Swedish Sausage Dish

A Danish Recipe

Kitchenware

A copper sauté pan with lid.

Copper heats fast and cools fast, ideal for a saucepan.

To sauté means to lightly brown a food in fat for a short time over medium or high heat in a pan or pot.

The term is most often used for raw materials that have been cut up, e.g. vegetables in slices or sticks.

A sauté pan is also used for spaghetti bolognese.

A sauté pan can also substitute the need for a wok pan/pot if you don't have a gas stove.

Recipe

Swedish Sausage Dish

Originally a Danish recipe, that has no origin in Swedish cuisine

Ingredients

(1 portion)

Traditional

½ glass of pre-boiled potatoes (200g)
2 Wiener sausages, chopped
½ -1 yellow onion
3 Tbsp. olive oil
¾ Tsp. Edelsüß paprika (mild)
2 Tsp. concentrated tomato paste (70g)
2 dl whole milk
¼ Tsp. coarse salt
Freshly ground pepper

Topping

Freshly chopped chives

Optional

1 Tbsp. Vinegar

75 g carrots

⅛ cucumber

Steamed broccoli or cauliflower
Peas
Celery

¼ garlic clove

A pinch of chili

½ Tbsp Ketchup

Philadelphia cheese instead of heavy cream

Tip: Glass potatoes are both peeled and pre-cooked, which makes them easier to slice,

and they only need to be heated for a few minutes..

Procedure

1. Peel and chop onion. Cut sausages and preboiled potatoes into small pieces.

2. Let the oil or butter turn golden in a sauté pan and sauté the onion for 1 min.

3. Add sausages and paprika. Sauté at middle-high temperature for 3 min.

4. Reduce heat to medium. Add pre-boiled potatoes, tomato paste and the remaining ingredients.

5. Reduce the heat to minimum and let the dish simmer for 8 min. until the dish is hot and the consistency adjusted with whole milk.

6. Garnish with chopped chives and serve.

How to cook Stockholmare

Swedish Stockholmare
(Local Shopping: First seen in Lidl)

This is an experiment, traditionally Wiener sausages are used.

Contains both pork and beef, as well as garlic and a high salt content of 2.3%.

Smoked with red Alder. Alder ensures a milder aromatic smoking, alder is easier to smoke, you avoid too much smoking. Alder is a really good type of wood for smoking fish and meat; Alder gives a more delicate flavor when smoked. However, smoking is not for the sake of flavor, but a way to preserve meat and fish, just like salt.

To cook Stockholm sausage (potatis korv), prick it, then boil in water until firm, about 30-45 min. for a whole coil. Next, brown the boiled sausage in a pan with a neutral oil or in a 205°C/400°F oven until crispy. Slice and serve with a strong, coarse mustard and possibly with other Swedish root vegetables and bread, such as boiled potatoes.

Preparation

Prick: the sausage with a fork to prevent bursting.
If the sausage is very long, you can tie off the ends with butcher's twine to hold its shape during cooking.

Cooking Methods

Boiling (Poaching)
- Cover the sausage with water in a large pot.
- Bring the water to a boil, then reduce it to a gentle simmer.
- Cook for about 30-45 minutes, or until it's slightly firm and pale.

Browning (after boiling)
- Pan-Frying: After boiling, transfer the sausage to a pan with a bit of neutral oil.
- Baking: Alternatively, place it on a greased, rimmed baking sheet in a 205°C/400°F oven for about 15 min. flipping halfway through, until the exterior is browned.

Serving

Slice the cooked sausage into desired lengths.
Serve with a strong, coarse mustard, which is a traditional accompaniment.
It pairs well with other Swedish root vegetables and bread.

Main Ingredients

Swedish cuisine prerequisites

No heavy cream, but whole milk preferably.

Make the main ingredients fill the plate for 1 portion.

Whenever chefs say to take out the main ingredients of the fridge 15 min. before, I say minimum 2 hours, preferable two days before! Let those bacteria cultivate for your taste of preference.

Use the amount of milk to compensate for the consistency of the amount of concentrated tomato puree.

Swedish Cuisine

Wallenbergere

Another Swedish specialty is Falukorv a thick emulsified sausage in the Falun red color.

In Sweden, Falu refers to Falu Rödfärg, or Falu Red, a traditional, deep red paint made from a byproduct of the Falun copper mine. If you've ever visited Sweden, you'll have noticed that a lot of cottages and houses are painted in the Falun red color, which is also the color of this delicious sausage. Danes love it, but I've never seen it available in the local supermarkets.