Swedish Sausage & Hassleback Potatoes - Potatiskorv
Swedish Sausage - Potatiskorv
Usually, Swedish sausage is boiled or steamed, the casing surrounding the sausage is cut open and the sausage is scooped out. This technique crisps the casing and makes for a beautiful, flavorful change. It's awesome!
You can also smoke the sausage on a grill by setting it up for indirect heat. Place the sausage on the other side of the grill from the coals and add smoking chips or wood chunks to the coals. Cover and smoke for about 45 minutes. When the smoking is complete, pierce a couple of holes in the sausage casing and place the sausage directly over the coals. Sear each side for about 3 to 5 minutes until the outside is nice and brown and crisp and you'll have smoked potatiskorv!
- 1 ring of Swedish sausage (Potatiskorv)
- 4 Tbsp butter
What to do with them
- Preheat oven to 325º F
- Melt butter in an 8 to 12 inch cast iron pan
- Place sausage in the pan and baste with butter until completely covered
- Put the pan in the oven and bake, uncovered, for about an hour. Baste sausage with pan drippings every 15 minutes or so
- Sausage is done when nice and brown.
- 3 Tbsp butter, softened
- drizzle EVOO
- Chopped chives - use your best judgment as to how many. You can also use dried chives or fresh or dried parsley
- Kosher salt and freshly ground black pepper
- 2 large russet potatoes, scrubbed
What to do with them
- Preheat oven to 450º F
- Mix butter, EVOO, chives/parsley, salt, and pepper in a small bowl
- Place a potato on a cutting board between two chopsticks. Slice into thin slices, leaving a little bit at the bottom holding everything together; the chopsticks prevent you from slicing all the way through. When you're done, do the same thing to the other potato.
- Massage in the butter mixture, get it between each and every slice, then put them on a baking sheet and stick them in the oven.
- Bake until tender and crisp, about an hour. You can baste them every 15 minutes or so to help the butter get down in there.