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Swedish Korv

3 lbs. ground beef
1 1/2 lbs ground pork
1 large onion chopped
9 lbs potatoes
2 tbsp salt
1 1/2 tbsp black pepper
1/2 tbsp white pepper
1 tsp allspice
10 ft hog casings

Peel the potatoes and boil in lightly salted water for about ten
minutes, they should still be very firm in the center, chop coarsely.
Mix all the ingredients in a large bowl with your hands and run
through a grinder with a sausage stuffer attachment. Tie off the
stuffed casings with two knots at 12 inch intervals and sever in
between. A 12 inch length of korv is equivalent to one standard
serving. Fill a pot large enough to comfortably hold the the number
of rings you wish to cook with water and bring to a boil. Add the
rings of korv and boil for 45 minutes. Prick the sausage skins as
they boil to release the entrapped air.

The proper accompaniment to hot korv is boiled potates, green peas
and copious amount of butter.

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5 of 6 people found the following review helpful:
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Winnie, November 8, 2004 - 03:45 AM
Reviewer: Winnie of New Hampshire from Contoocook, NH
I had never had this dish before but was asked by a friend to see if I could find some and cook it for him. When I did not find it available in our market, we found the recipe on line and am so pleased with the results. I did not have casings and used saran wrap to roll the sausage and poached it in the simmering water for 45 minutes. Then I cooked the potatoes and onions in the same water and added the meat back in 2 inch lengths at the end. Results were wonderful seeing the joy on his face and watching him enjoy smelling it before he had even eaten it. Thanks

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Swedish Roasted Korv, December 20, 2006 - 10:17 AM
Reviewer: Sheila Nilsson Buswell from Bigfork Montana (Broby Sweden)
We Roast the rings in a covered roaster withadditioonal allspice and whole cloves in slow oven until beautiflully browned. Keep broth, add sour creme to just before serve. One of our best Swedish traditions and on moving to Montana plus the older generation dying, we did not have a written recipe. THIS is the BEST REAL SWEDISH recipe with old world touches. Thank you Sheila Nilsson Buswell

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