Potato Sausage Making Day.

[TMR]

Potato Sausage making day! About 15 kids and grandkids coming over to "help". Quite an event with lots of food...very little healthy Potato sausage to be enjoyed by all on Christmas Eve...long time family tradition. Both recipe and "technique" passed down for generations (no electric "stuffer" for us...original cow horn used)!

Any other potato sausage makers out there?

Merry Xmas! Tom and Cathy

 

[RobertBrown]

Potato Sausage making day! About 15 kids and grandkids coming over to "help". Quite an event with lots of food...very little healthy Potato sausage to be enjoyed by all on Christmas Eve...long time family tradition. Both recipe and "technique" passed down for generations (no electric "stuffer" for us...original cow horn used)!

Any other potato sausage makers out there?



Merry Xmas! Tom and Cathy

Sausage made from potatoes?
Why not just eat the potatoes.....with sausage?
Just asking as I've never heard of such a thing.....potato pancakes, yes (no doubt as a result of my polish heritage)...had some for breakfast this am.
I'm am not a potato expert but I am a sausage Connoisseur.
I'm guessing that potato sausage is a Norwegian thing?

 

[TMR]

Sausage made from potatoes?
Why not just eat the potatoes.....with sausage?
Just asking as I've never heard of such a thing.....potato pancakes, yes (no doubt as a result of my polish heritage)...had some for breakfast this am.
I'm am not a potato expert but I am a sausage Connoisseur.
I'm guessing that potato sausage is a Norwegian thing?

Scandanavian (sp?) Both Norwegian and Swedish in my case. The sausage is part ground beef...part ground pork and about 50% course ground potatoes. It is great! TMR

 

[johnk]

Post some pics when you get finished.................

 

[Nick D]

That's interesting, I've never heard of potato sausage before. What kind of seasonings go into it? How much fat do you usually add, if any? I'd be interested in trying to make some.

 

[Bird]

I, too, had never heard of potato sausage, but a quick look on Google or Bing shows recipes for it. That's interesting.

 

[Leejohn]

Never heard of it eather, but sounded good did google and going to be making some. We also check a old cook book and I mean old. There was a add in it for Coca-Cola at $.25 -------A 6 pack + deposit and the phone #'s were like Main 99. The recipe was a little different, but I think it's the same thing. It is call KORV and cost about $.05 a casing back then.

 

[imgone52]

Our family enjoys this Sweedish treat every year at Christmas. We know it as "Korv". TMR's recipe is much the same as ours. Korv is seasoned with sauted onion and All-spice. It is cooked by boiling not by frying. My grandparents were from Sweden and we try to carry on as many of their holiday traditions as we can, and hopefully pass them on. I hope everyone at TBN, has a Merry Christmas with family and friends.

 

[TMR]

I believe I have heard it called "Korv". Our potato sausage has ground beef...lean, not extra lean...(7#), ground pork (5#), ground potatoes (15#), salt (7 T.), pepper (2 T.+), allspice (2 t.) and 1 Lg. onion (ground w/juice...not saut馥d). This is all mixed extensively (in lg roasting pan) until all ingredients are fully mixed together and then "stuffed" into about 2# of beef casings...and yes it is boiled (45 minutes to 1 hour) and not fried. Note that we use the "middle" grinding disc as we like the potatoes ground a bit coarse. Also note that you need to squeeze the ground potatoes in a colander and dispose of the liquid before you add them to the mix.

All of these amounts can be varied to taste and each "batch" is always a bit different due to quantities of ground meat and the potatoes.

BTW...we use a very old cross section from a cow horn to stuff the final mix into the casing...we also have a cross section of an old piece of Tupperware...actually an egg yoke saver...that we used before we inherited a second cow horn (when two people are stuffing).

Also makes a good sandwich the next day with Swedish rye bread. Yesterday we only tasted a "sample" ring that is boiled to check the spice levels...then the rest of the batch is frozen and will be thawed and cooked on Christmas Eve. Each year's batch is always "the best ever"

I have added a few pictures from yesterday's event. Kind of shows the process...youngest grandson grinding (may be a second with grandson with DIL), one daughter squeezing liquid out of ground potatoes, another daughter and her husband stuffing, one of the final mix in the large roaster and one of a "ring" in the water starting to heat up for boiling the "sample" ring...and one of the two cow horn "stuffers" and the Tupperware poor substitute

Sorry if my recipe is a bit difficult to follow...probably should have put in a columnar form...feel free to PM me if you have any questions and want to try making some...I will have my WIFE reply TMR

P.S. Sorry...had a bit of a problem with attachments...but they all made it...just two locations TMR

 

[tractchores]

Hadn't heard of it before this (and spent a lot of time in norway). Sounds really good though!

 

[TMR]

Hadn't heard of it before this (and spent a lot of time in norway). Sounds really good though!

May be more Swedish than Norwegian...not sure as I had Swedish on both sides of my family...along with some Norwegian on one side . We also had homemade root beer with the potato sausage growing up and continue that today...but not home made...along with Swedish rye bread and fruit salad...with pickle herring as part of mid-day pre-meal snack. I don't get too many "takers" on the pickle herring from the 2nd and 3rd generations but I am still working on them. TMR

 

[TMR]

That's interesting, I've never heard of potato sausage before. What kind of seasonings go into it? How much fat do you usually add, if any? I'd be interested in trying to make some.

Hi Nick...no fat added but my wife reminds me that she buys "lean" ground beef and is careful NOT to by the "extra lean"...and the regular ground pork...and that provides enough fat. Maybe since it is boiled and not fried makes it unnecessary to add additional fat? TMR

 

[Lou66]

I also make a potato sausage but I cook my potatoes first then favor them with several spices/herbs,, more a Mexican taste,, then I add ground beef and ground pork, mix, I leave the fat on the pork,, stuff it and will smoke it for several hours with live oak and a little mesquite wood,, or hickory and apple wood,, I make about ten pounds at a time, 5#potatoes, 2#beef and 3#of pork, well it starts out at ten pounds.. It'll all be gone within a days..
Family and friends do like it with cheese, crackers, wine, beer or a soft drink, I do mine anytime of the year when we plan on getting together and having a bbq at the land, between our kids, grand-kids and great grand-kids and friends (their and our) it keep them busy till the rest of the food is ready.. I do get a lot of good compliments on it . Lou

 

[imgone52]

I have to agree with your 2nd. generation on the herring. We dropped that item some time back. We do the Swedish Rye (home baked) and Swedish meatballs according to Grandma's recipe. Root beer is our drink as well and desert is rice pudding cooked with a stick of cinnimon in it. This meal was tradition for Christmas eve but we since moved it to Christmas due to dual family tradition (my wife's family are Finish and they too celebrated on Christmas eve.)

 

[RobertN]

Sounds like it would go well with Æbleskiver's although that is more Danish.

 

[JDGREEN4ME]

Never had it but it sure sounds good! :thumbsup:

 

[Nick D]

Thanks for that info.

 

[Jstpssng]

I've never heard of it; but that looks like something I would enjoy. :licking:

 

[Jim in ICT]

My former MIL was half Swedish and served potato sausage & pickeled herring every Christmas dinner. I made the mistake of making the comment of how I liked the sausage on our first Christmas together. From then on, she made it a point that she prepared it especially for me. After 3-4 years, I became less impressed with the tast of the sausage (and the big deal she made about it). Glad I had the good sense to stay away from the herring.