If you’ve ever visited Sweden or any of the Nordic nations, you’ve undoubtedly had this delectable style of sausage. The wonderful combination of ground pig, beef, or veal, potato, and spices makes this a genuinely delicious midweek treat to really shake up the menu! I’ve included a very simple recipe for this wonderful European specialty that will have you creating your own potato sausages on a regular basis.
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What is Swedish Potato Sausage?
Falukorv, or Swedish potato sausage, is a sausage prepared with a shredded combination of smoked ground pig and ground beef or veal, potato starch flour, onion, and mild spices. This is then placed in a sausage casing.
Unlike conventional sausages, which are formed into little cylinders, Swedish potato sausages are formed into a long cylinder, which is then spiraled and cooked as one huge sausage.
What Equipment Do I Need to Make Potato Sausage?
You only need a few ingredients to create Swedish potato sausages, and you probably already have the majority of them.
- a big bowl
- Stuffing for sausage
- Cooking pan
- If you don’t have a food processor, you may always dice the pork, potato, and onion very finely. Food processor
If you don’t already have a sausage stuffer, a funnel with a long stem will suffice. This also works well if you bring the sausage casing through the stem and shove the filling through the funnel! If you’re new to sausage making and trying it out for the first time, this is a considerably cheaper choice.
If you’ve previously prepared sausages and believe you’d benefit from investing in a sausage filler, I’ve listed one below that has received rave reviews!
Tips for cooking Swedish Potato Sausage
- Before using your sausage casing, be sure to soak it: As a consequence, the naturally occurring salt present when you purchase it will be removed, and the casing will be more malleable and simple to use once you start filling them.
- Loosely stuff the sausage casings to prevent them from separating under the strain of too much stuffing.
- Make use of a toothpick: Before frying your sausage, pierce the skin with a toothpick. This procedure will keep your case from cracking and the filling from falling out.
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How to Cook Swedish Potato Sausage
Let’s get started with the recipe. This one is quite basic.
After you’ve mastered it, this will most likely become a go-to dish for midweek meals!
Ingredients
For the filling
- 15 pounds peeled potatoes
- 3 pounds peeled onions
- 3 pound boneless pork shoulder butt roast
- 3 pound ground beef
- 1 cup plain flour
- a cup of milk
- 4 tablespoons pepper
- 3 teaspoon ground nutmeg
- 5-7 tablespoons salt
For the stuffing
- Hot dog casing or sausage casing
Method
Making Swedish Potato Sausage
Time allotted: 50 minutes
Prepare your sausage casing
Soak your sausage or hot dog casings in water for 4-6 minutes in a big dish. Set aside after rinsing with cool water.
Making the filling
Using the coarse disc on your food processor, process the potatoes, onions, and pork. This will ensure that your sausages have a consistent texture. Combine the vegetables and ground meat in a large mixing basin.
Add more ingredients
Mix in the ground meat, followed by the remaining dry ingredients. Next, while mixing, gradually add your milk.
Stuff casings loosely
Using a sausage stuffer, stuff the potato sausage filling into the casing you created earlier. Keep in mind that overfilling the casing may cause it to crack. Instead of short conventional sausages, put the casing into one long tube. This will give you the classic spiral form. After filled, knot the casing ends together and coil your sausage into a spiral form.
Poke holes
Poke the top of the sausage with a toothpick at regular intervals. This will keep the casing from cracking throughout the cooking process.
Cooking the potato sausage
You may either boil or fry the sausage while cooking it. If you’re having a barbecue, I suggest cooking your sausage before your guests arrive. You can then prepare your meal on the grill with confidence that it is thoroughly done while retaining that delicious smokey taste.
Check check another article on my site for a complete tutorial on how to poach sausages!
Boiling
- Fill a big saucepan or dutch oven halfway with water to thoroughly cover the sausage and bring to a boil.
- After the water has boiling, lower the heat to a low simmer and add the potato sausage in a single layer, cooking for 14-17 minutes, or until the sausage is well cooked.
Frying
- Add a high smoking point oil, such as canola or avocado oil, to a cast iron skillet. Heat the oil in a large skillet over high heat, then add the sausage and brown it.
- Sauté the sausage for 2-3 minutes on each side, or until the outside is golden brown.
If you want more information on how to create Swedish potato sausage, I’ve included a video below that may help to clarify things!
Swedish potato sausage: Fast, easy, and delicious
You now understand how to make Swedish potato sausage! This delicious dish is likely to become one of your favorite meals and a big hit with your family, all while bringing a touch of culture to your mealtime! The potato addition is delicious and gives fantastic texture.
