I grew up with Värmlandskorv. We used to make it at home every year for christmas and easter. Brings back a lot of great memories of me watching my mother, aunt and grandmother in the kitchen.
I have always wanted to make potato sausage. I'm excited to go with the extra steps of roasting the potatoes and caramelized onions. Thanks for another great recipe Eric. Cheers
We make potato sausage with my great grandparents recipe as they brough it over from Sweden. Similar spice-wise (salt, pepper, allspice and raw onions are the main ones) although we do a 50% potato, 25% beef and 25% pork mix. We don't cook the potatoes or onions before casing. They get cooked when the sausage is boiled. For prep, we cook similar to how you did. Boil to cook it through and retain moisture, then brown in a pan with oil. It's great stuff! Ours tends to be rather lean, for sausage with about 15% fat for the meat weight. When mixed with potatoes, that brings it down to about 7-8% fat total weight. Great video!!!
Omg. You just gave me an idea. What if you turn this sausage into an English Sunday roast sausage? Beef, roasted potatoes, carrot chunks and maybe even broccoli. The liquid would be gravy. It sounds pretty tasty to me.
I am sure many European countries have their own way of making a potato sausage. I know one which is popular in Lithuania and in some parts of Poland. In their recipe you grate potatoes on the smallest grater, mix together with pan fried smoked pancetta or any other smoked meat and onion, at a spoon of soured cream to that mixture (to make it more delicate). Then stuff the mixture in to casings and bake. At the end pour over the sausages more fried pancetta and onions mixed with soured cream. It is also very delicious. I usually can't stop until I ate them all:)
Very nice Eric, added to my To-Do list this Winter! Just did about #14 of jalapeno & cheese sausage last week. Turned out great but not doing another batch that size again by myself lol ;-)! That was a long day...
@@2guysandacooler yea that would make a huge difference lol! Also think my last batch was a little thick (not enough liquid) and was a bear to crank through the horn (as it's slipping around on the counter)
My wife's Swedish Grandmother use to make potato sausage, she apparently would use old sheets to make the casings for them. I tried it once with a recipe I found. My wife said it tasted like her Grandmothers but was still to bland so haven't done it again. I will give your new recipe a try. Again thanks for what you do.
Seems like a good camping sausage, since it's more of a meal in a portioned container, and eliminating packing a bag of hotdog buns is pretty nice. I imagine these would likely be pretty good smoked, and then sliced with breakfast eggs, or wrapped in a tortilla with cheese or whatever foraged greens you come up with. The potatoes inside may help to add body to a makeshift vegetable soup.
The Sausage maker Buffalo N.Y. sells the spice mix along with recepie for Potato Sausage. No pre cooking is needed. The meat potatoes, spices & onion is mixed, ground and stuffed in to casings raw.
So I was looking for a different sausage and seen a lot about potato sausages. I didn't have high expectations thinking it would be a sausage with some potato. My gosh I was wrong. After kielbasa it is my favourite sausage. The carmelized onions make it.
Interesting. I've never seen a recipe for Swedish Potato Sausage using caraway. The recipe we use came over from Sweden many generations ago, and our traditional Christmas eve meal since way before my time, and which I carry on to this day, is Potato Sausage, Swedish brown beans(bruna boner) and Swedish Limpa, a Swedish rye bread that uses molasses and orange zest. Our sausage is equal parts beef, pork and potatoes and Allspice, with potatoes and onions ground raw. The sausage is boiled, not fried. The Limpa is already baked, and sausage making day is tomorrow, the day before Christmas eve.
Old homestead girl here, who used to raise her own pork and make her own sausage. Caraway seeds are the only herb then? Is that right? Okay then, I'll try it. Guess I'm just used to more herbs and even a little vinegar, but I think it's fun to experiment with sausage.
So I think next I’ll grate fresh potatoes to then roast more like a hash brown to keep more definition of potato in the sausage. Grinding seem to mush even thought the were under cooked. But all said and done they are a great tasty sausage. I did add a 2 more grams of pepper
Wow..!! That looks amazing. 😀 I'm thinking it would really go well with a simple milk gravy dripping sauce as not to overpower the sausage. Great job..!!
Very nice recipe May I ask you a question I want to air dry the sausages is it okay to use cream or a have a problem? Thank you in advance for your time
Caraway rye does not go into SWEDISH sausage. Maybe you could call what you made German sausage. Allspice is traditional. My Swedish grandfather and German grandmother would make massive amounts of Swedish sausage every Christmas. The potatoes and onion go into the grinder after the meat to self-clean the tool, though they used ground beef in later years for ease. I inherited their crank grinder. My aunts got the animal horns used to stuff casings. Yes, it was quite primitive, I'm sure they came over from Sweden with my great grandparents, and I'm sure my grandmother would approve your hopper tool as she was about working smarter. She worked as a maid for wealthy folks. Once had to make muskrat for them. The image made her gag.🤢
This comes from Varmland. My grandparents immigrated from there in the early 1900s and brought the "Varmlandskorv" recipe with them. It is very regional from what they told me. This is a very popular sausage among the Swedish immigrants and their families to this day. It is made mostly at Christmas and is put on the Christmas eve Julbord. My grandparents called it potatiskorv, and later we just called it korv. Most modern Swedes do not even know of this sausage, except for those who come from around the Varmland County region from what I have experienced. I am assuming that the majority of Swedish immigrants in the late 1800s through the early 1900s must have come from that region, because "potatiskorv" is VERY popular amongst the families of those immigrants to this day.
