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SEARCH RECIPES: LOCATION: Recipes >> Preserving Meats >> Swedish Korv    Swedish Korv 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. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 5 of 6 people found the following review helpful: Taste: Ease of Prep: Appearance: 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 Was this review helpful to you?  Yes  No Taste: Ease of Prep: Appearance: 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 Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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