Swedish Potato Sausage and Bruna Boner(brown beans) has been my family's traditional Christmas eve dinner for over four generations. It was brought over by my great grandmother's family when she immigrated here from Sweden as a child in the 1800's. In our recipe the potatoes are ground raw with the rest of the ingredients. The onions are also minced/dried. I always wondered if that was original because fresh onions were probably a luxury in Sweden in the winter or if someone converted it for ease. Water is added for the re-hydration of the onions. I have since gone back to fresh onions for the extra flavor. The sausage is also boiled in a big pot of water, not fried, as here. The brown beans are simmered with white vinegar, cinnamon sticks, white and brown sugar, and the meal is served with Swedish Limpa, a rye bread that incorporates molasses and orange zest or orange extract. Thanks for making this, it brings thoughts of many good times!
Love this sausage, it’s why I started making sausage. I have a cheat, I use frozen hash browns from the grocery store and just add to the ground meat, onion and spice mixture.
This recipe sounded intriguing to me. I started looking at different recipes for this and most people do at least parboil the potatoes and some use the potato water for the liquid. This will be going into my list to make. Looking through the e-book and there are so delicious sounding sausages in there, it will be hard to decide what to make. Thanks to you vids I'll at least have a place to start. Thank you, Mr. Henry.
Looks very nice. My grandmom always made these. We ate them boiled along with potatoes, carrots and swedes. Mustard is a must 🙂. I'm definately having a go at making some myself.
@@duncanhenry Thank you so much for the hands down best channel for us sausage heads. Very educational and I really like your straight forward way of presenting you craft. I've ordered hog casings and spices and as soon they arrive I'm making some bratwursts to start with :-)
Been watching everyday all March. So many different recipes to make and try! I usually make the go to sausage recipe for my family, as it is tried tested & true, and they expect it. Now you have me thinking to make smaller batches of 6 or 7 different recipes so their is a variety. Great videos! I know I'll have Duncan/Marinski withdrawal after March is done!
Love your channel! Love this sausage 😋 takes me back to my grandparents home up in the UP of Michigan when I was a kid. My grandmother would buy it from the local butcher. I always thought it was Polish type sausage since they were both from Poland. Until I stumbled across a similar recipe and made some.
You make it look so simple Duncan, that one would be great at the family reunion bash. The March sausage binge watch has really opened my eyes as to the great variety of products that can be made by the home butcher/sausage maker. Well done.
So excited to try the potato sausage. Growing up with a German background im surprised I've never tried it. Also I made jagdwurst yesterday in 90mm casings which I will smoke today can't wait. My 5th sausage out of the Marianski March. Thanks Duncan
Happy Happy Day to your wife. This series is inspiring. Thank you for taking the time to do it. What's next months book going to be? I want to read along on the recipe page. I like your demeanor and confident delivery of the information.
I have wondered about sweet potatoes too. I use golden or yellow potatoes in making potatoes sausage, all ingredients are raw, pre cooking potatoes is noy necessary. The Sausage Maker Buffalo NY sells the spice premix and has a better sausage making book written by Raytek Kautas.
FYI, in the book I have if you look at the "potato sausage recipe" It references the Swedish Potato sausage in saying that "Potato sausage with non fat dry milk is very similar to Swedish sausage. It is much easier to make instead of boiling potatoes it calls for the addition of potato flour." si in that recipe it actually implies that the potatoes need to be boiled. So you hit the nail on the head brother! this reference is on page 225.
We have been making this for years. We started out using raw potatoes throught the grinder then boiling the sausage before freezing it. What a pita. Since then we started using frozen hashbrowns chopped in food processor . Let me tell you that's the answer. Easy peasy. Stuff and freeze. What a great breakfast sausage or on the grill. Warning though they arent good unless you belch them back up for about 6 hrs tasting the potatoes and onion. 😂
My grandparents made this every Christmas. I've been trying to find recipes (I do have theirs somewhere), but some mistake cooking the sausage with making it. 🤦🏼♀️ Our family only used ground beef (no pork), raw potatoes and onion. I forget the proportions, but it's just S&P and allspice. The kind I've bought from meat markets, even a 100-year-old Scandinavian market in Minneapolis, uses filler of some kind that changes the texture, possibly potato starch. It's ok. Still not my Swedish grandfather's mother's recipe. Then we boil it. Farts arrive shortly after eating. My sister has adapted their recipe to using frozen hash browns and cooking the mixture in a loaf pan. No beef casings needed.
@@lostmoose7352 Värmland is at the same latitude as Stockholm, but to the west. I'm not particularly young. Maybe it's a rural thing that's rare in the capital.
I mean young = under 60 :-) I was born in Europe too and spent lots of tiMe in lovelh Sweden (I love Sweden & Agneta, lol). I remember having a sausage like this in Dalarna. They also used to make coffee out of Rutabaga...did you try that?
