📝 About This Recipe
Fläskkorv is a quintessential Swedish pork sausage known for its incredibly tender texture and delicate spice profile of white pepper, ginger, and allspice. Traditionally served during the Christmas 'Julbord' or as a comforting midweek dinner, this sausage relies on a mix of finely ground pork and mashed potatoes to create its signature succulent bite. Crafting this at home brings an authentic rustic charm to your kitchen that store-bought versions simply cannot replicate.
🥗 Ingredients
The Meat and Fat
- 1000 grams Pork shoulder (cubed and chilled thoroughly)
- 250 grams Pork back fat (späck) (chilled and finely cubed)
The Binder and Liquid
- 300 grams Boiled potatoes (cold, peeled, and finely mashed)
- 400 ml Whole milk (ice-cold)
- 2 tablespoons Potato starch
Seasonings
- 1 medium Yellow onion (very finely grated)
- 25 grams Sea salt (about 1.5 tablespoons)
- 1 teaspoon Ground white pepper
- 1/2 teaspoon Ground allspice
- 1/2 teaspoon Ground ginger
- 1 teaspoon Sugar
Casings and Poaching Liquid
- 3 meters Hog casings (rinsed and soaked in lukewarm water)
- 2 pieces Bay leaves (for the poaching water)
- 5-6 pieces Whole black peppercorns (for the poaching water)
👨🍳 Instructions
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1
Begin by soaking the hog casings in lukewarm water for at least 30 minutes to remove salt and improve elasticity.
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2
Ensure all meat and fat are extremely cold. Place your meat grinder attachments in the freezer for 20 minutes before starting to keep the fat from melting during the grind.
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3
Grind the pork shoulder and back fat together using a medium-hole grinding plate (approx. 4.5mm). For a smoother texture, you can grind it a second time.
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4
In a large chilled mixing bowl, combine the ground meat mixture with the cold mashed potatoes and grated onion.
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5
Add the salt, sugar, white pepper, allspice, ginger, and potato starch. Using a stand mixer with a paddle attachment or very cold hands, mix on low speed.
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6
Slowly pour in the ice-cold milk while continuing to mix. Work the farce until it is sticky and well-emulsified, which should take about 3-5 minutes.
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7
Fry a small patty of the mixture in a skillet to check the seasoning. Adjust salt or spices if necessary before stuffing.
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8
Thread the casing onto the sausage stuffer horn. Feed the mixture through, stuffing the casings loosely; Fläskkorv should not be packed too tight or it will burst during poaching.
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9
Twist the long sausage into links of about 15-20 cm (6-8 inches) in length, alternating the direction of the twists.
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10
Use a sterilized needle to prick any visible air bubbles in the sausages to prevent them from expanding and bursting.
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11
Bring a large pot of water to a simmer (around 80°C/175°F) with the bay leaves and peppercorns. Do not let the water boil.
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12
Carefully lower the sausages into the water and poach for 20-25 minutes until the internal temperature reaches 72°C (162°F).
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13
Remove the sausages from the water. You can serve them immediately or pan-fry them briefly in butter for a golden, crisp exterior.
💡 Chef's Tips
Temperature is everything; keep the meat and equipment near freezing to ensure the fat doesn't separate. Don't overstuff the casings, as the starch and meat will expand slightly when heated. Use starchy potatoes (like Russets or King Edward) for the best binding properties. If you don't have a meat grinder, ask your butcher to grind the pork and fat together on a medium setting. Always poach gently; boiling water is the enemy of a juicy, intact Swedish sausage.
🍽️ Serving Suggestions
Serve with 'Rotmos' (a traditional Swedish mash of rutabaga, potatoes, and carrots). Accompany with a sharp, sweet Swedish mustard (Slottssenap style). Pair with pickled beets or quick-pickled cucumbers (Pressgurka) for acidity. A cold glass of Swedish lager or a dry apple cider cuts through the richness beautifully. Try it alongside a side of creamed kale (Långkål) during the winter months.