Prinskorv (Traditional Swedish Sausage)

Name: Prinskorv (Traditional Swedish Sausage)
Prep time: 180 min
Cook time: 30 min
Total time: 330 min
Ingredients: dried or brined natural sheep casings; 2 lb (1 kg) pork butt / shoulder or ground pork; 1 lb (0.5 kg) chuck meat or ground beef; 1 lb (0.5 kg) bacon; 1 cup (2.5 dl) dry milk powder; 1/3 cup (0.75 dl) potato or corn starch; 2 tbsp sugar; 1 tsp curing salt / salpeter ((optional)); 1 tbsp onion powder; 2 tsp salt; 1 tsp dried ginger; 1/2 tsp ground white pepper ((black pepper works, too)); 1/2 tsp ground nutmeg; 3 1/3 cups (8 dl) cold water

TYPE : Swedish

Meat

YIELD : 110 links

CALORIES : 44 kcal

PREP TIME : 3

COOK TIME : 30

TOTAL TIME : 5 30

INGREDIENTS :

dried or brined natural sheep casings
2 lb (1 kg) pork butt / shoulder or ground pork
1 lb (0.5 kg) chuck meat or ground beef
1 lb (0.5 kg) bacon
1 cup (2.5 dl) dry milk powder
1/3 cup (0.75 dl) potato or corn starch
2 tbsp sugar
1 tsp curing salt / salpeter (optional)
1 tbsp onion powder
2 tsp salt
1 tsp dried ginger
1/2 tsp ground white pepper (black pepper works, too)
1/2 tsp ground nutmeg
3 1/3 cups (8 dl) cold water

INSTRUCTIONS :

Preparations

Soak the sheep casings in water and replace the water a few times before using.
Clean your equipment thoroughly and place in the freezer to chill.

Grinding the meat (optional)

Cut the meat in manageable pieces and freeze for at least an hour (frozen meat is much easier to grind).
Grind all the meat using the 6 mm plate, then place it in the freezer again.
Grind the meat again using the 3 mm plate.

Mixing

Chop the bacon finely if not using a meat grinder, then mix everything in a large bowl.
Fry a small amount in a pan to check the flavor.
When satisfied with the seasoning, refrigerate until ready to stuff.

Stuffing

Lightly oil the stuffing tube, then thread a casing onto it.
Add sausage meat and begin to fill the tube. When the meat reaches the nozzle of the tube, stop and tie a not at the end of the casing (this is to limit air at beginning).
Continue to add meat and fill the casing carefully. It should be evenly shaped and firm, but not too tight to allow for twisting later.
When you reach the end of the casing, tie it off and continue to fill another casing until you run out of sausage meat.

Creating links

Prick the filled casings all over, to release any air bubbles and reduce the risk of it bursting during twisting.
Create the first link by twisting the casing a few turns about 2 1/2 inch (6.5 cm) from the end.
Use the first link to measure the size of the second link, twist to pinch it off, then use the knot at the end to tie the two links together.
The first two links are then used to measure a third link, that after twisting is placed between the first two to create a stable triplet.
Continue to pinch off another link and use this to measure out a second, twist the two together then use them to measure out a third, that is twisted and placed between the previous two.
Repeat until you reach the end of the filled casing.

Poaching

Poach the links (do not boil) in simmering water seasoned with salt, a few white pepper corns and a bay leaf until the inner temperature reaches 162°F (72°C).
Chill with ice cold water then freeze immediately, or refrigerate for up to two days.

Cooking

Separate the links and cut the ends for a flared out look (optional).
Sauté in a frying pan until nicely browned.

NOTES :

After using the meat grinder attachment on our stand mixer for stuffing, I highly recommend getting a tool specifically designed for sausage stuffing. Using the grinder was slow and very cumbersome (albeit possible).