Pellet Fan
Recipe Section => Sausage => Topic started by: Queball on August 26, 2017, 07:26:48 PM
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This sausage is prepared in western Sweden, County Varmland, at Christmas time. A unique fine texture. Not for smoking. Requires gentle simmering to cook or casing can burst.. Should be cooked or frozen once prepared. No extended refrigeration.
The Ingredients:
16oz - Pork (cubed)
16oz – Beef (cubed)
24oz – Red potatoes (cubed)
1 – Large Onion (cubed)
1½ TBS – Salt
1½ tsp – Allspice
1¼ tsp – Sugar
½ tsp – Black Pepper
½ tsp – White Pepper
3.5 oz – Whole Milk (chilled)
32mm - Natural Casing
(prepped)
Grind the meat, potatoes and onion. Mix in spices and the milk. Then case, cook or freeze. Vacuum sealed the sausages hold up very well in the freezer.
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I think I would like this and I think this is the next batch!
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Looks excellent. You should also post this in the recipe section so that it is always easy to locate -- and post the pic there too!!
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Sounds good, but I'm more likely to use ground beef/pork, process the onion, add a little garlic and make a meatloaf like dish.
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Just noticed this today.
Added it to my must try list.
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This looks interesting, probably a perfect sausage for a sous vide cook since he mentioned gentle simmering.
Turning this into a meat loaf or even a patty and cooking it in a gravy, like the Salisbury steak recipe from a few weeks ago, sounds like a good choice also.
I used to make sausage all the time, now since I moved I just don't have a nice place to set it all up to do it often.