@@lostmoose7352 Nope! 😅 I did study two years in northern Sweden though, and I did travel around the country. I have never tried surströmming or lutfisk either, by choice! 🤢
LOL as a cook I ve been through lutefisk, rakfisk, brunost...seal, wale in Norway and dipped dried reindeer into my coffee like they love their Fika in Lappland. (holy smokes 😊)
I'm guessing that one of the conditions that the Marianski's had when Duncan was making this video series was not to list exact ingredients and amounts... Sell more books that way😉
That’s what I like about Duncan he is not afraid to give you his full recipe to help out the home sausage maker he knows you’re not going to heart his Business one bit and he is helping you be a better sausage maker keep up the good work Duncan
Our family recipe from Varmland, Sweden that my grandparents brought to the USA with them is this: 3 pounds ground beef 3 pounds ground pork 5 pounds of potatoes 1 pound onion 1.5 TBSP of white pepper 1.5 TBSP ground allspice 3 TBSP kosher salt Grind potatoes and onion and then mix everything together and fry a small piece to check for seasoning and adjust for taste. Stuff in hog casings and simmer for 30 minutes in salted water. basic recipe with room to add more spices if desired.
@@mikewahlberg3398 Great job Mike for Sharing your family recipe on Duncan’s Channel for all his viewers like he does I have been butchering makings sausage and smoking meat all my life on the farm I have made up all my recipes bye trail and error small batches at a time have gave them to many people it is always the basis we like Green onion in some and double garlic in all of ours Fried onions in butter in the Potato sausage
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Swedish Potato Sausage and Bruna Boner(brown beans) has been my family's traditional Christmas eve dinner for over four generations. It was brought over by my great grandmother's family when she immigrated here from Sweden as a child in the 1800's. In our recipe the potatoes are ground raw with the rest of the ingredients. The onions are also minced/dried. I always wondered if that was original because fresh onions were probably a luxury in Sweden in the winter or if someone converted it for ease. Water is added for the re-hydration of the onions. I have since gone back to fresh onions for the extra flavor. The sausage is also boiled in a big pot of water, not fried, as here. The brown beans are simmered with white vinegar, cinnamon sticks, white and brown sugar, and the meal is served with Swedish Limpa, a rye bread that incorporates molasses and orange zest or orange extract. Thanks for making this, it brings thoughts of many good times!
Love this sausage, it’s why I started making sausage. I have a cheat, I use frozen hash browns from the grocery store and just add to the ground meat, onion and spice mixture.
6:06- The handful of flap after always showing us "sausage hand". Gets me every time 👍
haha I am glad you like it!
This recipe sounded intriguing to me. I started looking at different recipes for this and most people do at least parboil the potatoes and some use the potato water for the liquid. This will be going into my list to make. Looking through the e-book and there are so delicious sounding sausages in there, it will be hard to decide what to make. Thanks to you vids I'll at least have a place to start. Thank you, Mr. Henry.
My dad and I have wanted to try this one for years … now I will after seeing how easy they look
I hope you and your dad enjoy!
Looks very nice. My grandmom always made these. We ate them boiled along with potatoes, carrots and swedes. Mustard is a must 🙂. I'm definately having a go at making some myself.
Ooo, sounds really good. Yes I've made this one since it's a winner.
@@duncanhenry Thank you so much for the hands down best channel for us sausage heads. Very educational and I really like your straight forward way of presenting you craft. I've ordered hog casings and spices and as soon they arrive I'm making some bratwursts to start with :-)
Been watching everyday all March. So many different recipes to make and try! I usually make the go to sausage recipe for my family, as it is tried tested & true, and they expect it. Now you have me thinking to make smaller batches of 6 or 7 different recipes so their is a variety.
Great videos! I know I'll have Duncan/Marinski withdrawal after March is done!
Lol the kids are going to become test subjects of Marianski March! That is awesome glad you enjoyed it.
Po-ta-tis-korv. We've been making this at home since I was a little kid (50 years). One of the best ways to use up that gamey Pronghorn Antelope.
that moment when you open the freezer to find dinner and there's 15 different types of sausage to choose from. now ill add another one lol tks!!!!!
lol that is awesome to hear. Glad the freezer is stocked up!
Love your channel!
Love this sausage 😋 takes me back to my grandparents home up in the UP of Michigan when I was a kid. My grandmother would buy it from the local butcher. I always thought it was Polish type sausage since they were both from Poland. Until I stumbled across a similar recipe and made some.
So funny. My mom grew up in ironwood Michigan and it's a regional thing there for sure in the UP.
We love it too.
You make it look so simple Duncan, that one would be great at the family reunion bash. The March sausage binge watch has really opened my eyes as to the great variety of products that can be made by the home butcher/sausage maker. Well done.
Thanks I can make you a batch. I also have sausage in my fridge from the month for you.
So excited to try the potato sausage. Growing up with a German background im surprised I've never tried it. Also I made jagdwurst yesterday in 90mm casings which I will smoke today can't wait. My 5th sausage out of the Marianski March. Thanks Duncan
I've made this a couple times about 12+ years ago. Cant wait to watch this video. I might make this sausage again next week.
Hope you do and I hope you enjoy!
I say you keep going with the book. I love this channel
Maybe one day we will do more Marinski videos.
Happy Happy Day to your wife.
This series is inspiring. Thank you for taking the time to do it. What's next months book going to be? I want to read along on the recipe page. I like your demeanor and confident delivery of the information.
