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Potatis Korv för Sankta Lucia och Julafton

Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Curing of Meats, Charcuterie and Smokehouse Specialties
Forum Discription: From basic sausages and smoked bacon to specialised meat products such as cured hams or other charcuterie, this is the place to discus it!
Printed Date: 30 March 2020 at 16:45

Topic: Potatis Korv för Sankta Lucia och Julafton
Posted By: TasunkaWitko
Subject: Potatis Korv för Sankta Lucia och Julafton
Date Posted: 13 December 2012 at 15:18

Potatis Korv för Sankta Lucia och Julafton
Swedish Potato Sausage for Saint Lucia and Christmas Eve

Ever since Dave posted" rel="nofollow - his rendition of potatis korv :" rel="nofollow -

I've really been wanting to try this unique, potato-based Swedish sausage. For one thing, it just plain looks good; it's got a flavour profile that I like, and his preparation photos really appealed to me. Also, I am partially of Swedish descent; my great-grandfather, who was German, married a Swedish girl, and Scandinavian traditions are in my blood.

My wife was raised Catholic; I was raised Lutheran. Anyone who knows much about those two religions is aware that the differences are indeed few; however, in some corners of both sides of the family, you would have thought that we're all going to be separated by barbed wire in the afterlife because of this union.

One of the few Saints that both religions venerate in common is Saint Lucia of Siracusa; according to Wikipedia:

Quote Saint Lucia (Lucy) was a wealthy young Christian martyr who is venerated as a saint by Roman Catholic, Anglican, Lutheran, and Orthodox Christians. Her feast day in the West is 13 December; with a name derived from lux, lucis "light", she is the patron saint of those who are blind. Saint Lucy is one of the very few saints celebrated by members of the Lutheran Church among the Scandinavian peoples, who take part in Saint Lucy's Day celebrations that retain many elements of Germanic paganism. Saint Lucy is one of seven women, aside from the Blessed Virgin Mary, commemorated by name in the Canon of the Mass....

[Lucia] was a Christian [who] consecrated her virginity to God, refused to marry a pagan, and had her dowry distributed to the poor. Her would-be husband denounced her as a Christian to the governor of Syracuse, Sicily. Miraculously unable to move her or burn her, the guards took out her eyes with a fork. In another version, Lucy's would-be husband admired her eyes, so she tore them out and gave them to him, saying, "Now let me live to God."
The oldest record of her story comes from the fifth-century accounts of saints' lives. In medieval accounts, Saint Lucy's eyes are gouged out prior to her execution. In art, her eyes sometimes appear on a tray that she is holding.

A more-detailed account of her legend can be found in the" rel="nofollow - Patron Saints' Index .

Her feast day is a big deal in Scandinavia; according to another Wiki article:

Quote In Sweden, Estonia, Denmark, Norway, and Finland, Lucy (called Lucia) is a ceremony where a girl is elected to portray Lucia. Wearing a white gown with a red sash and a crown of candles on her head, she walks at the head of a procession of women, each holding a candle. The candles symbolize the fire that refused to take St. Lucia's life when she was sentenced to be burned. The women sing a Lucia song while entering the room, to the melody of the traditional Neapolitan song Santa Lucia; the Italian lyrics describe the view from Santa Lucia in Naples, the various Scandinavian lyrics are fashioned for the occasion, describing the light with which Lucia overcomes the darkness. Each Scandinavian country has lyrics in their native tongues. After finishing this song, the procession sings Christmas carols or more songs about Lucia.

Although St. Lucia's Day is not an official holiday in Sweden, it is a popular occasion in Sweden....The Swedish lyrics to the Neapolitan song Santa Lucia have traditionally been either Natten går tunga fjät (The Night walks with heavy steps) or Santa Lucia, ljusklara hägring (Saint Lucy, bright mirage). There is also a modern version with simpler lyrics for children: Ute är mörkt och kallt (Outside it's dark and cold).

