Swedish Potato Sausage
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Someone asked for a recipe during the livestream and I said I would make a post about it. We ended up doing more than that but the video might be a few weeks so here is a recipe. By the way, they were insanely good, this is top 10 for me and maybe top 2-3 for a “regular” tasting brat, just the right amount of allspice and the frozen french fries made them delicious!
Now, when grinding the french fries don’t try to use a 3/8" plate even though it is just 1/8" smaller unless you have a VERY powerful (read commercial) grinder. We tried and we got bound up. So, use a kidney plate or if you don’t have one of those cut them up into small chunks.
Meat block (breaking down to 25 lb batch)
-11.5 lb of beef
-11.5 lb of pork
-2.5 lb of frozen french fries (you can substitue hashbrowns or potatoes)
-0.75 lb of waterGrind meat twice through a 3/16" plate
Grind Frozen French Fries through a 1/4" plate once (or kidney plate once)Mix all ingredients for 3 minutes
Stuff into natural hog or fresh collagen casings.
Grill or roast in the oven until 160° internal temperature.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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I’ll give that a shot but I think I might try using garlic mashed potatoes…because, yum. The boxed variety would probably work just fine. I was planning on making pumpkin sausages soon too since everyone seems to go into a frenzy during ‘pumpkin spice’ season. The spicy sweetness should pair nicely.
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Someone asked for a recipe during the livestream and I said I would make a post about it. We ended up doing more than that but the video might be a few weeks so here is a recipe. By the way, they were insanely good, this is top 10 for me and maybe top 2-3 for a “regular” tasting brat, just the right amount of allspice and the frozen french fries made them delicious!
Now, when grinding the french fries don’t try to use a 3/8" plate even though it is just 1/8" smaller unless you have a VERY powerful (read commercial) grinder. We tried and we got bound up. So, use a kidney plate or if you don’t have one of those cut them up into small chunks.
Meat block (breaking down to 25 lb batch)
-11.5 lb of beef
-11.5 lb of pork
-2.5 lb of frozen french fries (you can substitue hashbrowns or potatoes)
-0.75 lb of waterGrind meat twice through a 3/16" plate
Grind Frozen French Fries through a 1/4" plate once (or kidney plate once)Mix all ingredients for 3 minutes
Stuff into natural hog or fresh collagen casings.
Grill or roast in the oven until 160° internal temperature.
Jonathon If you use the frozen cubed hash browns and DO NOT run them through the grinder it gives you a more “chunky” texture. Put them in frozen so they don’t get “mushed” up. Boxed mashed potatoes are going to be a smoother texture but lack the defining "particle definition " of the potatoes
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Jonathon If you use the frozen cubed hash browns and DO NOT run them through the grinder it gives you a more “chunky” texture. Put them in frozen so they don’t get “mushed” up. Boxed mashed potatoes are going to be a smoother texture but lack the defining "particle definition " of the potatoes
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Someone asked for a recipe during the livestream and I said I would make a post about it. We ended up doing more than that but the video might be a few weeks so here is a recipe. By the way, they were insanely good, this is top 10 for me and maybe top 2-3 for a “regular” tasting brat, just the right amount of allspice and the frozen french fries made them delicious!
Now, when grinding the french fries don’t try to use a 3/8" plate even though it is just 1/8" smaller unless you have a VERY powerful (read commercial) grinder. We tried and we got bound up. So, use a kidney plate or if you don’t have one of those cut them up into small chunks.
Meat block (breaking down to 25 lb batch)
-11.5 lb of beef
-11.5 lb of pork
-2.5 lb of frozen french fries (you can substitue hashbrowns or potatoes)
-0.75 lb of waterGrind meat twice through a 3/16" plate
Grind Frozen French Fries through a 1/4" plate once (or kidney plate once)Mix all ingredients for 3 minutes
Stuff into natural hog or fresh collagen casings.
Grill or roast in the oven until 160° internal temperature.
Jonathon do add any seasoning? Joe Hell Departing Contestant my best friends grandmother taught me how to make traditional Swedish potato sausage. She would cut the potatoes in small chunks, and onions, and coarse grind with a hand grinder. Season the ground meat and mix. Blend the potatoes and onions into the meat mixture. Stuff into pork casings and tie off the ends. Then she would cook them in in simmering water until kill step. On a couple occasions I smoked them out of the water bath and they were awesome. Unfortunately they have a short shelf life because she didn’t add any cure. Just something to consider.
