Most people don’t know what Potatiskorv is, let alone gluten-free Potatiskorv. Well, it is a Swedish Potato Sausage that is served every Christmas Eve in my home. Although my family looks more like our Scotch/Irish descendants in appearance. It is all about keeping our Swedish Family Traditions alive at Christmas.
Potatiskorv (more commonly known as värmlandskorv in Sweden) is a regional Swedish sausage from Värmland, made with ground pork, beef, onions, and potatoes. Potatiskorv is traditionally served hot at Christmas but is often served hot or cold throughout the year. “Potatiskorv” is what this sausage is called in parts of Värmland. In most parts of Sweden, the word “Potatiskorv” is unknown, while “värmlandskorv” is well known and sold commercially around Christmas throughout the country, for the benefit of people from Värmland. In the United States, “Potatiskorv” (usually written “Potatis Korv”) is the name that has stuck among people with Swedish roots. – Wikipedia
I have to admit that as a youngster I did not fully appreciate the Swedish delicacies I was served each Christmas. Lutefisk…need I say more? I did however like the mild taste of Potatiskorv. An added benefit is that this recipe is naturally gluten-free, grain-free, sugar-free, and dairy-free!
Even if you have no Swedish blood running through your veins, I invite you to become Swedish for a day and try this delicious sausage!
Gluten Free Potatiskorv
Serves 20
Ingredients
5 lbs. ground grass-fed hamburger
5 lbs. ground mild gluten-free pork sausage
5 lbs. potatoes
2 lbs. onions
salt and pepper to taste
1 tsp. allspice (optional)
2 lbs. casings
string (for tying sausages)
Directions
- Place onions in a food processor and grate. Pour the grated onion into a large spaghetti pot. Next place peeled and cubed potatoes in the food processor and grate. Pour the grated potatoes into the giant spaghetti pot.
- Add the remaining ingredients into the large pot and mix together using your hands or large wooden spoon. (Get the kids involved with this. Make sure to wash their hands before and after. 🙂 ) You can also dump the mixture a little at a time into your kitchen aid stand mixer.
- The easiest way to make the sausage is to have a sausage attachment for your stand mixer. Stuffing the casing by hand is very hard. My Mom used a cookie press to make Potatiskorv for years before she got the sausage attachment. Tie the sausage in one to two feet long lengths or when the casing breaks. Leave one inch of the casing at each end when tying the sausage.
- Some people boil the sausage first but my family cooks it in the oven in a little water, flip the sausage after a half hour. 350 degrees for at least an hour or until brown on both sides.
Tips on making Potatiskorv from my Mom…
Get good casings and put some salt on the top before freezing. They keep in the freezer but the longer they are kept in the freezer they more fragile they become.
It is much easier to make Potatiskorv when you have a two-person team. One to hold the sausage as it comes out vertical and one to hold the casing on the tube.
Potatiskorv can be frozen after making and keeps quite well.
ENJOY!
Blessings,
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I’ve been looking for a recipe for gluten-free Potatiskorv, thanks!