't burst during cooking (about 80% full).
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9
Twist the long rope into 5-6 inch links, alternating the direction of the twists to secure them. Prick any visible air bubbles with a sterilized needle.
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10
Bring a large pot of stock (with bay leaves) to a very gentle simmer (about 175°F/80°C). Do not let the water boil, as this will cause the casings to snap.
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11
Poach the sausages in batches for 20-25 minutes. They are done when they feel firm to the touch and reach an internal temperature of 160°F (71°C).
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12
Remove the sausages and let them cool. Before serving, pan-fry them in a little butter until the skins are golden brown and crisp.
💡 Chef's Tips
Ensure the rice and onions are completely cold before mixing with the raw pork to prevent the fat from melting prematurely. Use a high-quality allspice; it is the defining flavor of Swedish Lökris and should be fragrant. If you don't have a sausage stuffer, this mixture can be formed into patties and fried like 'frikadeller'. Do not overstuff the casings; the rice expands slightly when reheated, and tight sausages will burst in the pan. Always poach before frying; this ensures the pork is cooked through while keeping the interior moist and tender.
🍽️ Serving Suggestions
Serve with a generous spoonful of tart lingonberry jam to cut through the richness. Pair with a creamy potato purée or buttery boiled Yukon Gold potatoes. A side of pickled cucumbers (Pressgurka) provides a refreshing vinegary crunch. Enjoy with a cold Swedish lager or a glass of spiced apple cider. Traditional brown butter drizzled over the top adds an extra layer of nutty indulgence.