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Jonathon do add any seasoning? Joe Hell Departing Contestant my best friends grandmother taught me how to make traditional Swedish potato sausage. She would cut the potatoes in small chunks, and onions, and coarse grind with a hand grinder. Season the ground meat and mix. Blend the potatoes and onions into the meat mixture. Stuff into pork casings and tie off the ends. Then she would cook them in in simmering water until kill step. On a couple occasions I smoked them out of the water bath and they were awesome. Unfortunately they have a short shelf life because she didn’t add any cure. Just something to consider.
Dave R Did she use raw potato and rely on the water to cook them?
I’ve made a bunch of different kinds of sausages for the shop in the last few weeks. Some of my favorites were some of the more subtly spiced ‘traditional’ sausages. I’ve also really liked the texture of the once ground pork rather than twice ground. It’s all good though…I’m in sausage heaven.
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Dave R Did she use raw potato and rely on the water to cook them?
I’ve made a bunch of different kinds of sausages for the shop in the last few weeks. Some of my favorites were some of the more subtly spiced ‘traditional’ sausages. I’ve also really liked the texture of the once ground pork rather than twice ground. It’s all good though…I’m in sausage heaven.
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Joe Hell yes, the potatoes were raw. I believe she always used russets. They were subtley seasoned. I lost the recipe, but I think it was salt, pepper, and sage.
Joe Hell my father in laws family owned an old world German butcher shop. It went back to the late 1800-early 1900’s in New Ulm MN. They had a locally famous smoked ring sausage recipe. It was salt, heavy on allspice and cure. Interesting when you look back at traditional regional recipes.
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Joe Hell my father in laws family owned an old world German butcher shop. It went back to the late 1800-early 1900’s in New Ulm MN. They had a locally famous smoked ring sausage recipe. It was salt, heavy on allspice and cure. Interesting when you look back at traditional regional recipes.
Dave R I remember sitting in a Meat shop listening to Rolling Stones and peeling a HUGE pile of potatoes. I imagined that was what KP was like. I was helping a butcher get ready for a Swedish Festival. The potatoes were raw and ground with the meat. He said they had to be kept damn cold until cooked but they would all be gone in two days
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Dave R Yes, we used Swedish Potato Sausage Seasoning
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how much allspice?
@mswoody6-4 if you are not using the Excalibur mix…and why not?! …6 potatoes, 1 lb. boneless pork, 1 lb of water with 1 ts of allspice so Joe Hell was correct there is a lot of allspice
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@mswoody6-4 if you are not using the Excalibur mix…and why not?! …6 potatoes, 1 lb. boneless pork, 1 lb of water with 1 ts of allspice so Joe Hell was correct there is a lot of allspice
Departing Contestant is that 1 tbs or tsp
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Departing Contestant is that 1 tbs or tsp
@mswoody6-4 teaspoon
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Someone asked for a recipe during the livestream and I said I would make a post about it. We ended up doing more than that but the video might be a few weeks so here is a recipe. By the way, they were insanely good, this is top 10 for me and maybe top 2-3 for a “regular” tasting brat, just the right amount of allspice and the frozen french fries made them delicious!
Now, when grinding the french fries don’t try to use a 3/8" plate even though it is just 1/8" smaller unless you have a VERY powerful (read commercial) grinder. We tried and we got bound up. So, use a kidney plate or if you don’t have one of those cut them up into small chunks.
Meat block (breaking down to 25 lb batch)
-11.5 lb of beef
-11.5 lb of pork
-2.5 lb of frozen french fries (you can substitue hashbrowns or potatoes)
-0.75 lb of waterGrind meat twice through a 3/16" plate
Grind Frozen French Fries through a 1/4" plate once (or kidney plate once)Mix all ingredients for 3 minutes
Stuff into natural hog or fresh collagen casings.
Grill or roast in the oven until 160° internal temperature.
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Jonathon when I’ve done it I’ve just bought a #10 can of potatoes and used both pork and venison. Also onion. Some of my friends do it with the refrigerated fresh potatoes.
AaronSilves said in Swedish Potato Sausage:
Jonathon when I’ve done it I’ve just bought a #10 can of potatoes and used both pork and venison. Also onion. Some of my friends do it with the refrigerated fresh potatoes. Salt, pepper and allspice. I do it as a fresh sausages stuff in casings. Cook like bratwurst, boil for 10 to 20 minutes. Then bbq or brown in pan.
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