Potatoe bologna/sausage

Both of my grandmas were full Swede. As a kid we had potatoe bonogna for Thanksgiving if I recall correctly at my Paternal Grandmas house for many years. I do not recall the rest of the menu but hated the smell and hated potatoe bologna. Well a couple years ago I found it at a local butchers shop and bought some out of curiousity. Boiled/simmered it first then browned in a skillet. I enjoyed it. Not my favorite but something to enjoy once in a while. Like 50 inch Muskie, Huge old flathead, 6 pound smallmouth out of cold northern lakes, spam, 32 inch plus Walters, or spotted owl. Anyways found a local HyVee is making their own so I bought a rope. Anyone have any recipes?

Pretty simple really. Potatoes, onion, pork and nutmeg. Grind together and stuff into pork casings used to make large brats. Twist into links as long as you want and simmer, then brown up in a pan with a little lard to keep it traditional.

If you grind and stuff your own and don’t want to mess with spices, here’s a packaged seasoning for potato sausage from Waltons. Waltons provides a pretty good spice blend for lots of sausages including some of the traditional “old world” sausages.

https://www.waltonsinc.com/swedish-potato-sausage-seasoning

If you want to go it alone, you can get started here…..

https://www.bing.com/search?q=potato+sausage+recipes+homemade&qs=AS&pq=potato+sausage+recipes&sc=8-22&cvid=4F782E349E484C9898D2F8A3C5C50D05&FORM=QBLH&sp=1

Thank you. How do you cook it?

Put the sausage in a tall, wide skillet with about 1/2 cup of water, bring to a simmer then slap the lid on for 10-15 minutes, turning once. Remove lid and boil the water out, turning as you go.

When the water is almost boiled out, add in 1-2 tbls of fat – lard or bacon fat would be traditional, canola oil is fine too. Brown on both sides and serve with a grainy mustard.

Thanks Tom. Thanks Zooks!