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Homesteading and Livestock

Self-reliance and sustainability in the 21st century.

Swedish Potato Sausage Recipe

By the MOTHER EARTH NEWS editors

Tags: homemade sausage, sausage recipes, Minnesota,

Bag of PotatoesThis story is from David Mann, submitted as part of our Wisdom From Our Elders collection of self-sufficient tales from yesteryear. 

My grandfather came to Minnesota from Sweden around 1900 and eventually owned a farm near Milaca. Before World War II, my time on the farm was a magical memory of vegetable gardens, farm animals, walleye pike, and Swedish potatiskorv, or potato sausage. The sausage

was mixed in a 6-gallon crock, stuffed by hand, and cooked on a woodstove.

10 pounds potatoes 

2½ pounds lean beef 

2½ pounds lean pork 

4 pounds onions 

7½ tbsp salt 

3½ tsp pepper 

Medium- or coarse-grind potatoes and onions; mix well with ground meat and seasoning. Stuff gently in 12-inch segments of salted pork casings (well rinsed and softened in warm water). Cover with mildly salted water and bring to a gentle boil for one hour, pricking skins at 2-inch intervals to vent pressure and prevent bursting. Makes about 20 lbs. 

If you do not wish to use the exact recipe above, follow these ratios.

2/3 potatoes 

1/3 meat (1/2 beef, 1/2 unseasoned pork) 

2 pounds onions per 5 pounds of potatoes 


1½ tbsp salt per pound of meat 

3/4 scant tsp pepper per pound of meat 

Photo Credit: Fotolia/Springfield Gallery 

Please send email submissions to with the subject line "Elder Wisdom" or send mail to: attn: Heidi Hunt, Re: Elder Wisdom, Mother Earth News, 1503 SW 42nd St., Topeka, KS 66609.