Smoked Swedish Potato Sausage

Updated at: Thu, 17 Aug 2023 12:04:55 GMT

Step 1

Place hog casings in a large bowl and cover with cold water. Soak for 2 hours. Remove from water, rinse, and set aside.

Step 2

While casings soak, peel potatoes and soak in cold water

Step 3

Remove potatoes from water and rinse. Cut into small cubes (small enough to fit through the feed tube of your food processor)

Step 4

Add potatoes and chopped onions to a food processor. Pulse for one minute, scraping inside walls of the processor as needed.

Step 5

Drain mix in a colander to drain excess starch

Step 6

Add potato and onion mixture to a large bowl. Add ground beef and pork. Mix with hands for 5 minutes, or until it starts to firm. Add salt and black pepper, and continue to mix.

Step 7

With a sausage stuffer, stuff hog casings with sausage mix. Avoid overfilling (meat will plump during cooking) by leaving 1 inch of space at each end. Use scissors to cut each casing and tie ends with string.

Step 8

Fire up smoker to 225°F (107°C). If you are using a charcoal grill, set up for 2-zone indirect cooking.

Step 9

Place sausage links on smoker or grill grates. Close lid and cook until internal temperature reaches 160°F (70°C).

Step 10

Sear sausages over high heat either on the grill or in a large skillet.

Step 11

Heat water in a large pot. Bring to boil and then reduce heat to simmer.

Step 12

Carefully place sausage links in water in a single layer (don’t allow them to pile up). Simmer for 20-30 minutes, or until sausage internal temperature is 160°F (70°C).

Step 13

In a large skillet, heat butter over medium-high heat. Add boiled sausage links and sear for 2 minutes on each side.

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