📝 About This Recipe
A beloved staple of the Swedish Midsummer smörgåsbord, these 'Prince Sausages' are transformed by the smoky kiss of a charcoal grill. Traditionally served pan-fried, grilling them outdoors adds a sophisticated depth of flavor that perfectly complements the sweetness of the meat and the brightness of the season. Paired with a homemade wild herb mustard and quick-pickled shallots, this dish captures the essence of a Nordic summer solstice celebration.
🥗 Ingredients
The Sausages
- 600 grams Prinsskorv (Swedish Prince Sausages) (high-quality, natural casing preferred)
- 30 grams Unsalted Butter (melted, for brushing)
Wild Herb Mustard
- 1/2 cup Swedish Sweet Mustard (Sötstark) (or a mix of Dijon and honey)
- 2 tablespoons Fresh Dill (very finely chopped)
- 1 tablespoon Fresh Chives (minced)
- 1 teaspoon Lemon Juice (freshly squeezed)
Pickled Shallots
- 3 large Shallots (peeled and sliced into thin rings)
- 1/2 cup White Wine Vinegar
- 1/4 cup Granulated Sugar
- 1/2 cup Water
- 1 teaspoon Sea Salt
- 1/2 teaspoon Pink Peppercorns (slightly crushed)
For Serving
- 2 inch piece Fresh Horseradish (for grating)
- 12-15 pieces Small Skewers (soaked in water if wooden)
👨🍳 Instructions
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1
Start by preparing the pickled shallots. In a small saucepan, combine the white wine vinegar, water, sugar, sea salt, and pink peppercorns.
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2
Bring the pickling liquid to a gentle boil over medium heat, stirring until the sugar and salt are completely dissolved.
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3
Place the sliced shallot rings into a clean glass jar and pour the hot liquid over them. Let them sit at room temperature for at least 30 minutes while you prepare the rest of the dish.
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4
Prepare the Wild Herb Mustard by whisking together the sweet mustard, finely chopped dill, chives, and lemon juice in a small bowl. Cover and refrigerate to let flavors marry.
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5
Prepare your grill for two-zone cooking (direct and indirect heat). If using charcoal, wait until the coals are covered with a light grey ash.
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6
While the grill heats, prepare the prinsskorv. Using a sharp paring knife, cut a small 'X' into both ends of each sausage. This allows them to bloom like flowers when they hit the heat.
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7
Thread 3 to 4 sausages onto each skewer. Skewering them makes it much easier to flip multiple sausages at once and prevents them from falling through the grill grates.
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8
Lightly brush the sausages with the melted butter. This helps achieve a golden-brown color and prevents sticking.
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9
Place the sausage skewers on the direct heat side of the grill. Grill for 2-3 minutes per side, turning frequently.
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10
Look for the ends to curl open and the skins to become taut and slightly charred. If they brown too quickly, move them to the cooler, indirect side of the grill.
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11
Once the sausages are heated through and aesthetically 'bloomed' (about 6-8 minutes total), remove them from the grill.
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12
Arrange the skewers on a warm serving platter. Top each sausage with a few rings of the pickled shallots.
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13
Just before serving, grate fresh horseradish generously over the top of the sausages for a spicy, aromatic finish.
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14
Serve immediately with the Wild Herb Mustard on the side for dipping.
💡 Chef's Tips
Use a high-quality sausage with at least 70% meat content for the best texture and flavor. Don't skip the 'X' cuts at the ends; it's the signature look of a properly prepared prinsskorv and increases the surface area for charring. If you can't find Swedish prinsskorv, high-quality cocktail frankfurters or chipolatas can be a substitute, though the flavor profile will vary. Make the pickled shallots a day in advance if possible; they become more vibrant in color and more mellow in flavor over 24 hours. Ensure your grill grates are very clean and well-oiled to prevent the delicate sausage skins from tearing.
🍽️ Serving Suggestions
Serve alongside warm, buttered new potatoes tossed with fresh dill and sea salt. Pair with a crisp Swedish lager or a chilled glass of dry apple cider. Include these as part of a larger Midsummer spread with pickled herring, gravlax, and västerbottensost pie. A side of creamy beet salad (rödbetssallad) provides a traditional and colorful contrast. For a modern twist, serve inside toasted brioche slider buns with a dollop of the herb mustard.