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[Bentley]

We failed so bad with the 1st attempt with the Swedish Korv sausage I made some last week.  The blanched potatoes are better then raw, but they still wash out all the seasoning in the sausage to me.  The Black bean salad was pretty good and the cooked Sweet Pickled Cabbage was nice!

[BigDave83]

I have not heard of this kind of sausage, I must have lived a sheltered life, so I went looking for recipes. Several different ones, some with salt and seasonings and some just meat, potatoes and onions.

3 lbs ground pork
2 lbs ground beef
5 lbs potatoes, finely diced
5 onions, finely diced
4 tbsp salt
3 tsp allspice
2 tsp pepper
½ cup milk
sausage casings (pork casings)

    10 lbs ground chuck Have your butcher grind the chuck and pork together
    5 lbs ground pork
    30 lbs potatoes peeled and quartered
    5 lbs sweet onions peeled and quartered – you can also use a white onion
    pork sausage casings


There are two I found, just posting to see which general direction you went.

[Bentley]

The 1st sans the milk.  To much liquid with the potatoes already!  I would have never known about it if my friend was not of Swedish decent!

[NorCal Smoker]

I have not heard of that type of sausage, but I will take that bean salad and pickled cabbage any day!

[ylr]

Would the type of potatoes make a difference? I'm assuming russets would create more liquid than red potatoes.

[Bentley]

I would think.  This recipe called for a waxy potato.