Sausage and potatoes are a great pairing to begin with, so why not put shredded potatoes right in the sausage?
2 pounds lean ground pork
2 pounds lean ground beef
6 medium raw potatoes, shredded
3 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground black pepper
1 medium onion, finely chopped
Mix all ingredients together.
Form into rolls about 4 inches long and 2 inches in diameter.
Cut waxed paper or parchment paper into 6-inch lengths and wrap sausage well, tying both ends tightly with string. You can also use sausage casings.
Prick waxed paper with a fork (do not prick parchment) and place in kettle of simmering salted water. Cook slowly for about 45 minutes.
This sausage is delicately flavored. Some people prefer slightly more seasoning.
For a more pronounced flavor, increase the amount of allspice and black pepper slightly.
To check the seasoning, cook a small patty of the mixture before making the sausages and adjust the seasoning as needed.
Shredding the potatoes finely will help them to better integrate with the meat.
Be gentle when mixing the ingredients to keep the sausage from turning out tough.
To prevent the sausages from bursting during cooking, don't overfill the casings or wrap too tightly if using paper.
If you're looking for a spicier sausage, you can add crushed red pepper flakes or hot sauce.
Try different types of potatoes; Russet potatoes add a fluffy texture, while Yukon Golds provide a creamier feel.
Make sure the shredded potatoes are drained well to prevent excess moisture that could affect the sausage's consistency.
Cook in simmering water rather than boiling to keep the sausages intact and prevent them from bursting.
Allow the sausage to rest for a few minutes after cooking before slicing, which helps retain juices.
You can use turkey or chicken for a lighter version. Just keep in mind that the flavor and texture will be different.
Using lean meat is recommended to avoid excess fat, but you can use a slightly higher fat content for more flavor.
Yes, you can freeze them. Wrap them tightly and freeze for up to 3 months. Thaw in the refrigerator before cooking.
Starchy potatoes like Russets are ideal as they bind well with the meat.
Peeling is optional. The peel will make it a more coarse sausage.
Yes, after boiling, you can grill or fry them.
Make sure to wrap them tightly in waxed paper or use sausage casings and tie the ends securely.
They pair well with mustard, sauerkraut, or lingonberry sauce, and can be served with bread or as part of a traditional Swedish Christmas meal.
Shredded potatoes add moisture, texture, and a subtle flavor to the sausage, making it lighter and preventing it from being too dense.
While salt, allspice, and black pepper are traditional, you can experiment with other spices like nutmeg, coriander, or crushed garlic for different flavors.
The sausages are done when they reach an internal temperature of 160 degrees F measured with a meat thermometer. The sausages should feel firm to the touch.
Leftovers should be stored in an airtight container in the refrigerator and can last for up to 3-4 days. Slice before storing for easier reheating.
You can grill or pan-fry the sausages after boiling them. This will give them a nice brown crust and add additional flavor through caramelization.
You can prepare the sausages ahead of time and store them in the refrigerator for 2-3 days until you're ready to cook them. They can also be cooked and frozen for later use.
Mixing Bowl: A large mixing bowl for combining the ground pork, ground beef, shredded potatoes, salt, allspice, black pepper, and chopped onion.
Measuring Spoons: To measure the salt, ground allspice, and black pepper.
Parchment or Wax Paper: This is used to wrap the formed sausage rolls securely before cooking. Wax paper is recommended for its moisture barrier, while parchment paper can be used but requires careful handling. Optionally, you can use sausage casings.
String or Twine: For tying the ends of the wrapped sausage rolls to secure them while cooking.
Fork: A fork is needed to prick the wrapped sausage rolls if using waxed paper, allowing steam to escape during cooking and preventing them from bursting.
Large Pot or Kettle: To simmer the sausage rolls in salted water for about 45 minutes.
Knife: A sharp knife for chopping the onion finely as well as for any necessary cutting of the sausage rolls after they are cooked.
Grater or Food Processor: For shredding the potatoes a box grater or food processor is an ideal tool.
Sauerkraut: Serve sauerkraut alongside the sausage for a tangy contrast. The acidity helps cut through the richness of the meat.
Potato Salad: A creamy potato salad can complement the texture and flavors of the sausage.
Mustard Sauce: A homemade mustard sauce adds a sharpness that works well with the mild flavors of the sausage.
Rye Bread: Slices of dense rye bread can serve as a hearty base for the sausage.
Braised Cabbage: Braised cabbage has a gentle sweetness that complements the savory sausage.
Sauteed Apples: Sauteed apples bring a touch of sweetness that contrasts the savory sausage.
Mustard Greens: A side of sauteed mustard greens introduces a slight bitterness that helps balance the rich and meaty sausage.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
November 5, 2013
We add some minced cloves to it in our famely and uses allspice instead of black peppar.
December 13, 2010
Used thi dish for a Christmas Theme party (Christmas in Sweden). It was time consuming rolling and tying each one, but a great hit served with Rutmos from the review above. We also welcomed everyone with Glogg and started with the Chicken soup with swedish dumplings.
November 30, 2008
Goes great with rutmos (rutabaga, potatoes and carrots cooked in vegatable boullion and mashed/whipped llke mashed potatoes)