Swedish sausages are characterized by the addition of potatoes and this semi-dry Medwurst is no exception.

Pork (butt, picnic)400 g0.88 lb
Back fat or hard fat trimmings100 g0.22 lb
Potatoes. boiled500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #12.5 g1/2 tsp
Dextrose10 g2 tsp
Sugar5.0 g1 tsp
White pepper4.0 g2 tsp
Granulated or powdered onion5.0 g3 tsp
Allspice, ground2.0 g1 tsp
F-LC culture0.25 guse scale
  1. Boil potatoes.
  2. Grind all meats through 3/16” (5 mm) plate. Re-freeze and grind again through 1/8” (3 mm) plate.
  3. Mix everything together, add 1 cup of water.
  4. Stuff into 35-40 mm hog, beef middles or fibrous casings.
  5. Ferment at 24° C (75° F), 80-85% humidity for 72 hours.
  6. Apply cold smoke for about 1 hour each day.
  7. Partially cook to 60° C (140° F) internal meat temperature.
  8. OR
  9. Smoke for 6 hours at 46° C (115° F) gradually raising temperature until sausage reaches 140° F (60° C) inside.
Potatoes contain about 2% carbohydrates (sugars).

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Spanish Sausages

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