Potatis Korv (swedish Potato Sausage) Recipe
Yield: 5 PoundsRecipe by luhu.jp
Ingredients:
4: Feet medium hog casings,
1 lbs: Very lean beef, cubed
1/2 lbs: Lean pork butt, cubed
1/2 lbs: Pork fat, cubed
5 large: Potatoes,
1 large: Onion, coarsley chopped
1/2 tsp: White pepper,
1/2 tsp: Black pepper,
2 tsp: Salt, or to taste
1/4 tsp: Allspice,
1/4 tsp: Ground nutmeg,
1 centiliter: Garlic, finely minced
1/4 tsp: Ground mace,
Chicken broth,
Directions:
Prepare casings. Grind meat and fat separately and refrigerate unti lready
to do step five. Peel and boil the potatoes in lightly salted water for 10
minutes. They should be very firm in the center. Allow to cool before
procedding to next step. Cube the potatoes and mix with onion. Put through
the fine disk of the grinder. Add the ground meats to the potatoes and
onion. Add all remaining ingredients and mix well. The mixture will be
quite sticky. Stuff and twist off into 12" lengths. With cotton butchers
twine, tie two separate knots between each link and one knot at each end.
Separate the links by cutting between the two knots between each pair of
links. Bring the ends of each link together and tie to form rings. Boil in
well seasoned chicken broth for 45 minutes. Eat warm or refrigerated and
served cool.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw 12-94.
Source from luhu.jp
to do step five. Peel and boil the potatoes in lightly salted water for 10
minutes. They should be very firm in the center. Allow to cool before
procedding to next step. Cube the potatoes and mix with onion. Put through
the fine disk of the grinder. Add the ground meats to the potatoes and
onion. Add all remaining ingredients and mix well. The mixture will be
quite sticky. Stuff and twist off into 12" lengths. With cotton butchers
twine, tie two separate knots between each link and one knot at each end.
Separate the links by cutting between the two knots between each pair of
links. Bring the ends of each link together and tie to form rings. Boil in
well seasoned chicken broth for 45 minutes. Eat warm or refrigerated and
served cool.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw 12-94.
Source from luhu.jp
Tags
Makemeat