Swedish Potato Sausage with Beef and Pork

A gently simmered sausage with warm allspice

Grind, mix, stuff, and cook the coils without a hard boil

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Swedish potato sausage with beef and pork folds ground pork, ground beef, and potatoes into a softly seasoned filling that is stuffed and cooked in coils. The potatoes lighten the dense meat mixture while still allowing the finished sausage to slice into hearty portions.

The seasoning stays focused: ground allspice gives the sausage its warm aromatic note, while black pepper and salt carry through the whole batch. Prepared natural casings hold the mixture as it cooks slowly in water rather than over fierce direct heat.

Prepare the casing and potato workspace first

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Rinse and soften the natural sausage casings as their package directs. Keep a length of butcher’s twine nearby so each end can be secured before the filling moves. A calm setup matters because prepared casing is easier to handle before the mixture begins warming.

Use a vegetable peeler on the potatoes, then cut them with a chef’s knife on a cutting board into pieces that fit the meat grinder. Grind them through a medium plate and move directly to mixing so the cut surfaces stay pale.

Mix until the filling holds together

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Portion the three seasonings with measuring spoons. Combine them with the meats and potato in a chilled large mixing bowl, then mix thoroughly until the seasoning is even and the filling begins to look cohesive.

Keep the mixture cool and scrape from the bottom as you work. The potatoes should be distributed through the meat rather than sitting in wet pockets. A cohesive filling passes through the stuffer more evenly and gives each cooked slice a consistent texture.

Stuff loosely enough for expansion

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Load the filling into a sausage stuffer and guide it into the casing without packing it rigidly. Leave enough flexibility to bend the sausage into a manageable coil, then tie the open end and any separate links securely.

Work steadily and support the filled casing as it leaves the tube. If a section looks overfilled, stop before it splits and ease the mixture along the casing. The coil should move without sharp kinks before it reaches the cooking pot.

Simmer gently and verify the center

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Lay the sausage in a large heavy-bottomed pot, cover it with cool water, and bring the pot up slowly on the stovetop. Keep the surface at a gentle simmer; a hard boil can stress the filled casing.

Begin checking around 30 minutes with an instant-read thermometer, entering near a tied end when possible. At 160°F, lift the sausage with kitchen tongs and let it drain briefly in a colander before cutting it into serving lengths.

Slice the warm coils into shareable portions

Sixteen servings make this a batch for a broad family table, a holiday meal with several dishes, or a gathering where the sausage is passed in smaller pieces. Arrange the cut lengths on a warm platter and let each person choose one or two according to the rest of the meal. The pale potato-meat interior and gently seasoned aroma are the point, so there is no need to cover the slices with a heavy sauce or an extra garnish. Keep extra pieces warm near the table and return for seconds as plates make their way around. The coiled shape also makes a welcoming centerpiece before cutting, giving everyone a clear view of the careful work that went into one shared batch.

Tell us how the stuffing step went, or ask a question about keeping the casings intact during cooking. Leave a comment.