Been eating Swedish sausage my whole life! Unfortunately I never did learn my great grandparents recipe. I learn the potato dumplings and lefse. Trying to bring back the tradition since my brother is a butcher and I'm a farmer! We are by Alexandria, Minnesota.
Hello from Ottertail Minnesota. Thank you for this video! You are exactly right when you talk about seasoning, 3rd generation Norwegian and we are finally using more than salt and pepper in this household. I remember the first time I had Lutefisk as a kid, never again! No amount of butter makes it taste good for me....I'm to used to walleyes and sunnies.
Í`m Norwegian, and as a child I found Lutefisk was discussing. Later in life I found, with the right accessories (bacon, green peas purè, white saus and a small (may be two) glass of Aquavit) it is wonderful, but, however, only once or twice before Christmas. :-)
Thanks for the video, I used to work in a butcher shop when I was young and we made Korv by the dozens of pounds. Brings back so many memories. I think I’ll make your recipe this Christmas!
I just found out today that there is something called Swedish sausage! My husband is half Italian and half swedish. I watched another video you did about sausage and had to make some Italian with my husband telling me his dad's recipe. He mentioned potato sausage today, so I figured I'd see if you had video. Your never disappoint! That so much for teaching this old girl new tricks lol....and my husband thanks you too, from the bottom of his stomach :)
Thanks Susan. It is a Christmas tradition in our family. Swedish and Italian foods are almost polar opposites--bland, unseasoned, and pale, vs highly seasoned and flavorful. We like them both! Good luck!.
Thank you dearly Sir. Not many Swedes understand the glory of potato sausages any more. You do; imagine, my having to refer to the States to revive the feeling of this delicacy. Here you have to come from Varmland, like I do - and perhaps, in addition, be of my respectable age - to understand this. Your family Sir, might you have Varmlandish roots - like Karlstad, Arvika, Hagfors etc? We've got kin in Minnesota.
Thank you for your kind words. I have relatives still in Katrineholm an Vingaker, which is where my Grandfather's family farm was located. My sister has visited there 2 or 3 times, but I have yet to have the opportunity to visit.
@@backwoodbasics9383 ??? Now listen: I've got a small nice red cottage in Vingaker! Small world innit. I wish all the best to you and your family! And a Happy Christmas when that time comes! Hakan Nilsson
@@PedersonPantry Thanks for reply David, yeah Karlstad N Minnesota close to Winnipeg - I see it now as I check. Karlstad is really a centre here, a hub if you will - with our references :))) The "capital" of Varmland; They might have forgotten about the potato sausages though, but I have not.
My entire family is from Varmland! All my grandparents immigrated to US when they were young. So, I grew up eating potato sausage - all my great aunts made it from scratch. We have it for Christmas eve dinner every year - but after my mom passed away, I have just bought it - there is a great deli here in Portland. BUT, I am going to make it this year - so excited. My daughter is very interested in keeping the traditions going.
No tater sausage down here in Tn! We miss it, thanks for keeping this video up. Something special for my hibbing born husband..😍..next I'm watching your pasties video! We now homestead down here, keeping our home grown meat closer to our home. My grand girls just went up to Mn. To 8" of snow..they're the happy ones, they miss snow..😍 Thank you Mr. Much appreciated!
Glad to hear it. My wife and I drove through Hibbing during the snowstorm. Quite an adventure. We just bought some local pork, and hope to make Swedish sausage next week, to accompany the lutefisk.
When your hands are covered in sausage, like that, do the Frankenstein growl find at the foam and growl. If they act confused act like you’re going to touch them and point out what you need again.😂😂😂
Ok on the lutefisk and my family has down this for 10 Xmas holiday. Covered Glass dish. Cook 2 min on high. Then 1 min on high until flaky. 1 lb usually 6 min. I know I know but it is so easy and less likely to go crazy and won’t stink up the house. Come Christmas I eat allot of the stuff. Just sayin, thanks for the video.
Thanks for the idea! I am not brave enough to go the microwave route, but my mother did it in her later years. There is such a fine line between perfectly done and fish jello. I need my trusty probe thermometer to get it right. Regardless of the method, I'm glad to hear you're carrying on a tradition.
@@backwoodbasics9383 that completely makes sense. Love your videos on Swedish Potato sausage here. Going to get the family together and try some recipes and yours here in a week or so. Thanks for posting it.
When I make potatoe sausage I mix chunks of meat with the spices, next meat and potatoes are mixed along with some milk. I do not pre cook cook, everything is ground at once thru a course grinding plate. I stuff sausage in hog casings twisted in 5" links. The fresh sausage is frozen as soon as possible. My spices were purchased from the sausage maker Buffalo New York they supply the recepie. The natural hog casings always are rubbery when boiled, same casings used for Italian sausage are fine, not sure why ? I might try some Callogen casings, on next batch of potatoe sausage. Also I use golden potatoes, better flavor.
