Homemade Sausage Making

Here is a recipe of Swedish Prinskorv (Prince sausage).


Prince sausages

Veal lean 1500 g
Pork meat 25% fat 4000g
Cure nr.1 14 g
Sea salt 125 g
White pepper 11 g
Cayenne pepper 3,5 g
Ginger 3,5 g
Allspice 3,5 g
Natural yoghurt 200 cl
Heavy cream 200 cl
Ice water 1000 cl

How to do:
Solve all the spices, salt, and the cure in the heavy cream and yoghurt.
Grind the meat and mix it well with the solved spices.
Emulsify the blending in a food processor.
Stuff in sheep casings and link in 2" sausages.
Hang the sausages in room temperature to ferment for 24 hours.
Smoke at 60 C (140 F) for one hour.
Preheat water to 80 C (180 F) and put the sausages in the water. Turn of the heat and let the sausages rest in the water for 15 minutes.

Fermentation

Ready for the smoker

In the smoker


Testing some that wasn't so good looking

In Sweden Prinskorv is a traditionell dish at Christmas smorgasbord

The water is added during the emulsifying step?

Yes, the water is added when you emersify, I forgot to write that, an when you put them in hot water you have to get a big pot and a lot of water so it doesn't cool down to quick
Good luck if you try

Hi Stickan,

I like the way you tie your sausage links, that method always looks very neat.

I have never tried sausage with Cream and / or Yogurt. I can imagine the recipe combination with smoke applied would be very tasty.

That's right Bubba, it becomes a mild sour taste that comes from lactic acid fermentation, I guess. Its a great little sausage

Stican, your Swedish Prinskorv (Prince sausage) looks magnificent. Thanks for sharing.

Best Wishes,
Chuckwagon

So many kinds of sausage, so little time.

I came across this post yesterday and want to try making it. Question though on the liquid measurements. Is it really 200 centiliter of yoghurt and cream? That translates to roughly a half gallon of each for 9.9lbs of meat. Plus 2.6 gallons of water. Should this be milliliters?

Thank you!

You are correct. For 4.5 kilo meat it can only be milliliters for the liquids.

Even in milliliters, it's still alot of liquid. We usually max out at 20% when making emulsified products.

Redzed you are right. A producer might add 25 % liquid. A seller would mark it as 20 % liquid.
A well known Swedish artisanal producer adds 25 % water to his Prinskurv.
He grinds twice through 2 mm. No dairy.

Interesting. I like the use of yogurt as the starter culture. There were a few threads about using yogurt as starter, several years ago, that were interesting.

I was in Stockholm 2 weeks ago and ate princekorv every morning for breakfast at my hotel. They didn’t have a sour taste, mostly they taste smoky. That said I would be careful adding more than 20% liquid to this recipe.

redzed wrote: ↑

Sat Dec 03, 2022 22:22

Even in milliliters, it's still alot of liquid. We usually max out at 20% when making emulsified products.

Thanks for the input everyone. I've converted the measurements to grams and am experimenting with the recipe. It is a very tasty sausage. I wanted a little more tang so I added .2% dextrose to todays batch.

Well I'm not sure what happened but the texture went out the door on the last batch. Only thing I changed was adding the dextrose but the texture got dry and the bind broke like a mealy texture. I made another batch the same way yesterday with the dextrose to see if it was a fluke and will let you know the verdict tomorrow.