None of this really has much to do with Swedish potato sausage (known as potatis korv among descendents of Swedish immigrants here in the US and more commonly as värmlandskorv in Sweden), which is a tradition of Christmastime; but since the timing was right, I decided to make this sausage and serve it for both occasions. I followed Dave's lead as close as I could; the only difference is that I did not add any curing agent, since I wasn't going to be smoking the sausage and it is traditionally made, cooked and served as a fresh sausage. Here's how the making of the sausage went down:

The ingredients are simple, and so is the preparation. For the sake of convenience, here is the recipe for Dave's adaptation, sans curing agent:

Quote Swedish Potato Sausage

1025 grams pork shoulder (2.25 lb)
681 grams boneless beef chuck (1.5 lb)
681 grams peeled raw potatoes (1.5 lb)
454 grams raw white onions (1 lb)
85 grams dry milk powder (one packet)
30 grams salt (4 tsp)
10 grams sugar (2 tsp)
3 grams ground allspice (1.5 tsp)
8 grams black pepper (1 Tbsp)
123 grams ice water (.5 cup)

1. Grind the meat, onions and potatoes through a 1/8" plate.

2. Place in mixer and mix for three minutes, or until well incorporated.

3. Add remaining ingredients and mix in thoroughly.

4. Stuff into 38mm hog casings and tie off into 12" rings.

5. Poach sausage in 180°F water 1 hour, or until internal temp of 160°F is reached.

6. Remove to cool, refrigerate or freeze until use.

7. To eat, brown gently in butter to heat through and color the casing.

Where the meat is concerned, I had 2 pounds of pork; since the total meat in the recipe is 3.75 pounds, I made up the difference in ground chuck. Because of this, my pork-to-beef ratios are slightly different than Daves; however, this is of absolutely no consequence, since every recipe I found during my research used a slightly-different ratio, with most hovering around 50/50.

On to important things, here are the rest of the ingredients:

Potatoes, dark brown sugar, allspice, dried milk, ground black pepper, kosher salt and onions.

Before going too far, I put 3 lengths of hog casing into some warm water, so that they could soften up and be ready when the time came to stuff them:

For this amount of sausage, it turns out that I only ended up using about 1.5 lengths, but that's no big deal; the leftover casings were simply re-salted and put back in the refrigerator with the rest, to wait until they are needed.

Next, I measured my ingredients according to Dave's formula:

It should be noted that you can use teaspoon/tablespoon measurements, but you get the most accurate measurements by weighing them, especially when it comes to the salt, since different varieties of salt have different densities.

After that, I chopped some onion, carefully weighed out the amount that I needed and ran them through my #10 Porkert grinder's 1/8-inch plate:

Yes, the grinder is a little blurry - don't judge me! LOL ~ my youngest son was helping me make this, and we had a great time. Besides, the interesting thing, to me, is that the part showing the onions is in focus, and it creates a nice effect.

I repeated the above steps for the potatoes, keeping them in cold water from the moment I peeled them right up until the moment I ground them, in order to keep them from turning grey:

After that, my son mixed the minced onions and potatoes with the ground meats:

Once they were thoroughly blended, I added the spices:

Clockwise from the top: pepper, brown sugar, allspice and kosher salt.

Normally, I would have made a slurry with the liquid, but forgot to do that until it was too late; no worries, I simply exercised due diligence when I mixed everything together!

After mixing the spices into the meat for a couple of minutes, I sprinkled the dry milk on top and added the water, as called for in the recipe:

The milk serves as a binder, and also because many Scandinavian meat-and-potato combinations call for milk or cream in the mixture.

I debated with myself as to whether or not to add the water; due to the minced potatoes and onions, there was a lot of liquid already in the mix. In the end, I decided to go ahead and add the water. This did create a very "wet" sausage mixture, which would have been a problem if I hadn't been stuffing the sausage into casings. Next time, I will try it without adding the water, and see how it turned out. One thing is for sure, the water did help to make a very well-blended sausage, which is important.

After mixing everything thoroughly, I technically had sausage, and could have packaged it "in bulk" and used it either crumbled or in patty form. One other option was also quite obvious: I could have rolled them into Swedish meatballs, since the flavour profile was basically the same almost to the letter. The only real difference is that liquid milk or cream would be used (the added water made up for this lack, reconstituting the dried milk) and an egg or two would be added to the mix, in order to help bind the meatballs together.

Anyway, I was making sausage in links today, so I covered the sausage mixture, and then put it in the freezer to chill while I experienced the intricacies of rinsing sausage casings and putting them on a sausage stuffer for the first time in my life:

It really wasn't too difficult, but a person does want to exercise due caution so as not to tear or perforate the casing.

