*I just shared this post with my Dad… he mentioned that flash freezing the sausage when done making it also prevents the potatoes from turning dark.

My family’s Sweedish smorgasbord Potato Bologna:

5lbs pork, ground
5lbs beef, ground
5lbs finely chopped potatoes
2 tbsp pepper
6 tbsp salt
1 onion
(Optional) 2 tsp of insta cure #1

Par boil/cold rinse your potatoes. Then mix ingredients well and press into casings. Makes 8 (24”) sausages.

I’ve been eating and making Swedish potato bologna (AKA Potato Sausage) my whole life. It’s eaten every Thanksgiving and Christmas where I grew up in Nebraska.

The starch, as you probably know, is what is making the potatoes turn off colors.

When making potato bologna I start by mincing the potatoes. I use my Hobart Buffalo chopper to do this, don’t grind them. If you don’t have a bowl chopper just dice them by hand (1/8”-1/4” size). Once I get the taters chopped to the proper coarseness I par boil them. After this it’s important to rinse them under cold flowing water. This stops the potatoes from over cooking and removes much of the starch.

From here proceed with your sausage recipe by adding your meat grind mixture and stuff into casings.

Doing this will give you a delicious, eye appealing potato sausage with perfect potatoes.

If you’re wanting my Sweedish Potato Bologna recipe just let me know.

Austin Thanks for the help!

Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.