Swedish potato sausage, traditionally referred to as potatiskorv, refers to forcemeat comprised of ground pork, beef, potatoes and onions. Like other sausages, you can boil, fry or bake potatiskorv. When cooking from a frozen state, boiling and baking tend to produce the best results. As the sausage heats, the ice crystals produced during freezing melt, creating too much steam for frying alone. You can boil the sausage to a safe temperature and sear it to a golden brown afterward. The form of the sausage plays a role in the cooking method -- only boil sausages in casings to avoid producing a soup-like mixture of ground pork, potatoes and beef.
Heat the oven to 325 degrees Fahrenheit. Place the sausage in a shallow baking dish with 2 tbsp. of water.
Cover the baking dish with aluminum foil and place it in the oven.
Bake the sausage for 30 minutes and remove the foil. Continue baking the sausage until it reaches a minimum internal temperature of 165 degrees Fahrenheit. Drain the potato sausage on paper towels before serving (if not in casing).
Bring 1 gallon of water to a boil in a stockpot. Add the potato sausage (in casing) to the water. Allow the water to return to a boil.
Boil the sausage for 20 minutes and check its internal temperature to make sure it has reached 165 degrees Fahrenheit.
Remove the sausage and set it aside to cool. You can serve the sausage plain or patted dry and seared in olive oil until caramelized, an effect unattainable by boiling alone.
- "The Professional Chef 8th Edition"; The Culinary Institute of America; 2006
- Recipe Tips: Potato Sausage
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.