*  Exported from  MasterCook  *
 
                     Swedish Christmas Sausage  (Korv)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sausage                          Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    yards hog casings
                         salt
                         water
    2      C.            mashed potatoes (not seasoned)
    3      Medium        onions -- finely chopped
    3      Lb.           lean beef and 3 lb. lean
                         pork -- ground together
    2      Tsp.          ground allspice
    3      Tbsp.         salt
    1      Tbsp.         ground pepper (seasoned pepper is good)
    1      Pinch         bay leaves -- chopped
    1      Pinch         oregano
    1      Pinch         powdered cloves
    2 1/2  C.            beef or pork stock or
    2 1/2  C.            scalded milk
                         cooled
                         Crisco
      1/2  C.            water
 
 Items Needed Before Beginning:
 kitchen grinder with spout or
 sausage machine
 scissors
 heavy thread or light twine
 
 Get hog casings from your butcher. You may need to
 order them ahead of time. Pick up casings the day before you
 make the sausage and soak them overnight in a mild salt brine
 in your refrigerator. Rinse with cold water before using.
 Make mashed potatoes (packaged are fine). Chop onions finely
 and saute in a little Crisco. Do not let brown. Cool. Mix
 very thoroughly meat, mashed potatoes, onions, allspice, salt,
 pepper, bay leaves, oregano, powdered cloves and stock.
 Put a little vegetable oil on spout of grinder or
 sausage machine. Fry a pinch of mixture in Crisco to test the
 flavor. Add more seasonings if you need them. Flavor of
 allspice is important but should be subtle. Mixture should be
 light. Add more stock if needed.
 Rinse casings in cold water and cut into 16-inch pieces
 (approximately). Tie one end of each section. Fill grinder or
 sausage machine with meat mixture. Ease end of casing (about 2
 inches) onto spout. Turn handle slowly. Stop turning 1 1/2
 inches from end of casing. Don't pack sausage casing too
 tightly. Remove from spout and tie second end. Put in Baggies
 and freeze or refrigerate in a mild salt brine with Saltpeter,
 not more than 4 or 5 days.
 To cook, defrost and set oven at 250 degrees. In an open
 shallow pan, put 2 tablespoons of Crisco and 1/2 cup water (or
 just 1/2 cup water). Place sausages in pan and cook for 45
 minutes. Turn once to brown evenly. At the end of 45 minutes,
 if not completely browned, turn heat to 350 degrees,
 but watch sausages so as not to burn them.
 For dinner, cut in 1 1/2-inch pieces. Serve warm. A
 side dish of cranberries goes well. They are great as one dish
 for a buffet. For hors d'oeuvres, cut in 1/2-inch pieces and
 serve warm, using cocktail picks.
 
 Variations:
 You may use all pork with the mashed potatoes.
 You may use 4 pounds of ground beef and 2 pounds of
 pork, ground together. Instead of mashed potatoes, take 2 cups
 of barley and stir in hot water. Cook as you would a hot
 cereal until tender (about 30 minutes). Let cool before adding
 to meat.
 These sausages are delicious and ready for company.
 Note: My husband, our children, Grandmother Jones, who
 started it all, and I have fun early in December preparing
 these for the holidays.
 
 
 
 
 
 
 
 
                    - - - - - - - - - - - - - - - - - -