Interesting, using milk. I use powdered milk as a binder in some cured sausages. I find hog casings to be tough unless they are browned, either on the grill, or in a pan. I might have to give the golden potato idea a try. Thanks for the ideas Dan.
Thx for the vid... I'm making up a 50# batch of venison potato sausage this weekend. Wild whitetail meat and potatoes from my garden... screw that industrial food system HAHAH
Greetings David. Between Baudette and Warrroad, right? We drove through there the summer before last, while staying at Zippel Bay Campground. Getting to be that time of year again.
I feel like an outcast! I am in a Swedish family and everybody looooves potato sausage, but for whatever reason, I have not developed the taste for it! Maybe I should try make my own
Give it a try David. Our kids (now adults) grew up on it, and it's their favorite sausage. It is also good as a patty, if you don't care to stuff it. It makes a great breakfast sausage.
@@backwoodbasics9383 how do you cook it? My family just boils it in water, and that gives it a nasty slimy texture I think I don’t like. If I could grill or fry it, I may like it
Fried in butter is our method. If they are stuffed, I usually pre-cook them in a hot water bath to 155 degrees. Then cool, and refrigerate them (or freeze). Then just brown them in butter in a pan.
@@backwoodbasics9383 funny, I don’t remember this conversation from 2 years ago, but I have some Swedish potato sausage I made with some venison from 2020. I must have made it after watching and making this post. I love it fried with some butter!!!
I made a batch thinking it was going to be meh....and I was so wrong. One of my favourite sausages now.
Been eating Swedish sausage my whole life! Unfortunately I never did learn my great grandparents recipe. I learn the potato dumplings and lefse. Trying to bring back the tradition since my brother is a butcher and I'm a farmer! We are by Alexandria, Minnesota.
Hello from Rochester mn. My Swede dad made this at Christmas, I'm going to try for the first time. Thanks for the video
Good luck Dave. It's good to keep those traditions going.
Hello from Ottertail Minnesota. Thank you for this video! You are exactly right when you talk about seasoning, 3rd generation Norwegian and we are finally using more than salt and pepper in this household. I remember the first time I had Lutefisk as a kid, never again! No amount of butter makes it taste good for me....I'm to used to walleyes and sunnies.
Í`m Norwegian, and as a child I found Lutefisk was discussing. Later in life I found, with the right accessories (bacon, green peas purè, white saus and a small (may be two) glass of Aquavit) it is wonderful, but, however, only once or twice before Christmas. :-)
Wonderful video but I couldn't find a video on pasties?? And - have you ever stuffed as the output of the grinder in lieu of a stuffing press?
Thanks for the video, I used to work in a butcher shop when I was young and we made Korv by the dozens of pounds. Brings back so many memories. I think I’ll make your recipe this Christmas!
I just found out today that there is something called Swedish sausage! My husband is half Italian and half swedish. I watched another video you did about sausage and had to make some Italian with my husband telling me his dad's recipe. He mentioned potato sausage today, so I figured I'd see if you had video. Your never disappoint! That so much for teaching this old girl new tricks lol....and my husband thanks you too, from the bottom of his stomach :)
Thanks Susan. It is a Christmas tradition in our family. Swedish and Italian foods are almost polar opposites--bland, unseasoned, and pale, vs highly seasoned and flavorful. We like them both! Good luck!.
Thank you dearly Sir. Not many Swedes understand the glory of potato sausages any more. You do; imagine, my having to refer to the States to revive the feeling of this delicacy. Here you have to come from Varmland, like I do - and perhaps, in addition, be of my respectable age - to understand this. Your family Sir, might you have Varmlandish roots - like Karlstad, Arvika, Hagfors etc? We've got kin in Minnesota.
Thank you for your kind words. I have relatives still in Katrineholm an Vingaker, which is where my Grandfather's family farm was located. My sister has visited there 2 or 3 times, but I have yet to have the opportunity to visit.
@@backwoodbasics9383 ??? Now listen: I've got a small nice red cottage in Vingaker! Small world innit. I wish all the best to you and your family! And a Happy Christmas when that time comes! Hakan Nilsson
I live 60 miles from a Karlstad in Minnesota!
@@PedersonPantry Thanks for reply David, yeah Karlstad N Minnesota close to Winnipeg - I see it now as I check. Karlstad is really a centre here, a hub if you will - with our references :))) The "capital" of Varmland; They might have forgotten about the potato sausages though, but I have not.
