<![CDATA[Swedish Potato Sausage]]>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 water

Grind 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.

]]>https://waltonsdev.nodebb.com/topic/1550/swedish-potato-sausageRSS for NodeThu, 10 Sep 2026 23:04:52 GMTThu, 05 Sep 2019 13:08:21 GMT60<![CDATA[Reply to Swedish Potato Sausage on Sun, 08 Sep 2019 19:56:38 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/7542https://waltonsdev.nodebb.com/post/7542Sun, 08 Sep 2019 19:56:38 GMT<![CDATA[Reply to Swedish Potato Sausage on Sun, 08 Sep 2019 19:53:34 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/7541https://waltonsdev.nodebb.com/post/7541Sun, 08 Sep 2019 19:53:34 GMT<![CDATA[Reply to Swedish Potato Sausage on Fri, 06 Sep 2019 20:29:14 GMT]]>@mswoody6-4 teaspoon

]]>https://waltonsdev.nodebb.com/post/7515https://waltonsdev.nodebb.com/post/7515Fri, 06 Sep 2019 20:29:14 GMT<![CDATA[Reply to Swedish Potato Sausage on Fri, 06 Sep 2019 20:18:08 GMT]]>Departing Contestant is that 1 tbs or tsp

]]>https://waltonsdev.nodebb.com/post/7512https://waltonsdev.nodebb.com/post/7512Fri, 06 Sep 2019 20:18:08 GMT<![CDATA[Reply to Swedish Potato Sausage on Fri, 06 Sep 2019 19:45:52 GMT]]>@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

]]>https://waltonsdev.nodebb.com/post/7508https://waltonsdev.nodebb.com/post/7508Fri, 06 Sep 2019 19:45:52 GMT<![CDATA[Reply to Swedish Potato Sausage on Fri, 06 Sep 2019 19:33:43 GMT]]>how much allspice?

]]>https://waltonsdev.nodebb.com/post/7506https://waltonsdev.nodebb.com/post/7506Fri, 06 Sep 2019 19:33:43 GMT<![CDATA[Reply to Swedish Potato Sausage on Fri, 06 Sep 2019 13:21:59 GMT]]>Dave R Yes, we used Swedish Potato Sausage Seasoning

]]>https://waltonsdev.nodebb.com/post/7501https://waltonsdev.nodebb.com/post/7501Fri, 06 Sep 2019 13:21:59 GMT<![CDATA[Reply to Swedish Potato Sausage on Fri, 06 Sep 2019 13:28:51 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/7498https://waltonsdev.nodebb.com/post/7498Fri, 06 Sep 2019 13:28:51 GMT<![CDATA[Reply to Swedish Potato Sausage on Fri, 06 Sep 2019 12:00:57 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/7497https://waltonsdev.nodebb.com/post/7497Fri, 06 Sep 2019 12:00:57 GMT<![CDATA[Reply to Swedish Potato Sausage on Fri, 06 Sep 2019 11:54:12 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/7496https://waltonsdev.nodebb.com/post/7496Fri, 06 Sep 2019 11:54:12 GMT<![CDATA[Reply to Swedish Potato Sausage on Thu, 05 Sep 2019 22:31:06 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/7490https://waltonsdev.nodebb.com/post/7490Thu, 05 Sep 2019 22:31:06 GMT<![CDATA[Reply to Swedish Potato Sausage on Thu, 05 Sep 2019 21:58:59 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/7489https://waltonsdev.nodebb.com/post/7489Thu, 05 Sep 2019 21:58:59 GMT<![CDATA[Reply to Swedish Potato Sausage on Thu, 05 Sep 2019 20:51:19 GMT]]>Departing Contestant Good tip! I’ll see if I can find some ‘Brew-City’ brand fries. They have a thin beer batter on them. Restaurant supply places carry them often.

]]>https://waltonsdev.nodebb.com/post/7479https://waltonsdev.nodebb.com/post/7479Thu, 05 Sep 2019 20:51:19 GMT<![CDATA[Reply to Swedish Potato Sausage on Thu, 05 Sep 2019 20:17:09 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/7461https://waltonsdev.nodebb.com/post/7461Thu, 05 Sep 2019 20:17:09 GMT<![CDATA[Reply to Swedish Potato Sausage on Thu, 05 Sep 2019 19:33:33 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/7455https://waltonsdev.nodebb.com/post/7455Thu, 05 Sep 2019 19:33:33 GMT