www.sausagemaking.org

As off work due to hand op have been itching to make a swedish sausage
finall made small batch today with only a small addition. I realise this may not be swedish but i have acres of the stuff

1kg potatoes soaked in water and citric acid
230g beef
230g pork sh
33g salt
10g freshly milled pepper
5g frehsly milled allspice berries
135g wild garlic shoots

I did boost both pepper and allspice as well.

This is a len poli recipe

When you say wild garlic shoots, are you referring to the green part (just coming up in our area) or the base. Must admit, when its up and flourishing I find the smell in the woods too pungent and therefore have never used it in sausage, as I thought it would develop a deeper flavour and overpower the rest of the ingredients. What's your experience ?

Yotmon.

Hi therem,
I use only the green leaf, which early in the spring is very pungent and quite excellent. What you must realise is that when wild garlic cooks it becomes sweet and has a subtle garlic flavor. I use in a number of recipes from now through till july. It is illegal to dig and use the bulbs.
I make and sell a venison & wild garlic burger and venison & wild garlic sausage.
wild garlic pesto, pork & wild garlic crepinettes with pine nut
i could go in but its a bit dull.
Swedish sausage has just come out of oven and sadly all the cases had split. so clearly i had filled skins too much.
The taste however, is delightful and am glad i upped the spice quantity and added the wild garlic.
Although split the mixture is cooked and i shall find a use for them.
Just cut a fresh slice of tiger bread spread thickly with butter and a hot layer of the cooked swedish sausage an it was delicious. perfect seasoning.
Not sure if my customers would eat them though.
I may try

Greyham,
Were the potatoes cooked or minced raw with the meat? I like to try your recipe as garlics tops are a favourite of mine.
Jan.

pots were minced in raw along with onion and wild garlic. Care needs to be taken in cooking

Greyham wrote:...Swedish sausage has just come out of oven and sadly all the cases had split. so clearly i had filled skins too much...

So, would you advise underfilling, slightly, to account for expansion, or do you think you just filled them a little tight, this time?

...or cooked them at too hot a temperature?

Moderator edit: Personal attack in breach of forum rules removed.

Just a suggestion, as too high a temperature often results in casings splitting, whether in water or the oven.

Your offensive comment is in breach of forum rules, is noted.

Phil

Regarding split casings, though not always great due to the moisture loss, I enjoy the crispy edges it creates!

This recipe in my opinion was a failure. ALthough i did remove all meat from split skins whilst still warm and set in a terrine. The flavor was far to potatoey and the wild garlic addition was too over powering....I failed and am miserable about that... i was wrong wrong wrong