We need to get rid of commercials!! Ok Google, whats it goin to take?? Im sick of it!! I HAVE NEVER BOUGHT A SINGLE THING ON THOSE COMMERCIALS!! WHAT A WASTE OF TIME AND MONEY!!
I grew up with Värmlandskorv. We used to make it at home every year for christmas and easter. Brings back a lot of great memories of me watching my mother, aunt and grandmother in the kitchen.
What a great and simple way to add more flavor to this sausage by roasting the potatoes and onions. Keep up the good work
I have always wanted to make potato sausage. I'm excited to go with the extra steps of roasting the potatoes and caramelized onions. Thanks for another great recipe Eric. Cheers
My friends from the UP (upper peninsula of Michigan) taught me to make this sausage with my venison haul. Make it every year, but I also add onion.
The Swedish potato sausage has become one of my all time favorites !!!
The addition of oven-roasted potatoes and caramelized onions really makes this a flavour bomb. So far, my favourite sausage in season 3.
We make potato sausage with my great grandparents recipe as they brough it over from Sweden. Similar spice-wise (salt, pepper, allspice and raw onions are the main ones) although we do a 50% potato, 25% beef and 25% pork mix. We don't cook the potatoes or onions before casing. They get cooked when the sausage is boiled. For prep, we cook similar to how you did. Boil to cook it through and retain moisture, then brown in a pan with oil. It's great stuff! Ours tends to be rather lean, for sausage with about 15% fat for the meat weight. When mixed with potatoes, that brings it down to about 7-8% fat total weight. Great video!!!
I would recommend also making the Swedish Isterband sausage in the future
This will be a great sausage to experiment with different seasonings and wild game!!!
Also a great sausage to take on something like hiking. It's a whole meal... 😅
Omg. You just gave me an idea.
What if you turn this sausage into an English Sunday roast sausage? Beef, roasted potatoes, carrot chunks and maybe even broccoli. The liquid would be gravy.
It sounds pretty tasty to me.
I learn something new every time I watch one of these!!!
how interesting, simple fresh sausage, and its a whole meal, wonderful!
I have also used a frozen potatoes O’Brien mix in these sausages. Easy and very, very tasty.
I am sure many European countries have their own way of making a potato sausage. I know one which is popular in Lithuania and in some parts of Poland. In their recipe you grate potatoes on the smallest grater, mix together with pan fried smoked pancetta or any other smoked meat and onion, at a spoon of soured cream to that mixture (to make it more delicate). Then stuff the mixture in to casings and bake. At the end pour over the sausages more fried pancetta and onions mixed with soured cream. It is also very delicious. I usually can't stop until I ate them all:)
Very nice Eric, added to my To-Do list this Winter! Just did about #14 of jalapeno & cheese sausage last week. Turned out great but not doing another batch that size again by myself lol ;-)! That was a long day...
LOL. I bet!
@@2guysandacooler I think #6 - #8 batches is the sweet spot for a one person team
@@boatworkstoday lol. I generally do 40 - 50 pounds. But with an electric sausage stuffer I can get 50 pounds into a casing in under 20 minutes.
@@2guysandacooler yea that would make a huge difference lol! Also think my last batch was a little thick (not enough liquid) and was a bear to crank through the horn (as it's slipping around on the counter)
My wife's Swedish Grandmother use to make potato sausage, she apparently would use old sheets to make the casings for them. I tried it once with a recipe I found. My wife said it tasted like her Grandmothers but was still to bland so haven't done it again. I will give your new recipe a try. Again thanks for what you do.
Seems like a good camping sausage, since it's more of a meal in a portioned container, and eliminating packing a bag of hotdog buns is pretty nice. I imagine these would likely be pretty good smoked, and then sliced with breakfast eggs, or wrapped in a tortilla with cheese or whatever foraged greens you come up with. The potatoes inside may help to add body to a makeshift vegetable soup.
The Sausage maker Buffalo N.Y. sells the spice mix along with recepie for Potato Sausage. No pre cooking is needed. The meat potatoes, spices & onion is mixed, ground and stuffed in to casings raw.
My kids call this meal in a tube, I make it a couple of times per year. Will have to try your roasting/caramelizing trick, sounds delicious!
So I was looking for a different sausage and seen a lot about potato sausages. I didn't have high expectations thinking it would be a sausage with some potato.
My gosh I was wrong. After kielbasa it is my favourite sausage. The carmelized onions make it.
Interesting. I've never seen a recipe for Swedish Potato Sausage using caraway. The recipe we use came over from Sweden many generations ago, and our traditional Christmas eve meal since way before my time, and which I carry on to this day, is Potato Sausage, Swedish brown beans(bruna boner) and Swedish Limpa, a Swedish rye bread that uses molasses and orange zest. Our sausage is equal parts beef, pork and potatoes and Allspice, with potatoes and onions ground raw. The sausage is boiled, not fried. The Limpa is already baked, and sausage making day is tomorrow, the day before Christmas eve.