My entire family is from Varmland! All my grandparents immigrated to US when they were young. So, I grew up eating potato sausage - all my great aunts made it from scratch. We have it for Christmas eve dinner every year - but after my mom passed away, I have just bought it - there is a great deli here in Portland. BUT, I am going to make it this year - so excited. My daughter is very interested in keeping the traditions going.
excellent !! Thank You !!! 2 thumbs up !!
Thank you! Sailboat project has me kind of single-minded right now. Hope to get back to other projects soon.
No tater sausage down here in Tn! We miss it, thanks for keeping this video up. Something special for my hibbing born husband..😍..next I'm watching your pasties video! We now homestead down here, keeping our home grown meat closer to our home. My grand girls just went up to Mn. To 8" of snow..they're the happy ones, they miss snow..😍
Thank you Mr. Much appreciated!
Glad to hear it. My wife and I drove through Hibbing during the snowstorm. Quite an adventure. We just bought some local pork, and hope to make Swedish sausage next week, to accompany the lutefisk.
So that is why my grandmothers lutefisk was jello. Ugghh childhood memories. But I may try making my own sausage this year. COVID and all.
Yes! Give it a try. You might even give lutefisk another shot. That tradition needs all the support it can get. Baked is the way to go.
When your hands are covered in sausage, like that, do the Frankenstein growl find at the foam and growl. If they act confused act like you’re going to touch them and point out what you need again.😂😂😂
Ok on the lutefisk and my family has down this for 10 Xmas holiday. Covered Glass dish. Cook 2 min on high. Then 1 min on high until flaky. 1 lb usually 6 min. I know I know but it is so easy and less likely to go crazy and won’t stink up the house. Come Christmas I eat allot of the stuff. Just sayin, thanks for the video.
Thanks for the idea! I am not brave enough to go the microwave route, but my mother did it in her later years. There is such a fine line between perfectly done and fish jello. I need my trusty probe thermometer to get it right. Regardless of the method, I'm glad to hear you're carrying on a tradition.
@@backwoodbasics9383 that completely makes sense. Love your videos on Swedish Potato sausage here. Going to get the family together and try some recipes and yours here in a week or so. Thanks for posting it.
6:00 I am listening intently as it is Norsk Hostfest season and it has been cancelled for the second year in a row
When I make potatoe sausage I mix chunks of meat with the spices, next meat and potatoes are mixed along with some milk. I do not pre cook cook, everything is ground at once thru a course grinding plate. I stuff sausage in hog casings twisted in 5" links. The fresh sausage is frozen as soon as possible. My spices were purchased from the sausage maker Buffalo New York they supply the recepie. The natural hog casings always are rubbery when boiled, same casings used for Italian sausage are fine, not sure why ? I might try some Callogen casings, on next batch of potatoe sausage. Also I use golden potatoes, better flavor.
Interesting, using milk. I use powdered milk as a binder in some cured sausages. I find hog casings to be tough unless they are browned, either on the grill, or in a pan. I might have to give the golden potato idea a try. Thanks for the ideas Dan.
Thx for the vid... I'm making up a 50# batch of venison potato sausage this weekend. Wild whitetail meat and potatoes from my garden... screw that industrial food system HAHAH
Good for you! I just put 40# of venison burger in the freezer, and we're getting 20# of local pastured ground pork this weekend.
I would think red potatoes from red river valley are the best for this :-) that’s what we grew up with I imagine
Hello from the Swedish stronghold of Roosevelt MN
Greetings David. Between Baudette and Warrroad, right? We drove through there the summer before last, while staying at Zippel Bay Campground. Getting to be that time of year again.
@@backwoodbasics9383 I’m about 10 miles from zippel bay park!
I feel like an outcast! I am in a Swedish family and everybody looooves potato sausage, but for whatever reason, I have not developed the taste for it! Maybe I should try make my own
Give it a try David. Our kids (now adults) grew up on it, and it's their favorite sausage. It is also good as a patty, if you don't care to stuff it. It makes a great breakfast sausage.
@@backwoodbasics9383 how do you cook it? My family just boils it in water, and that gives it a nasty slimy texture I think I don’t like. If I could grill or fry it, I may like it
Fried in butter is our method. If they are stuffed, I usually pre-cook them in a hot water bath to 155 degrees. Then cool, and refrigerate them (or freeze). Then just brown them in butter in a pan.
@@backwoodbasics9383 funny, I don’t remember this conversation from 2 years ago, but I have some Swedish potato sausage I made with some venison from 2020. I must have made it after watching and making this post. I love it fried with some butter!!!
I add some mustard seed to mine.
Mustard seed goes into our summer sausage, but not our fresh sausages. Adding whatever suits your tastes is part of the fun of cooking.