Prinskorv (Traditional Swedish Sausage)

TYPE : Swedish
Meat
YIELD : 110 links
CALORIES : 44 kcal
PREP TIME : 3 hrs
COOK TIME : 30 mins
TOTAL TIME : 5 hrs 30 mins

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 tbsp 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).

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