We get some pretty random requests for sausage at the shop and the boss just can’t say no…I think he does it just to mess with me sometimes. lol. Oddly this one was requested twice in the last week.

The latest request was for a Swedish Christmas Sausage called Potatis Korv, or simply ‘Korv’. Apparently the boss wasn’t aware that this is a holiday thing! I browsed several recipes online and all of them seemed pretty similar. Equal Parts Pork, Beef to Potato/Onion with Allspice and Black Pepper.

5.5 lbs. Pork trim
5.5 lbs. Beef trim

I did not get an exact measurement on the potatoes and onion but it was 7 good sized Yukon Gold Potatoes (raw) and two medium Sweet Onions (raw) equaling a total of 5.5 lbs. for a combined total of 16.5 lbs. ingredients. Feel free to play with ratios.

150 grams Kosher Salt
4 t. Black Pepper
4 t. ground Allspice

I ran all of the meat and veggies through the #32 grinder using the coarse plate and laid out on a sheet pan evenly. I sprinkled about half of the salt and spice mixture over the top, tossed lightly then sprinkled the remaining spices. I then set the pan and grinder head in the freezer to chill for about 30 minutes.

Next step was a final grind through the coarse plate, a quick hand mix to ensure uniformity before covering and resting overnight in the fridge. I made a test patty for the crew and it turned out great. Cooking over low heat produced a great crust from the potatoes. I’d describe this as a breakfast in a sausage. The potatoes and onion reminded me hash browns and gave a soft yet defined texture. The Allspice and Pepper gave it a mild and savory finish. I’me sure I’ll be making this one again!

We use the Tubed 35-38mm casings at the shop for everything which makes for a nice, plump sausage. Many recipes called for links at about 4" in length so that’s what I went with. These eat like a meal so the smaller size seems to work well. If you try these for yourself let me know how it goes and post pics!