When the time came to stuff, I retrieved my chilled sausage:

This colour is quite normal! Keep in mind that this is a fresh, non-cured sausage that will be cooked, so it is going to look like raw meat, the colour was also affected by the fact that the minced potatoes were darkening as well.

Stuffing the casings was ridiculously easy, and I had no troubles with this; I simply loaded the sausage into the hopper of my Porkert and ran it through the grinder and stuffing attachment into the casing:

Nothing could have been easier, and once again, I mentally kicked myself for being intimidated by the idea of trying another project that was seemingly complicated but actually very easy; wasting years - literally! - that I could have spent enjoying all kinds of sausage. I will say to you once again, dear reader: quit putting things off! If you are interested in making sausage, don't wait until "the time is right" or you have all of your "ducks" lined up in a row, or until the moon is full on a night when the planets are properly aligned. Just do it! You don't need anything complicated; any 10$ grinder at a garage sale will work just fine to get your started!

Anyway, back to the project, I was a little surprised at how large the sausages were in diametre, and was concerned that I might have overstuffed them; however, I soon realised that this was simply the size of the natural hog casings, and my fears were later laid to rest when I cooked a small test link.

I twisted links and tied ends of casings where appropriate, and ended up with 15 links in total:

If I would have been thinking, I would have followed Dave's lead and made larger, ring-style sausages, but these were perfectly fine; I had enough sausages for two meals, plus three left over to give to my dad, who is the reason that I have Swedish blood.

As mentioned above, I prepared a small "test link:"

First, I poached it in a small pan for a while; then, when the water eventually boiled off, I added a little butter in order to fry it.

When it was finished:

I cut it open to see what I had:

Looks pretty good! Very well-blended (save for a little errant piece of onion there on the bottom) and with a colour that looked the same as other versions I had seen in my research. It sliced easily:

And tasted great, reminiscent of Swedish meatballs, just as advertised. I was impressed with my efforts, and was glad to find that my first attempt was a success.

As stated above, I ended up with 2 packages, each of 6 sausages (6 people in our family):

And three "extras" for my dad:

For some reason, I had a heck of a time sealing that last package, but it eventually came around; however, I might have "compressed" the sausages more than I wanted to, and Dad might discover that his sausages are a little on the flat side - oh well, it all tastes the same!

I'll be preparing one package tonight, in honour of Saint Lucia; the other one will be prepared on Christmas Eve, either as a meal at home, or possibly as some sort of "party food" at my parents' place if we go out there. More details on these preparations to follow.

To sum it up, my first experience with a sausage that involved using the grinder to stuff into natural casings turned out pretty well; as a bonus, I get to pay some homage to my heritage while enjoying what I expect to be a great meal - sounds like a win/win situation! Many thanks to fellow Swede Dave (Hoser) for the recipe and guidance ~ I couldn't have done it without you!

Thanks for looking, and if anyone wants to try this, please make sure you do so - if you have any questions, just ask.


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Posted By: Margi Cintrano
Date Posted: 13 December 2012 at 15:46
Tas. Truly enjoyed the absolutely wonderful historical, photos & culinary side of your feature. Happy Santa Lucia. Margi

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: Hoser
Date Posted: 14 December 2012 at 02:36
Out-friggin-standing Ron!Clap

Great job with the grinding and stuffing...I know it isn't nearly as easy as you made it seem using the grinder.
It looked for all the world like a Scandinavian kitchen in full blown Christmas prep....I'm sure you'll enjoy it. If you happen to make some gravlaxas during the holidays, it's a great dip for the sausage.Wink

Go with your food!

Posted By: TasunkaWitko
Date Posted: 14 December 2012 at 08:09
G'morning, everyone ~ this was a good one for sure, and highly recommended for a warm, homestyle Scandinavian experience.
Dave - funny you should mention the" rel="nofollow - gravlaxsås , because I did happen to have some in the refrigerator and I did happen to try it with the potatis korv. I found it to be a very good marriage, with the characteristics of each contributing to a whole new kind of delicious. I tried to keep the rest of the meal on a Scandinavian theme, based on some other experiences I have had; more on that later - hopefully by tomorrow.
Since the meat was already ground (long story), the stuffing really did go very easily. The only real problem I had was in tying off the sausages. The casings kept slipping out from under the knots on individual links or on the ends, especially while I was trying to vacuum seal. next time, I will partially freeze the links first, before sealing - problem solved!
Excellent stuff, I was definitely impressed, and enjoyed this meal.