Looks great. Thanks for the video.
i hope to make this one this week
looks good. wonder how a sweet potato version would be.
I have wondered about sweet potatoes too. I use golden or yellow potatoes in making potatoes sausage, all ingredients are raw, pre cooking potatoes is noy necessary. The Sausage Maker Buffalo NY sells the spice premix and has a better sausage making book written by Raytek Kautas.
FYI, in the book I have if you look at the "potato sausage recipe" It references the Swedish Potato sausage in saying that "Potato sausage with non fat dry milk is very similar to Swedish sausage. It is much easier to make instead of boiling potatoes it calls for the addition of potato flour." si in that recipe it actually implies that the potatoes need to be boiled. So you hit the nail on the head brother! this reference is on page 225.
We have been making this for years. We started out using raw potatoes throught the grinder then boiling the sausage before freezing it. What a pita.
Since then we started using frozen hashbrowns chopped in food processor . Let me tell you that's the answer. Easy peasy. Stuff and freeze. What a great breakfast sausage or on the grill. Warning though they arent good unless you belch them back up for about 6 hrs tasting the potatoes and onion. 😂
Looks juicy
My grandparents made this every Christmas.
I've been trying to find recipes (I do have theirs somewhere), but some mistake cooking the sausage with making it. 🤦🏼♀️
Our family only used ground beef (no pork), raw potatoes and onion. I forget the proportions, but it's just S&P and allspice. The kind I've bought from meat markets, even a 100-year-old Scandinavian market in Minneapolis, uses filler of some kind that changes the texture, possibly potato starch. It's ok. Still not my Swedish grandfather's mother's recipe. Then we boil it. Farts arrive shortly after eating.
My sister has adapted their recipe to using frozen hash browns and cooking the mixture in a loaf pan. No beef casings needed.
How much of each season
Duncan, I’ve heard a lot about “starch sausages” in social media recently. Could you do one of these?
Are the Marianskis watching this? Would love to get their comments on each video.
I just touched base with him. I he enjoyed seeing he recipes come to life I think.
Can you atually taste the spuds in the sausage? Or is it more a combined flavor just meat.
It's more of a combined flavor, not spicy or hot, but definitely not bland either.
I make polish potato sausage called kishka ever have it really good its all potato
hmm a 100% potato sausage that would be interesting.
10 to 1 those would be killer smoked
It never crossed my mine but I should have cooked a batch on the Traeger now that you say that.
That second plate looks much smaller then 3/8th
I grew up in Sweden and I've never heard of this sausage (Stockholm) 😅
It would be pronounced:
Poo-taa-tis-corv
Korv=sausage
Well, maybe youre young ?
I believe it origins from the poor & rural areas of Sweden like Northwest.
@@lostmoose7352 Värmland is at the same latitude as Stockholm, but to the west.
I'm not particularly young. Maybe it's a rural thing that's rare in the capital.
I mean young = under 60 :-)
I was born in Europe too and spent lots of tiMe in lovelh Sweden
(I love Sweden & Agneta, lol). I remember having a sausage like this in Dalarna. They also used to make coffee out of Rutabaga...did you try that?
@@lostmoose7352 Nope! 😅
I did study two years in northern Sweden though, and I did travel around the country.
I have never tried surströmming or lutfisk either, by choice! 🤢
LOL as a cook I ve been through lutefisk, rakfisk, brunost...seal, wale in Norway and dipped dried reindeer into my coffee like they love their Fika in Lappland.
(holy smokes 😊)
That looks more like a 3/16ths plate than 3/8ths to me.
Use a 3/8" plate. mix all ingredients and grind ONE time Only. Grinding a 2nd time will make a mush like hot dogs.
too bad you didn't say how much ONION,ALLSPICE,PEPPER...any salt ?
I'm guessing that one of the conditions that the Marianski's had when Duncan was making this video series was not to list exact ingredients and amounts... Sell more books that way😉
That’s what I like about Duncan he is not afraid to give you his full recipe to help out the home sausage maker he knows you’re not going to heart his Business one bit and he is helping you be a better sausage maker keep up the good work Duncan
Our family recipe from Varmland, Sweden that my grandparents brought to the USA with them is this:
3 pounds ground beef
3 pounds ground pork
5 pounds of potatoes
1 pound onion
1.5 TBSP of white pepper
1.5 TBSP ground allspice
3 TBSP kosher salt
Grind potatoes and onion and then mix everything together and fry a small piece to check for seasoning and adjust for taste. Stuff in hog casings and simmer for 30 minutes in salted water.
basic recipe with room to add more spices if desired.
@@mikewahlberg3398 Great job Mike for Sharing your family recipe on Duncan’s Channel for all his viewers like he does I have been butchering makings sausage and smoking meat all my life on the farm I have made up all my recipes bye trail and error small batches at a time have gave them to many people it is always the basis we like Green onion in some and double garlic in all of ours Fried onions in butter in the Potato sausage
@@mikewahlberg3398 thank you...i'll try it...
No need to cook the potatoes for the sausage. If the sausage is cooked, the potatoes will be cooked.
Needs more fat