Old homestead girl here, who used to raise her own pork and make her own sausage. Caraway seeds are the only herb then? Is that right? Okay then, I'll try it. Guess I'm just used to more herbs and even a little vinegar, but I think it's fun to experiment with sausage.
I Love Your Fun , Educational , Gastronomic , Entertaining , Yummy In My Tommy Show, God Bless And Thank You! 😊
What a fun sausage. Any tips & tricks for washing all the equipment needed? It's the hardest part of sausage making!
So I think next I’ll grate fresh potatoes to then roast more like a hash brown to keep more definition of potato in the sausage. Grinding seem to mush even thought the were under cooked.
But all said and done they are a great tasty sausage. I did add a 2 more grams of pepper
👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
Is that enough thumbs for you 😁
Great sausage again ‼️
Yes and yes
Can't wait to try this, looks great.
This looks Absolutely Delicious!😋
I see a Twice Baked Potato Sausage in my future
I was thinking about a loaded bake potato😎
@@2guysandacooler yes sir, some bacon cheese and chives, have to play with the salt a bit , delicious
Great recipe. Im definitely giving this one a try
Well now I certainly know how I'm gonna mash potatoes the next time.
Wow..!! That looks amazing. 😀 I'm thinking it would really go well with a simple milk gravy dripping sauce as not to overpower the sausage. Great job..!!
Looks really good.
When I saw "Swedish" I thought it was going to be the most Swedish sausage there is, the Falukorv, but then I remembered that you did that last year 😂
😂
Been using a stick or chop stick to clean our horns for decades. Those Sausage Maker horn cleaners ate genius but damn......they ate expensive
looks awesome!
YOU are a wonderful person
This looks great! I'm adding this to the list. I didn't see you use a binder, do the potatoes eliminate the need?
Very nice recipe
May I ask you a question
I want to air dry the sausages is it okay to use cream or a have a problem?
Thank you in advance for your time
A sausage series just in time for Oktoberfest ^___^
Hate to break it to you but Oktoberfest is celebrated near the end of September before October
Caraway rye does not go into SWEDISH sausage. Maybe you could call what you made German sausage. Allspice is traditional.
My Swedish grandfather and German grandmother would make massive amounts of Swedish sausage every Christmas.
The potatoes and onion go into the grinder after the meat to self-clean the tool, though they used ground beef in later years for ease.
I inherited their crank grinder. My aunts got the animal horns used to stuff casings. Yes, it was quite primitive, I'm sure they came over from Sweden with my great grandparents, and I'm sure my grandmother would approve your hopper tool as she was about working smarter. She worked as a maid for wealthy folks. Once had to make muskrat for them. The image made her gag.🤢
Hello, I'm Cathy from Mississippi and our local shop makes a pineapple cheese venison sausage I'd love to have a recipe for this, it is delicious
Lol, as you were stuffing I thought "Does he smoke or grill them?"
I had to throw a curve ball😁
Dad use to boil sausage all the time. Not my cup of tea. Much rather have it grilled.
Interesting.. I am a Swedish guy and never heard of this sausage. Probably regional (I googled Varmland?). Anyway, great video guys 👍
Värmlandskörv för sjutton :) Fast vi kallar det potatiskörv.
Great video, sensei. How did you caramelize the onions? Frying pan or in the oven?
frying pan
@@2guysandacooler yummier that way!
Is there a sausage made with a country ham blend ?
Ah, I'm getting wet eyes here. You Yanks have Värmlandskorv in better memory that we Swedes :))) My dear 😪granny's recipie is sadly lost with her
Could you please show a filipino sausage or Longoria recipe. Thanks I really like your videos
Afternoon from Australia
Afternoon from Austria lol
Morning from Chicago...
cook it in beer, grill it afterwards and thank me later lol
Hmmmm, sounds odd.... but looks delicious.
Bro is NOT Ordinary Sausage❗️❗️
Thankfully
do you know what part of Sweden they are from ? A Swedish expat
This comes from Varmland.
My grandparents immigrated from there in the early 1900s and brought the "Varmlandskorv" recipe with them. It is very regional from what they told me. This is a very popular sausage among the Swedish immigrants and their families to this day. It is made mostly at Christmas and is put on the Christmas eve Julbord. My grandparents called it potatiskorv, and later we just called it korv.
Most modern Swedes do not even know of this sausage, except for those who come from around the Varmland County region from what I have experienced. I am assuming that the majority of Swedish immigrants in the late 1800s through the early 1900s must have come from that region, because "potatiskorv" is VERY popular amongst the families of those immigrants to this day.
Hi
We need to get rid of commercials!!
Ok Google, whats it goin to take?? Im sick of it!! I HAVE NEVER BOUGHT A SINGLE THING ON THOSE COMMERCIALS!!
WHAT A WASTE OF TIME AND MONEY!!
I thought this was Ordinary Sausage when I first clicked on this. I was both delighted and disappointed.