📝 About This Recipe
Prinskorv, or 'Prince Sausage,' is a beloved Swedish delicacy traditionally served during festive holidays like Christmas, Easter, and Midsummer. These petite, snappy sausages are characterized by their mild yet sophisticated blend of ginger, cloves, and allspice, encased in a natural sheep casing that 'pops' when bitten. Making them from scratch ensures a juicy, high-quality texture far superior to store-bought versions, bringing a true taste of Scandinavian heritage to your table.
🥗 Ingredients
The Meat Base
- 600 grams Pork shoulder (chilled and cubed, high fat content preferred)
- 400 grams Veal or lean Beef (chilled and cubed)
- 200 grams Pork fatback (extra fat for succulence)
The Bind and Liquid
- 1.5 cups Heavy cream (ice cold)
- 3 tablespoons Potato starch (helps hold the juices)
- 1 small Onion (grated and squeezed of excess juice)
Seasoning Blend
- 2 teaspoons Sea salt (non-iodized)
- 1 teaspoon White pepper (finely ground)
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Ground allspice
- 1/4 teaspoon Ground cloves
- 1 teaspoon Sugar (to balance the spices)
Preparation and Frying
- 3-4 meters Sheep casings (narrow diameter, rinsed and soaked)
- 3 tablespoons Unsalted butter (for the final browning)
👨🍳 Instructions
-
1
Ensure all meat and equipment (grinder parts, bowl) are thoroughly chilled in the freezer for 20 minutes before starting; this prevents the fat from melting and ensures a smooth emulsion.
-
2
Grind the pork, veal, and fatback through a fine-hole plate (3mm) twice to achieve a very smooth, paste-like consistency.
-
3
Place the ground meat in 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.
-
4
In a small bowl, whisk the potato starch into the cold heavy cream until dissolved. Slowly drizzle this mixture into the meat while the mixer is running.
-
5
Add the grated onion, white pepper, ginger, allspice, cloves, and sugar. Continue mixing until the farce is completely smooth and light in color.
-
6
Test the seasoning by frying a tiny patty of the meat in a pan. Adjust salt or spices if necessary.
-
7
Slide the soaked sheep casing onto the nozzle of your sausage stuffer. Stuff the mixture into the casings, being careful not to pack them too tightly as they need room to expand.
-
8
Twist the long sausage into small links, roughly 5-7 cm (2-3 inches) long. Traditionally, you twist them in alternating directions to prevent unraveling.
-
9
Bring a large pot of water to a gentle simmer (about 80°C/175°F). Do not let it boil, or the casings might burst.
-
10
Poach the sausages for 10-12 minutes until they are firm and cooked through. Remove and immediately plunge into an ice bath to stop the cooking.
-
11
Before serving, use a sharp knife to cut a small 'cross' at each end of the sausages. This makes them bloom like a flower when fried.
-
12
Heat a skillet over medium heat and melt the butter. Fry the sausages until they are golden brown and the ends have curled open slightly.
💡 Chef's Tips
Keep everything ice cold; if the meat reaches room temperature, the sausage will become grainy rather than snappy. Use natural sheep casings rather than collagen for that authentic 'snap' when you bite into them. If you don't have a smoker, you can add a drop of high-quality liquid smoke to the cream for a traditional smoky undertone. Don't skip the potato starch; it is the secret to the specific bouncy texture found in Scandinavian sausages. When frying, use a generous amount of butter and keep the sausages moving for an even, chestnut-brown color.
🍽️ Serving Suggestions
Serve alongside creamy Swedish beet salad (rödbetssallad) for a classic flavor contrast. Pair with a sharp, sweet Swedish mustard (skånsk senap) and a side of buttery mashed potatoes. Include them as part of a traditional 'Julbord' (Christmas table) with pickled herring and meatballs. For a drink pairing, enjoy with a cold Swedish lager or a glass of spiced Julmust during the holidays. They are also excellent for breakfast with scrambled eggs and a slice of dark rye bread.