Also, puncture your casing with a toothpick before cooking to stop the casing from breaking, which is a typical error!
Let me know how these turn out in the comments!
FAQs
How do I Reheat Swedish Potato Sausage?
It is relatively easy to reheat sausage in the microwave or, if you have one, in an air fryer.
Do I need a sausage stuffer to make sausages?
It’s difficult to fill the casing without a sausage stuffer (trust me, I’ve tried!)
What goes well with Swedish potato sausage?
Mashed potatoes, mac and cheese, sautéed peppers and onions, potato salad, potato chips, grilled veggies, baked beans, or garlic and rosemary baked potato wedges are all favorites of mine.
How to Cook Swedish Potato Sausage
Let’s get started with the recipe. This one is quite basic. After you’ve mastered it, this will most likely become a go-to dish for midweek meals!
Type:
Cuisine:
Time allotted:
Ingredients for the recipe:
- 15 pounds peeled potatoes
- 3 pounds peeled onions
- 3 pound boneless pork shoulder butt roast
- 3 pound ground beef
- 1 cup plain flour
- a cup of milk
- 4 tablespoons pepper
- 3 teaspoon ground nutmeg
- 5-7 tablespoons salt
- Hot dog casing or sausage casing (for the stuffing)
Recipe Directions:
Make the Sausage Casing:
Soak your sausage or hot dog casings in water for 4-6 minutes in a big dish. Set aside after rinsing with cool water.
Filling Preparation:
Using the coarse disc on your food processor, process the potatoes, onions, and pork. This will ensure that your sausages have a consistent texture. Combine the vegetables and ground meat in a large mixing basin.
Additional Ingredients:
Mix in the ground meat, followed by the remaining dry ingredients. Next, while mixing, gradually add your milk.
Fill Casings Loosely:
Using a sausage stuffer, stuff the potato sausage filling into the casing you created earlier. Keep in mind that overfilling the casing may cause it to crack.
Instead of short conventional sausages, put the casing into one long tube. This will give you the classic spiral form. After filled, knot the casing ends together and coil your sausage into a spiral form.
Holes for poking:
Poke the top of the sausage with a toothpick at regular intervals. This will keep the casing from cracking throughout the cooking process.
Sausages in the Oven:
Fill a big saucepan or Dutch oven halfway with water to thoroughly cover the sausage and bring to a boil.
After the water has boiling, lower the heat to a low simmer and add the potato sausage in a single layer, cooking for 14-17 minutes, or until the sausage is well cooked.
Sausages Fry:
Add a high smoking point oil, such as canola or avocado oil, to a cast iron skillet. Heat the oil in a large skillet over high heat, then add the sausage and brown it.
Sauté the sausage for 2-3 minutes on each side, or until the outside is golden brown.
FAQs
How to cook sausage for beginners?
Heat a nonstick skillet over medium heat, then add the sausages. When the sausages warm up, some of the fat will begin to leak out; flip the sausages in the hot fat to coat them. Cook for another 15-20 minutes, moving them about in the pan and flipping them over often to ensure equal cooking.
How to cook Lars Swedish potato sausage?
Prepare the Potato Sausages
Boil the potato sausages in a single layer for 14-17 minutes, or until they are cooked through. To make golden-brown potato sausages, fry the sausages in a big pan.
How do you know when potato sausage is done?
Cook frozen, uncooked Potato Sausage over medium heat on a preheated grill until browned and internal temperature reaches 156 degrees.
How do you cook frozen potato sausage?
Cover frozen potato sausage with water in a saucepan. Bring to a low boil and simmer uncovered for 30 minutes, piercing the casing with a fork every now and then to keep the sausage from bursting. For a brown, crispy shell, fry or bake for a few minutes.
What is the quickest way to cook sausages?
Warm a heavy-bottomed frying pan over low to medium heat.
It seems to be more efficient since it eliminates the need to flip the sausages over every few minutes.
Is it better to bake or pan fry sausage?
Is it preferable to bake sausages? If you want a simple, healthier method to prepare sausages, bake them in a big baking dish. It doesn’t need any more oil and yet has a nice crispy exterior and juicy, soft flesh.
How do I make sure my sausage is fully cooked?
You may use a meat thermometer to check the interior temperature to see whether it’s done. Sausages should be cooked to a temperature of 155-165°F (68-74°C). Instead, boiling them before cooking in a skillet or on a grill ensures that they are properly cooked while remaining moist.