📝 About This Recipe
Prinskorv, or 'Prince Sausage,' is a beloved cornerstone of the Swedish holiday table, traditionally served during Christmas (Julbord), Easter, and Midsummer. These short, snappy cocktail sausages are prized for their delicate beechwood smoke, fine texture, and the iconic 'crown' ends that bloom when pan-fried in butter. Making them from scratch elevates this humble classic into a gourmet centerpiece, blending prime pork and veal with a hint of warming ginger and white pepper.
🥗 Ingredients
The Meat Base
- 500 grams Pork Shoulder (well-chilled and cubed)
- 300 grams Veal or Lean Beef (well-chilled and cubed)
- 200 grams Pork Fat Back (chilled and finely diced)
The Emulsion & Seasoning
- 1.5 cups Crushed Ice or Ice Water (added gradually to keep the meat cold)
- 20 grams Fine Sea Salt (essential for the protein bind)
- 1 teaspoon White Pepper (ground)
- 1/2 teaspoon Ground Ginger (provides the classic Swedish profile)
- 1/4 teaspoon Ground Allspice (adds subtle warmth)
- 1 teaspoon Onion Powder (for savory depth without moisture)
- 3 tablespoons Potato Starch (helps hold the emulsion)
Casings and Frying
- 2-3 meters Sheep Casings (narrow diameter, approx 18-20mm, soaked in warm water)
- 3 tablespoons Unsalted Butter (for the final browning)
👨🍳 Instructions
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1
Ensure all meat and equipment (grinder parts and bowl) are ice-cold. Place the meat cubes in the freezer for 20 minutes before starting until they are firm but not frozen solid.
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2
Grind the pork, veal, and fat back through a fine 3mm plate. If you don't have a 3mm plate, grind it twice through a 4.5mm plate for a very smooth texture.
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3
Transfer the ground meat to a chilled stand mixer bowl fitted with the paddle attachment. Add the salt and mix on medium speed for 2 minutes until the meat becomes tacky and develops 'furry' protein strands.
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4
In a small bowl, whisk together the white pepper, ginger, allspice, onion powder, and potato starch. Add this to the meat.
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5
While the mixer is running on low, slowly drizzle in the ice water or crushed ice. Increase speed to medium-high and beat until the mixture is a smooth, pale pink emulsion. The temperature should stay below 12°C (54°F).
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6
Rinse the soaked sheep casings by running lukewarm water through the inside of them to remove excess salt and check for leaks.
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7
Load the meat emulsion into a sausage stuffer. Slide the casing onto the stuffing horn, leaving a few inches of overhang at the end.
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8
Stuff the casings gently, being careful not to overfill as sheep casings are delicate. Aim for a consistent thickness.
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9
Link the sausages by pinching and twisting at 5-6 cm (approx 2 inch) intervals. Alternate the direction of the twists for each link to prevent them from unraveling.
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10
Use a sharp knife or kitchen shears to snip the links apart. For the classic 'Prinskorv' look, cut a small 'X' or cross into both ends of each sausage, about 5mm deep.
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11
Bring a large pot of water to a simmer (about 80°C/175°F)—do not boil. Poach the sausages for 10-12 minutes until the internal temperature reaches 70°C (160°F).
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12
Immediately plunge the poached sausages into an ice bath to stop the cooking and tighten the skins. Pat them thoroughly dry.
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13
Heat the butter in a large skillet over medium-high heat. When the butter foams, add the sausages. Fry until golden brown and snappy, turning frequently. The notched ends will peel back to form the signature 'crowns'.
💡 Chef's Tips
Temperature is everything: keep your meat and equipment near freezing to prevent the fat from breaking the emulsion. If you don't have a sausage stuffer, you can form the emulsion into small skinless logs and poach them, though you will miss the 'snap' of the casing. Don't skip the potato starch; it acts as a binder that ensures the sausages remain juicy rather than leaking fat. For an authentic smoky flavor without a smoker, add 1/2 teaspoon of high-quality liquid smoke to the ice water mix. Always fry in real butter; the milk solids brown and create the characteristic nutty aroma of a Swedish kitchen.
🍽️ Serving Suggestions
Serve with a generous dollop of sweet and spicy Swedish mustard (Skånsk senap). Pair with 'Janssons Frestelse' (creamy potato and anchovy gratin) for a true Julbord experience. Accompany with pickled red beets and a fresh cucumber salad to cut through the richness. Enjoy with a cold Swedish lager or a glass of spiced Julmust (holiday soda). Serve alongside creamy mashed potatoes and lingonberry jam for a comforting lunch.