Swedish Potato Sausage

Potato Sausage

Having married a man of Scandinavian descent with roots deep in Minnesota (the land of a thousand lakes and lutfisk), I have learned to appreciate and even enjoy certain traditional dishes.

Potato sausage is one of them!

This spicy combination of beef, pork and shredded potatoes is a filling and very economical dish.

Traditionally it is stuffed in sausage casings and boiled in hot water to serve. But if you, like me, don’t have sausage casings sitting around, just make them into patties and fry them.

We like to make a batch before Christmas and freeze the patties to enjoy all winter. Our favorite way to serve them is with waffles and hot applesauce on a cold, snowy winter night.

Swedish Potato Sausage

15 pounds potatoes, peeled
3 pounds onion, peeled
3 pounds boneless pork roast
3 pounds ground beef
1/3 cup flour
5-7 tablespoons salt
4 tablespoons pepper
3 teaspoons allspice
1 1/2 teaspoon nutmeg
1/2 – 3/4 cup milk

In a food grinder using the course disk, alternately grind the potatoes, onions and pork.

Combine with the ground beef, mixing well.

Combine all of the dry ingredients and sprinkle over the the meat and potato mixture. Add milk and mix well.

Stuff the sausages into casings or make into patties and freeze individually. (I like to lay them out on parchment lined cookie sheets in the freezer until they are frozen solid. Then I put them in zip lock bags to store in the freezer.)

This recipe makes about 20 pounds of sausage.  It can halved or cut into thirds, or even doubled or tripled if you have that much patience and potatoes!

Ja, Ja, is goot food.  Mange tak for stopping by.

Ha en god dag. (Have a good day – in Norwegian of course!)

Lefse: A Christmas Tradition

lefsa One Christmas tradition my children love is lefse.

I was first introduced to this Scandinavian treat at my first Christmas with my husband’s family.

I confess that I wasn’t impressed.

My sister-in-law told me later that lefse is best eaten warm, right off the griddle with lots of butter and sprinkled with sugar.

My children all learned to love lefse at an early age and in time I began to experiment with it myself.

My sister-in-law was right! It is incredible right off the griddle with the butter melting and dripping down.

It is now a tradition that I make once a year and serve at our Christmas Eve family meal. I make it ahead and freeze it, then warm it to serve. My husband and children love it that way.

I, however, eat my share the day I bake it – warm and dripping with butter! Now everybody’s happy.

Lefse

3 cups riced potatoes (these are potatoes that are peeled, cooked, and then put through a ricer. This makes sure you have no lumps. If you don’t have a ricer just mash the potatoes well.)

Add 2 tablespoons of melted butter, and 1/2 teaspoon of salt to the warm potatoes and let cool. Add 3/4 cup of flour to the potatoes when you are ready to roll them.

Mix it well.

Make the dough into small 1 inch balls and roll as thin as you can. Don’t worry if it isn’t a pretty circle- your kids won’t mind!

As you get more experienced with lefse you can make them bigger, but smaller is easier to work with in the beginning. They are also easier to cook on a regular griddle. You need a lefse griddle to make the large sizes.

A true Scandinavian would use a lefse rolling pin (as seen in the picture) to put the lovely little grooves in the lefse. But I have used a regular rolling pin and it worked alright- I just wouldn’t serve them to a Swede!

You may need to add more flour to each lump of dough as it is rolled out if it falls apart.

Bake on a very hot, ungreased lefse griddle or a regular pancake griddle. Turn when they have small brown spots on them. Turn only once.

To eat, butter them well, sprinkle with sugar if desired and roll them up.

I will confess here that I have in the past (alright- almost every year) used left-over mashed potatoes to make my lefse. I even add the extra butter and they have always turned out quite yummy! (Just don’t my mother-in-law or sister-in-law!)