SWEDISH POTATO SAUSAGE RECIPE - (3.3/5)
Provided by BobLongo
Number Of Ingredients 8
Steps:
- Coarsely grind (1/4-inch chop) the potatoes, beef, and pork in a meat grinder. Cut into 1-inch pieces first if grinding in the food processor. Soak the potatoes in the water with ascorbic acid. Grind the onions the same way. When ready to mix the sausage, drain the potatoes well and combine all ingredients in a large bowl. Mix well. Stuff casings loosely. Cut in appropriate lengths and tie with a string. Pierce the casings in several places, then simmer the sausage in water to cover about 40 minutes. Makes 8 lbs. of sausage.
SWEDISH POTATO SAUSAGE
Steps:
- In a food grinder using the coarse disc, alternately process the potatoes, onions and pork. Combine with the ground beef. Mix until well distributed. , Combine all dry ingredients and sprinkle over potato/meat mixture. Add milk and mix well. , Sausage may be made into patties or stuffed into hog casings. Using immediately or freeze in serving-size portions.
Nutrition Facts : Calories 139 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 465mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
SWEDISH POTATO PANCAKES (RAGGMUNK)
I don't know if this is exactly how gramma made her potato pancakes, as I never got the actual recipe. But I remember grating onion for hers so this is a hybrid of my memory and a basic version from Scandinavia.com. I think a major component missing in the online recipe was baking powder. Also, this can be started the night before by grating the potatoes and then covering them with cold water and refrigerating overnight.
Provided by Tinkerbell
Categories Healthy
Time 26m
Yield 15-20 pancakes, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel, rinse and grate the raw potatoes into a bowl of very cold water. (If you're starting this the night before, cover bowl and refrigerate potatoes in the water til morning.).
- Drain potato shreds in a wire mesh strainer or colander and using your hands, press as much moisture out as possible. Cover with a paper towel and set aside.
- Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter.
- Add the grated onion, eggs and remaining milk, if needed to make a slightly thin batter. Whisk until combined.
- Stir the potato shreds into the batter.
- Heat griddle or large frying pan to about 350°F and rub the griddle with a thin coat of canola oil (I use a paper towel to do this & you may need to reapply between each batch).
- When oil is hot, pour 1/4 cupfuls of batter onto the griddle and cook until golden on the bottom. Flip pancake over and cook until golden on that side.
- Serve with sour cream & chives or lingonberry jam.
Nutrition Facts : Calories 342.8, Fat 6.2, SaturatedFat 3, Cholesterol 105.8, Sodium 718.3, Carbohydrate 59, Fiber 4.8, Sugar 1.8, Protein 12.9
SAUSAGE-STUFFED POTATO PANCAKES
They say that just because you can do something, doesn't always mean you should. One could argue that this recipe is one of those times, since we could just cook some sausage and serve it next to our potato pancakes-but I could, and did, stuff mine with sausage, and I very much enjoyed how they came out. Besides, if you're going to skip the sausage stuffing, this recipe is a reminder of just how easy potato pancakes are to make.
Provided by Chef John
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Divide sausage into 6 equal pieces, and press between plastic wrap to flatten into discs about 2 1/2 inches round and about 1/8 inch thick. Keep in the refrigerator until needed.
- Grate potatoes and transfer into a large bowl of cold water. Stir the grated potatoes with your hand for a few seconds, and then drain the potatoes in a strainer. Using your hands and/or a towel, squeeze out as much water as possible.
- Transfer the potatoes to a mixing bowl. Add salt, black pepper, cayenne, flour, and egg; mix thoroughly.
- Heat oil in large nonstick pan over medium-high heat. For each pancake, place down about 3 tablespoons of the potato mixture. Reduce heat to medium; top each pancake with a sausage patty, pressing it down lightly into the surface. Top each sausage patty with another heaping tablespoon of potato mixture and spread over the top until the sausage is covered. Flatten down with a spoon or spatula.
- Cook the first side until very well browned, about 5 minutes. Flip and cook the other side until browned, the sausage is no longer pink, and potatoes are tender, about 5 minutes more. Serve with diced roasted red peppers, sour cream, and fresh chives.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 23.4 g, Cholesterol 45.1 mg, Fat 13.4 g, Fiber 2.7 g, Protein 7.6 g, SaturatedFat 4 g, Sodium 590 mg, Sugar 1.3 g
SWEDISH POTATO SAUSAGE - POTATIS SKORV
To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. From the local paper.
Provided by Molly53
Categories Potato
Time 45m
Yield 20 pounds
Number Of Ingredients 11
Steps:
- To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
- Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- Using the grinder attachment on mixer or a table grinder; grind meat, potatoes and onions together into a large roasting pan.
- Using clean hands, mix the ingredients together with spices.
- Add milk and mix again.
- Load casings onto funnel nozzle then stuff ground mix into funnel to fill casings into 18-inch length sausage; tie ends and make links by twisting the sausage where you wish the links to be.
- Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
- Place the sausages in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
- Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
- Precook sausages before freezing.
Nutrition Facts : Calories 750.6, Fat 42.6, SaturatedFat 16.4, Cholesterol 163.2, Sodium 3162.1, Carbohydrate 44.6, Fiber 5.1, Sugar 6.3, Protein 46.3
SWEDISH SAUSAGE POTATO CAKES
The source for this recipe is The Flavor of Wisconsin by Harva Hachten, a collection of recipes. This recipe was submitted by Dagmar Noel in Waukesha, WI. It can be a supper dish, as well as breakfast or lunch. The time indicated does not include mashing the potatoes. For best results, use a well seasoned raw pork sausage with plenty of flavor. That's what will season the dish. Also, be sure to use firm leftover mashed potatoes (definitely not potato puree). They will work much better to hold the patties together. Although the recipe didn't mention this, you can coat them in breadcrumbs before frying the patties to give them a crispy exterior and then serve them with a Swedish mustard sauce.
Provided by PanNan
Categories Breakfast
Time 30m
Yield 4 patties, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Crumble and brown the sausage. Drain and reserve the drippings.
- Add browned sausage, potatoes, egg, and about a tablespoon of drippings in a bowl. Add salt to taste.
- Form into 4 patties, and fry in some of the reserved drippings, browning both sides (add some vegetable oil, if needed).
- Serve hot.
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