📝 About This Recipe
Hailing from the province of Värmland in west-central Sweden, this heritage sausage—also known as Potatiskorv—is a masterclass in rustic culinary balance. Traditionally served during the Christmas season but beloved year-round, it combines lean beef, succulent pork, and grated potatoes for a uniquely tender, moist texture. Infused with the warm, aromatic notes of allspice and white pepper, it represents the soulful essence of Scandinavian farmhouse cooking.
🥗 Ingredients
The Meat & Potato Base
- 500 grams Ground Beef (lean, finely ground)
- 500 grams Ground Pork (slightly fatty for moisture)
- 1 kg Potatoes (firm variety like Yukon Gold, peeled and finely grated)
- 2 pieces Yellow Onion (medium sized, very finely grated)
The Seasoning & Binder
- 2 cups Cold Whole Milk (helps bind the starch and meat)
- 2 tablespoons Salt (fine sea salt)
- 2 teaspoons Ground White Pepper (essential for authentic flavor)
- 1 teaspoon Ground Allspice (the signature Scandinavian spice)
- 1/2 teaspoon Ground Ginger (optional, for a subtle brightness)
Casing & Poaching Liquid
- 3-4 meters Hog Casings (rinsed and soaked in lukewarm water)
- 3 pieces Bay Leaves (for the poaching water)
- 6-8 pieces Whole Allspice Berries (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 excess salt and improve elasticity.
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2
Peel the potatoes and onions. Grate them using the finest side of a box grater or a food processor; the texture should be a pulpy mash rather than shreds.
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3
Immediately place the grated potatoes into a large mixing bowl and stir in some of the cold milk to prevent them from turning brown.
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4
Add the ground beef and ground pork to the potato mixture. Mix by hand or with a heavy-duty stand mixer on low speed.
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5
Incorporate the salt, white pepper, allspice, and ginger. Slowly pour in the remaining milk while mixing until a uniform, somewhat sticky paste forms.
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6
Flush the inside of the soaked casings with water to ensure there are no tangles or holes.
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7
Fit the casing onto the nozzle of a sausage stuffer. Feed the meat mixture through, filling the casings loosely. This is critical: potatoes expand when cooked, and tight sausages will burst.
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8
Tie the sausages into 15-20 cm links using kitchen twine or by twisting the casings.
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9
Prick each sausage link 5-6 times with a very fine needle or a 'sausage pricker' to allow air and steam to escape during cooking.
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10
Bring a large pot of water to a gentle simmer (about 80°C/175°F). Add the bay leaves and allspice berries.
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11
Carefully lower the sausages into the water. Do not let the water reach a rolling boil, as high heat will cause the casings to snap.
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12
Poach the sausages for 40-45 minutes. They should feel firm to the touch when done.
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13
Remove the sausages from the water. You can serve them immediately 'boiled' (traditional) or let them cool and then pan-fry them in butter for a crispy skin.
💡 Chef's Tips
Always use starchy potatoes rather than waxy ones to ensure the best binding consistency. Never overstuff the casings; the potato starch absorbs liquid and expands, so a 'slack' fill is your best friend. If you don't have a sausage stuffer, you can use a funnel and the handle of a wooden spoon, though it takes more patience. To check the seasoning before stuffing, fry a small patty of the mixture in a pan and taste it. If freezing, freeze them raw and prick them only just before you plan to poach them.
🍽️ Serving Suggestions
Serve sliced with a generous dollop of creamy mashed potatoes and sweet-tart lingonberry jam. Pair with a side of 'brunkål' (Swedish brown cabbage) or pickled beets for a classic winter feast. A cold Swedish lager or a glass of spiced julmust (Christmas soda) complements the savory spices perfectly. Accompany with a sharp Scanian mustard (skånsk senap) for a spicy kick. Leftovers are delicious sliced and fried the next morning alongside eggs for a hearty breakfast.