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Swedish potato sausage coils with sliced beef, pork, and potato filling on a simple family table

Swedish Potato Sausage with Beef and Pork

This Swedish potato sausage with beef and pork combines grated potatoes, allspice, and pepper in natural casings for a gently simmered main dish.
Course Main Course
Cuisine Swedish
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 16 servings
Calories 268

Equipment

  • 1 set Measuring Spoons for allspice, pepper, and salt
  • 1 Vegetable Peeler for peeling the potatoes
  • 1 Chef's Knife for cutting potatoes and portioning cooked sausage
  • 1 Cutting Board for potato preparation and cooked sausage
  • 1 Meat Grinder with a medium plate for the potatoes
  • 1 chilled bowl Large Mixing Bowl for mixing the filling
  • 1 Sausage Stuffer for filling the casings
  • as needed Butcher's Twine for tying the casings
  • 1 Large Heavy-Bottomed Pot for gently simmering the sausage
  • 1 Stovetop for cooking the sausage
  • 1 Instant-Read Thermometer for confirming a 160°F center
  • 1 Kitchen Tongs for lifting the cooked sausage
  • 1 Colander for briefly draining the sausage

Ingredients

Potato Sausage

  • 1 pound ground pork
  • 2 pounds ground beef
  • 4 large potatoes peeled and finely grated or ground
  • 1 teaspoon ground allspice
  • 1 teaspoon black pepper
  • 1 tablespoon salt
  • natural sausage casings prepared according to package directions; as needed

Instructions

Prepare and Stuff

  • Rinse and prepare the natural sausage casings according to their package directions. Keep them pliable in clean water, then tie one end with butcher’s twine before stuffing.
    natural sausage casings
  • Peel the potatoes, cut them into grinder-sized pieces, and grind them through a medium plate. Work promptly so they do not darken.
    4 large potatoes
  • In a large chilled mixing bowl, combine the ground pork, ground beef, ground potatoes, allspice, black pepper, and salt. Mix thoroughly until the seasoning is even and the mixture holds together.
    1 pound ground pork, 2 pounds ground beef, 1 teaspoon ground allspice, 1 teaspoon black pepper, 1 tablespoon salt
  • Feed the mixture into the prepared casings with a sausage stuffer, leaving room for expansion. Form manageable coils or links and tie the open ends securely with butcher’s twine.

Cook

  • Place the sausages in a large heavy-bottomed pot and cover them with cool water. Heat gradually until the water reaches a very gentle simmer; do not let it boil hard.
  • Cook gently, beginning to check around 30 minutes. Insert an instant-read thermometer carefully near a tied end and continue until the center reaches 160°F.
  • Lift the sausages with kitchen tongs, let them drain briefly, and cut them into serving lengths on a clean cutting board before serving hot.

Notes

Stuff the casings with room for expansion and keep the cooking water at a gentle simmer rather than a hard boil. Cook to 160°F in the center.

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 16g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 495mg | Fiber: 2g | Sugar: 1g