Recipe(tried): Swedish Potato Sausage (Potatis Korv)

This recipe comes from Leo Cooper from the Odebolt Locker in Odebolt, Iowa. He has been making this sausage for over 40 years. This is similar to the other recipe shown, just larger quantities. I have made this for a few years now myself. It is extremely good.

The recipe calls for simple ingredients: beef, pork, potatoes, onion, salt and pepper, I was surprised at the ingredients, because I thought it might contain a special spice, but perhaps it is the pepper that makes it taste so good. Leo said they usually make one 300-pound batch in October and a similar batch in December. It is ground and stuffed into casings that they buy from a supplier. The freshest sausage can be bought at the Odebolt Locker, because they freeze it immediately.

Leo said that people have told him he should not give out the recipe, but his idea is that it is a traditional recipe that should be shared, and not disappear with time. He cautioned several times that it doesn't turn out right unless you weigh and measure everything precisely.

SWEDISH POTATO SAUSAGE (POTATIS KORV)

6 pounds beef (not too lean)
5 pounds potatoes (No.10 can Irish whole potatoes with liquid drained)
4 1/2 pounds pork (not too lean)
2 large onions, chopped
2 1/2 ounce of salt (or 5 Tablespoons)
1/2 ounce black pepper (or 1 Tablespoon)

Cut beef and pork into medium size chunks. (It should not be too lean because the fat in it soaks up the potato starch). Leave potatoes whole. Put these ingredients in a large pan. Then add seasoning and mix. Add onions and mix. Then grind everything at once. Stuff in casings (or make in patties or use as a meat loaf - very good!)

Leo says that he puts the sausage in a skillet with water to cover, brings it to a boil, and then turns the heat to a simmer and covers it. The sausage will be cooked after 20 minutes of simmering.

After this is done you can fry the sausage if you like.