Swedish Potato Sausage - Värmlandskorv - Potatiskorv -Recipe Below! :)

Swedish Potato Sausage - Värmlandskorv - Potatiskorv
Here are some tips when making Swedish Potato Sausage -
1 - Drain your ground Potato & Onion before adding to the ground Meat.
2 - Use only fresh ground Allspice
3 - Do not over-stuff the casings, stuff them so they are a little soft…not taut. They will blowout otherwise.
4 - If the sausages blowout, make meatballs with the sausage meat 👍🏼
5 - Use fresh ground Allspice!
-Traditionally, Värmlandskorv was made using Raw Potatoes
-Traditionally the Meat & Potatoes were chopped fine not ground.
-Meat to Potato ratio varies from 28-50%
-Seasonings always include Allspice, Salt & White Pepper. Then Clove & Ginger.
-The oldest recipe includes Beer as the liquid.
Grind meat potatoes & Onions using a fine grinding plate-
1lb Meat (1/2 lb each - Beef & Pork)
(Cheapest Cuts- Picnic Pork & Bottom Round)
1/4 lb Beef Fat
1lb Russet Potatoes -Scrubbed & sliced (peeled or unpeeled)
1 Medium White Onions
Grind on fine plate and drain in sieve. Use it later, if needed, to moisturize the meat.
Seasoning per 1 lb meat
12g Sea Salt
2g Fresh Ground Allspice!! (Buy whole Allspice & grind it)
4g White Pepper
Mix together, cover & refrigerate over night.
Soak casing in water for an hour & rinse out the casings.
Traditionally they were put into Beef Casings,
simmered for 30 minutes at 180 degrees.
After simmering you can cool them before freezing them.
Buy the Equipment here-
Kitchen Aid -
amzn.to/3l802cD
Kitchen Aid Grinder -
amzn.to/3XPFN13
Sausage stuffer -
amzn.to/401qsMP
Hog Casings -
amzn.to/3WvU5De
Beef Casing -
amzn.to/3ZTjQPY

[@Timzorrr]

Here are some tips when making Swedish Potato Sausage -
1 - Drain your ground Potato & Onion before adding to the ground Meat.
2 - Use only fresh ground Allspice
3 - Do not over-stuff the casings, stuff them so they are a little soft…not taut. They will blowout otherwise.
4 - If the sausages blowout, make meatballs with the sausage meat 👍🏼
5 - Use fresh ground Allspice!
-Traditionally, Värmlandskorv was made using Raw Potatoes
-Traditionally the Meat & Potatoes were chopped fine not ground.
-Meat to Potato ratio varies from 28-50%
-Seasonings always include Allspice, Salt & White Pepper. Then Clove & Ginger.
-The oldest recipe includes Beer as the liquid.
Grind meat potatoes & Onions using a fine grinding plate-
1lb Meat (1/2 lb each - Beef & Pork)
(Cheapest Cuts- Picnic Pork & Bottom Round)
1/4 lb Beef Fat
1lb Russet Potatoes -Scrubbed & sliced (peeled or unpeeled)
1 Medium White Onions
Grind on fine plate and drain in sieve. Use it later, if needed, to moisturize the meat.
Seasoning per 1 lb meat
12g Sea Salt
2g Fresh Ground Allspice!! (Buy whole Allspice & grind it)
4g White Pepper
Mix together, cover & refrigerate over night.
Soak casing in water for an hour & rinse out the casings.
Traditionally they were put into Beef Casings,
simmered for 30 minutes at 180 degrees.
After simmering you can cool them before freezing them.
Buy the Equipment here-
Kitchen Aid -
amzn.to/3l802cD
Kitchen Aid Grinder -
amzn.to/3XPFN13
Sausage stuffer -
amzn.to/401qsMP
Hog Casings -
amzn.to/3WvU5De
Beef Casing -
amzn.to/3ZTjQPY

[@kallefrejd6497]

Great recipe. Tasted realy good. :)

[@jhontrivorsmith4253]

No quantities no spices no onions no instructions why bother making the video