[SWE] Swedish Prinskorv

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Stickan
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[SWE] Swedish Prinskorv

Post by Stickan » Sat Dec 03, 2011 18:44

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
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Ready for the smoker
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In the smoker
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Testing some that wasn't so good looking :lol:
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In Sweden Prinskorv is a traditionell dish at Christmas smorgasbord :razz:
Last edited by Stickan on Fri Jan 13, 2012 02:44, edited 1 time in total.
ssorllih
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Post by ssorllih » Sat Dec 03, 2011 18:53

The water is added during the emulsifying step?
Ross- tightwad home cook
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Stickan
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Post by Stickan » Sat Dec 03, 2011 19:02

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 :smile:
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Post by Bubba » Sat Dec 03, 2011 23:13

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.
Ron
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Post by Stickan » Sat Dec 03, 2011 23:38

That's right Bubba, it becomes a mild sour taste that comes from lactic acid fermentation, I guess. Its a great little sausage :smile:
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Post by Chuckwagon » Sun Dec 04, 2011 04:26

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

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by ssorllih » Sun Dec 04, 2011 05:01

So many kinds of sausage, so little time. :cry:
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Mac89
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Re: [SWE] Swedish Prinskorv

Post by Mac89 » Sat Dec 03, 2022 18:30

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!
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Re: [SWE] Swedish Prinskorv

Post by jens49 » Sat Dec 03, 2022 20:26

You are correct. For 4.5 kilo meat it can only be milliliters for the liquids.
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redzed
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Re: [SWE] Swedish Prinskorv

Post by redzed » 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.
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Re: [SWE] Swedish Prinskorv

Post by jens49 » Sun Dec 04, 2022 05:35

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.
Dave in AZ
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Re: [SWE] Swedish Prinskorv

Post by Dave in AZ » Mon Dec 05, 2022 00:16

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.
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Re: [SWE] Swedish Prinskorv

Post by Links » Mon Dec 05, 2022 21:49

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.
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Re: [SWE] Swedish Prinskorv

Post by Mac89 » Fri Dec 09, 2022 05:21

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.
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Re: [SWE] Swedish Prinskorv

Post by Mac89 » Tue Dec 13, 2022 00:13

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.
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