📝 About This Recipe
A cornerstone of the Swedish Christmas celebration, Fläskkorv is a succulent, mildly spiced pork sausage known for its velvety texture and comforting aroma. Unlike smoked sausages, this holiday specialty is poached to perfection, highlighting the delicate balance of ginger, cloves, and white pepper. It brings a true sense of 'hygge' to the winter table, offering a nostalgic taste of Scandinavian heritage that has been passed down through generations.
🥗 Ingredients
The Sausage Meat
- 1 kg Pork Shoulder (well-chilled and cubed)
- 200 g Pork Fat Back (chilled; ensures juiciness)
- 300 ml Cold Whole Milk (must be ice-cold)
- 3 tablespoons Potato Starch (acts as a binder for a smooth texture)
Seasonings
- 2 tablespoons Salt (iodine-free is best for curing)
- 1 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Ground Ginger (essential for the holiday flavor)
- 1/4 teaspoon Ground Cloves (adds a warm, festive depth)
- 1 small Onion (grated into a fine paste)
Casings and Poaching Liquid
- 3 meters Hog Casings (natural, rinsed and soaked)
- 3 liters Water (for poaching)
- 3 pieces Bay Leaves (for the broth)
- 6-8 pieces Allspice Berries (cracked slightly)
👨🍳 Instructions
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1
Begin by soaking the hog casings in lukewarm water for at least 30 minutes to remove excess salt and improve elasticity. Run water through the inside of the casings to ensure they are clear.
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2
Ensure all meat and fat are extremely cold. Grind the pork shoulder and fat back through a fine-hole grinding plate (3mm) twice to achieve a very smooth consistency.
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3
Place the ground meat in a large, chilled mixing bowl or a stand mixer fitted with a paddle attachment. Add the salt and mix on low speed for 2-3 minutes until the meat becomes tacky and develops a 'protein smear'.
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4
In a small bowl, whisk the potato starch into the cold milk until dissolved. This prevents lumps in your sausage emulsion.
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5
Gradually add the grated onion, white pepper, ginger, and cloves to the meat mixture while continuing to mix.
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6
Slowly pour the milk and starch mixture into the meat in a steady stream. Increase the mixer speed slightly and beat until the liquid is fully incorporated and the mixture is pale and light.
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7
Slide the prepared casing onto the nozzle of your sausage stuffer. Leave a few inches hanging off the end before tying a knot.
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8
Stuff the casings gently. Do not overfill, as the sausage will expand during poaching; it should feel soft to the touch, not tight like a bratwurst.
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9
Twist the long sausage into links of about 15-20 cm each, alternating the direction of the twists to prevent them from unraveling.
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10
In a large pot, bring the poaching water, bay leaves, and allspice berries to a gentle simmer (around 80°C/175°F). Do not let it boil, as this will burst the casings.
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11
Carefully lower the sausages into the water. Poach for 30-35 minutes. The internal temperature should reach 72°C (162°F).
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12
Remove the sausages from the water. If serving immediately, let them rest for 5 minutes. If preparing for later, plunge them into an ice bath to stop the cooking process.
💡 Chef's Tips
Temperature is key: keep your meat and equipment near freezing to ensure a perfect emulsion. Never boil the sausage; a hard boil will cause the fat to separate and the casing to split. If you don't have a sausage stuffer, you can form the mixture into patties and pan-fry them as 'Korvburgare'. Prick any visible air bubbles in the casing with a fine needle before poaching to prevent bursting. For the best flavor, make the sausage meat a day in advance to let the spices meld before stuffing.
🍽️ Serving Suggestions
Serve traditionally with 'Rotmos' (mashed rutabaga, potatoes, and carrots). A generous dollop of sweet and spicy Swedish mustard is mandatory. Pair with a cold glass of Julmust (Swedish holiday soda) or a dark malty porter. Accompany with pickled red beets and a side of sautéed green kale (långkål). Leftovers are delicious sliced and pan-fried for a Boxing Day breakfast.