[SWE] Swedish Prinskorv
[SWE] Swedish Prinskorv
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
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
Last edited by Stickan on Fri Jan 13, 2012 02:44, edited 1 time in total.
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Re: [SWE] Swedish Prinskorv
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!
Thank you!
Re: [SWE] Swedish Prinskorv
You are correct. For 4.5 kilo meat it can only be milliliters for the liquids.
Re: [SWE] Swedish Prinskorv
Even in milliliters, it's still alot of liquid. We usually max out at 20% when making emulsified products.
Re: [SWE] Swedish Prinskorv
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.
A well known Swedish artisanal producer adds 25 % water to his Prinskurv.
He grinds twice through 2 mm. No dairy.
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Re: [SWE] Swedish Prinskorv
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.
Re: [SWE] Swedish Prinskorv
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.
Re: [SWE] Swedish Prinskorv
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.
Re: [SWE] Swedish Prinskorv
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.