Värmlandskorv Potatiskorv Swedish potato sausage

Potatiskorv (or värmlandskorv) is a regional Swedish sausage from Värmland, made with ground pork, beef, onion and potato. Traditionally, Potatiskorv is served hot at Christmas in Värmland and throughout Sweden. “Potatiskorv” is what this sausage is called in Värmland, while in most of Sweden it is called “värmlandskorv”.

The texture of potatiskorv / värmlandskorv is more crumbly than the traditional barbecue sausage we are used to. The ingredients are not linked together (potatoes and onions) so it is normal for the sausage to fall apart when cut. Although the texture is different from what we are used to, the flavor is incredible. Worth a try!

It is a sausage that already contains a good proportion of proteins (meat) and carbohydrates (potatoes), so it goes very well with a salad or vegetables, without the need for other accompaniments.

Ingredients

• 300g – pork shank
• 300g – beef
• 400g – pink potato
• 100g – bacon in small cubes – optional for even more flavor
• 1 unit – onion
• 100ml – water
• 15g – salt
• 4g – garlic powder
• 3g – allspice
• 4g – white pepper
• 1g type 1 curing salt (6.25% of nitrite and 93.75% of salt) – optional use
• 1g antioxidant based on sodium erythorbate – optional use
• Pork tripe

Method of preparation

Boil the potatoes until they are slightly soft and do not darken during the process. The time will vary depending on the size of the potatoes, but in general between 5 and 8 minutes is enough. Not fully cooked, but slightly soft, they facilitate grinding and reduce the browning of the potato in contact with air. After cooking, drain and plunge into cold water. After shredding, remove the skin and cut into pieces to pass through the grinder or grate.

Cut the meat finely with a knife or use a grinder with a coarse disc (large nozzle holes).

Grind the onion and potato on the fine disc of your grinder. Optionally you can grate it.

Cut the bacon into small cubes or grind it as well, as you prefer.

Mix the potatoes, onion and meat with the rest of the ingredients. Mix well with your hands or in an orbital mixer.

Embed in natural casing with a gauge between 26 and 34, twist into segments or tie according to your preference. To embed, you can use a bagger or a wide funnel.

Cook by covering with water in a large pan. If you want, season the water with a little salt, cloves, pepper, marjoram and spices to taste. Always leave the water below the boiling point (80ºC to 90ºC). Potatoes need time to cook. Let it cook over low heat (without boiling) for about 30 minutes. There is no need to overcook as the sausage will still be finished on the grill/griddle/pan/barbecue to brown the outside.

After cooking, you can finish it to serve immediately or freeze it to consume later. Thaw slowly in the refrigerator or in hot water.

Brown in a frying pan/griddle with olive oil, in the oven at 200ºC on a greased baking tray for about 15 minutes, turning halfway through the time. You can also finish it on the electric grill or barbecue for an additional flavor. The important thing is additional caramelization on the outside.

Slice and serve with strong mustard, salad or vegetables.

References:
https://folklife.si.edu/magazine/forklife-swedish-potatis-korv-potato-sausage
https://en.wikipedia.org/wiki/Potatiskorv