Easy Swedish Sausage Recipe

Making homemade sausage can be easy. Try this Swedish sausage recipe to see how simple it can be.
By Karen Keb
Capper’s Farmer Holiday Special, Winter 2012
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Serve a mustard dip with this easy Swedish sausage recipe.
Photo By Karen Keb


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Easy Swedish Sausage Recipe

1 pound ground beef
1 pound ground pork
3 or 4 boiled and mashed cold potatoes
3 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
7 fluid ounces milk
1 tablespoon potato flour

Mix ground meat with mashed potatoes. Stir in remaining ingredients to make a nice dough. Let stand in the refrigerator 30 minutes. Make sausages 1 1/2 to 2 inches in diameter and not longer than the diameter of the pot to be used to boil the sausages.

Wrap a piece of cling-wrap plastic two or three times around the meat. Make certain there is enough cling wrap at the ends. Tie a string around the ends and edges of the sausages. Put the sausages in boiling water and simmer 12 to 15 minutes. Don’t boil.

To serve warm, cut the cling wrappers on each end and press out the sausages. To serve cool, refrigerate in the plastic wrap. Remove wrap and cut into slices. Cooled sausages can be reheated if desired.

Note: Uncooked sausages can be frozen, but not longer than 2 months. Cooked sausage or leftovers should not be frozen; keep in the refrigerator and reheat to serve.








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