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swedish potato sausage potatis skorv


to stuff the casings, you will need a meat grinder with a sausage horn attachment. if you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. from the local paper.


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  1. To prepare casings: let casings soak in cool water about five minutes to remove salt on outer surface and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water
  2. Remove casing from faucet and gently squeeze out water
  3. Cover rinsed casings and refrigerate until ready to use
  4. Using the grinder attachment on mixer or a table grinder
  5. Grind meat
  6. Potatoes and onions together into a large roasting pan
  7. Using clean hands
  8. Mix the ingredients together with spices
  9. Add milk and mix again
  10. Load casings onto funnel nozzle then stuff ground mix into funnel to fill casings into 18-inch length sausage
  11. Tie ends and make links by twisting the sausage where you wish the links to be
  12. Four inches is a good size for a regular serving
  13. Smaller links may be made for appetizer servings
  14. Place the sausages in large saucepan or dutch oven in a single layer with a little water
  15. Cover and heat over high heat to a low simmer
  16. Reduce heat to maintain low simmer until the sausage is heated through
  17. Approximately 15 minutes
  18. Precook sausages before freezing

Step 14

Total Time in Minute 45

Ingredients Count 11

cooking swedish potato sausage   potatis skorv

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Ground pork

Ground beef

Red potatoes





Black pepper

White pepper



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