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Posted By: TasunkaWitko
Date Posted: 18 December 2012 at 10:08
Hey, everyone - as promised, here are the photos from my Saint Lucia dinner. I struggled with the camera a bit, but things turned out tasting very good, and the different flavours balanced out quite well for a warm, comforting Scandinavian meal that I hope was somewhat traditional.
As mentioned above, I made enough potatis korv for two of our family meals, with a few extra for my dad. This first meal was in honour of Saint Lucia, mentioned above; I am not aware of any "traditional" meals that are served on her feast day, but this seemed like a good time to give the potatis korv a test run.
Based on my research and a sampling of the sausage, I knew that they have a reputation for being a little "bland' where flavour is concerned; this is something that" rel="nofollow - Wikipedia elaborates on:
Quote A lack of distinct spices made every-day food rather bland by today's standards, although a number of local herbs and plants have been used since ancient times. This tradition is still present in today’s Swedish dishes, which are still rather sparingly spiced.
However, preparing them the way I did, I think that I did a good job of complimenting and maximising the flavours that are there. To do this, I drew on a previous experience in cooking Swedish" rel="nofollow - färsrullader :" rel="nofollow -
This wonderful recipe was originally written for veal, but was very good when prepared with home-grown beef. Take a look at the link, and consider giving it a try; you will not be disappointed!
Anyway, the seasonings used in that dish are similar to the potatis korv, but the recipe employs two other ingredients that I decided to try: 
Leeks and cream!
So, with an outline of a plan, I began preparation of the meal. First, I simply sliced and chopped the leeks up to the tops of the white parts - no real measurements or magic required. Then, I peeled and cut up some potatoes, putting them on to boil.
With that scant prep work out of the way, I poached the sausages in a little water, letting it simmer away as they swelled and cooked. When the water was just about gone, I added some butter:
And as the water completely evaporated, the sausages began to fry a bit in order to brown up:
When the natural casings showed some nice browing on both sides, I placed them in the oven on "warm" to keep them hot while I finished the meal. I also spooned off all but a couple of tablespoons of fat from the pan, leaving the succulent drippings behind.
This was really easy; I simply sauteed the leeks, picking up all the wonderful, flavourful brown bits in the bottom of the pan:
When the leeks seemed to be softened up nicely and had taken on a nice colour, I added the cream:
From there, I added a little salt and pepper, then simmered the cream, stirring often, as it reduced a bit and darkened from the drippings of the sausage and the caramelisation of the leeks:
I checked the seasoning - it was great! There is something about the combinations here that really set off a nice flavour that must be experienced to be appreciated; it's a great profile for some comforting food on a grey day. I continued to let my "creamy leek sauce" simmer and thicken while I finished preparing the mashed potatoes and put some mixed vegetables on the stovetop to warm up.
When selecting the vegetables earlier that day, I tried to exercise some thought into the desired end result, choosing a colorful combination that is ironically advertised as a "Scandivavian" blend by our local grocery. This consists of peas, cut green beans, sliced zucchini and julienned carrots. I'm not sure how "Scandinavian" it is, but it is a good mix.
It was about this time, right before everything was ready, that I got to thinking about the sausages with the creamy sauce, and started wondering if it might be a good idea to get something tart into the meal in order to cut the creaminess of the sauce a little, and also to provide a little flavour contrast. In the past, this never would have occurred to me, but this was a special meal to me, and I wanted to try to take things a step farther and at least attempt to bring it up a level, even if it was a small level. I didn't have any lingonberry jam - a prominent element in scandinavian flavour profiles - on hand (nor did I have any cranberry products, which would have been an acceptable substitute); however, I got to thinking about mustard, a common condiment for sausages, and then remembered that I still had some of the" rel="nofollow - gravlaxsås  that I had made earlier this year:" rel="nofollow -
The mustard and vinegar, balanced by sweet, spicy and salty seasonings and accented by a prominent dill profile, work really well for gravlax, as well as quite a few other things, including potato salad, chicken and fish. I always suspected, but never confirmed, that it would be good for pork as well. This wasn't an all-pork sausage, but it seemed like a good time to try it anyway, so I resolved to serve it with the meal.
By this time, everything was ready, so I served it up:
I tried to exercise some creativity with the plating, laying down a zig-zag of gravlaxsås as a base for the sausage, then drizzling the browned cream from the leek sauce on top, but it ended up being a bit of a mess:
Same with the potatoes, which I topped with the leek sauce ("leeky" sauce?):
But boy, it sure tasted great! The subtle flavours of the sausage were indeed enhanced by the rest of the meal, particularly the leeks. The gravlaxsås was also a good choice here, preventing the cream in the sauce from being "a bit too creamy" while at the same time working with it. I actually tried a little of the mustard with the vegetables as well, and was impressed with the way it worked for them.
Altogether, a great meal to commemorate Sankta Luica, and I really can't think of any improvements or changes to make (other than better plating) for the next potatis korv meal, which will be on Christmas Eve. We might be going out to my parents' place that evening to graze on appetizers, finger food etc., and if that is the case, I might change the presentation up a little in order to fit that situation, but the profile works very well, and will remain essentially the same.
For those of you who are of Scandinavian descent, this was a great way for me to get back to my roots and feel like a Swede again; you might want to give this a try, and see if it becomes a new Christmastime tradition for you, as well. Of course, you don't have to be Scandinavian or Swedish to enjoy this; if the profile appeals to you, give it a go and see how you like it!
Thanks for looking, and as always, if anyone has any questions, please feel free to let me know. Comments are always welcome!

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Posted By: Margi Cintrano
Date Posted: 18 December 2012 at 11:25
Tas, Good Morning,
Wild mushrooms can be lovely with sausages or roasted red bell pepper, leek & zucchini with evoo, seasalt... a sprinkle fresh or dried herbs...   
Your sausages look scrumptuous !  Tongue
Did you grow these Leeks ?  They are gorgeous and very Spanish looking !!! LOL
Happy Holidays,
Kindest regards.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: Hoser
Date Posted: 19 December 2012 at 01:36
Ron...beautiful Korv! Expertly prepared and plated as well.

I serve gravlaxas with mine all the time as well....actually, gravlaxas has become somewhat of a staple in our fridge. It is so easy to make, and goes well with darned near anything.....much like a good vinaigrette would.

I sure am happy to see you having fun making sausage Ron....I knew once you tried it you'd be hooked.Thumbs Up

Go with your food!

Posted By: TasunkaWitko
Date Posted: 19 December 2012 at 08:38
thanks for the kind words, dave and margi!
margi - the flavour profile of this sausage is completely scandinavian; wonderfully adapted to the climate and lifestyle there, which isn't much different from my own part of the country (except for the fact that i have no ocean, of course). mushrooms and leeks are natural compliments, but for the rest, that's going too far south! Wink
leeks do grow up here, in season, but right now, montana looks pretty much like this:
dave - you know how good this stuff was, since you're the one who introduced it to me ~ still enjoying it and it will certainly become a new christmas tradition at casa tasunkawitko. you hit the nail on the head with the gravlaxsås - it's definitely worth having some around for many, many applications.
on that note, it looks like i may have to modify my gravlaxsås recipe just a little - it may have too much sugar for a traditional gravlaxsås. i know a fellow on another forum who is from sweden, and invited him to take a look. he said that the korv looks great, but that the sugar should probably be reduced in the gravlaxsås recipe, more like a 50/50 ratio with the salt, which makes sense. the next time i make some, i'll try it with the reduced sugar and see how it goes.

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Posted By: Margi Cintrano
Date Posted: 19 December 2012 at 09:28
Firstly, lovely photo ... " a Christmas card " village ... LOL
Yes, have been to Stockholm to visit my Mom´s Aunt; to Copenhagen to eat and be a tourist; and Oslo for a professional feature on wild Salmon & a mini cruise on the Fjords ... 
They do have quite a variety of wild berries, wild mushrooms and ferns, mosses, field greens ... However, limited on farm " Mediterranean " Pleasures.  They have Green Houses, and import a tremendous quantity of items; thus, all three are quite pricey. The land in Norway is amazing. Copenhagen, was lovely city for 3 days 2 nights, and we also had been to Christiansbörg.  Stockholm has quite an upscale trendy restaurant circuit.
The Wild Salmon is heaven on earth from Norway and Sweden ! 
The Smorgsbord ( Scandinavian Meze or Tapas or Appetisers ) is lovely in all three of these cities.
We were in all three of these cities, during May Holidays ( week of 5th is Labor Day in Spain) and June ...

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: Hoser
Date Posted: 20 December 2012 at 02:08
Originally posted by TasunkaWitko TasunkaWitko wrote:

on that note, it looks like i may have to modify my gravlaxsås recipe just a little - it may have too much sugar for a traditional gravlaxsås. i know a fellow on another forum who is from sweden, and invited him to take a look. he said that the korv looks great, but that the sugar should probably be reduced in the gravlaxsås recipe, more like a 50/50 ratio with the salt, which makes sense. the next time i make some, i'll try it with the reduced sugar and see how it goes.

I couldn't agree more Ron...I thought it was a bit on the sweet side myself. I'm making a batch today or tomorrow and I'm not sure yet if I will just omit the honey mustard and go with sugar and whole grain mustard, or cut the sugar like you said...I think 50-50 might be pretty close to what we both are looking for.

Go with your food!

Posted By: TasunkaWitko
Date Posted: 28 December 2012 at 10:52
i wanted to copy over some notes that i posted on another forum regarding potatis korv, for the sake of posterity. a member posted an old, old traditional recipe passed to him - here it is, for anyone interested:
Quote "100" year old Swedish Potato Sausage recipe
Well at least that's what this little ol lady told me and she was in her 80's... She had this stored in her memory bank and it was an annual christmas tradition to make with the family. Thumb

Disclaimer: I have not (although been wanting to) made this sausage yet Noidea Been sitting on the ingredient list for prolly 5 yrs Faint

Anyways here goes for 25#
10# ground pork
5# ground beef
9#white potatos - par boiled & grnd
5# yellow onion grnd
Scant 2/3c salt
2 heap tbsp black pepper
2 heap tbsp allspice

So after reading and typing this I personally would probly add some liquid

Speaking of adding liquid I checked me notes and I add about 1 & 1/2 lbs ice water to 25# meat using dry seasonings... FWIW
and my reply:
Quote hey, darrell ~ i love this! thanks for posting! i did a little quick math in my head, and the ratios seem close to the ones i used, following dave's original recipe. we did bring the black pepper up, and i think it was an improvement ~ definitely worth a try! i agree on adding liquid. some is needed - not sure of the best amount to add, since mine (due to the ground onion and potato) was extremely wet - my best suggestion is to eyeball it, adding water a half-cup or so at a time and mixing until it looks and feels right, and to hell with any measurements for water.
guys, the tradition involved in this stuff is truly something. there is a general (and valid) consensus that by itself, this sausage is a little bland ~ i am telling you sincerely that a little bit of chopped leek and a cream sauce seasoned with simply salt and pepper (maybe allspice, if you choose, but only a little) WILL make this sausage sing. another good option is a good mustard and/or a tart sauce - lingonberry jam is traditional but cranberry is generally accepted as a good substitute if you don't have lingonberries available.
as with so many things, including foods, it's a tradition for a reason, and that reason is because it is a) good and b) it brings families and friends together for good times. if you have even a DROP of swedish blood in you, you MUST try this - even if you don't, it is very highly recommended.
keep it simple. keep it scandinavian, and you WILL enjoy this.

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Posted By: TasunkaWitko
Date Posted: 06 February 2013 at 08:24
Just as a follow-up, we didn't get these made on Christmas due to other things going on, but my #2 son Mike was in charge of supper on New Year's Day, and made prepared the last of our potatis korv; he basically did the same thing that we did before:
Except this time around the sausage was served up with a baked potato:
Its's not shown in the photo, but we also used the last of our old batch of gravlaxsås with the meal, so next time I make it, I will try reducing the sugar as discussed above.
The plating might be a little wild, but the meal was good; the leek sauce, once again, was great  and worked very well with the sausage - good stuff all around!

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Posted By: TasunkaWitko
Date Posted: 05 November 2013 at 22:21
It's that time of year again - I figured I might bump this for anyone who might be interested........

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