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Swedish Sausage Dish
A Danish Recipe
Kitchenware
Copper sauté pan with lid.
Copper heats fast and cools fast, ideal for a saucepan.
To sauté means to lightly brown a food in fat for a short time over medium or high heat in a pan or pot.
The term is most often used for raw materials that have been cut up, e.g. vegetables in slices or sticks.
A sauté pan is also used for spaghetti bolognese.
Recipe
Swedish Sausage Dish
Originally a Danish recipe, that has no origin in Swedish cuisine
Ingredients
(1 portion)
½ glass of pre-boiled potatoes (200g)
2 Wiener sausages (evt. Danish red hotdog sausages)
½ -1 yellow onion
3 Tbsp. olive oil
¾ Tsp. Edelsüß paprika (mild)
½ Tbsp. concentrated tomato paste
1 dl milk
¼ dl cream or Philadelphia cheese
¼ Tsp. coarse salt
Freshly ground pepper
Optional
1 Tbsp. Vinegar
75 g carrots
⅛ cucumber
Steamed broccoli or cauliflower
Peas
Celery
¼ garlic clove
A pinch of chili
½ Tbsp Ketchup
Fresh chives, finely chopped to either half or the entire diameter of the Wiener sausages as a garnish on top.
Tip: Glass potatoes are both peeled and pre-cooked, which makes them easier to slice,
and they only need to be heated for a few minutes.
Procedure
1. Peel and chop onion. Cut sausages and preboiled potatoes into small pieces.
2. Let the oil or butter turn golden in a sauté pan and sauté the onion for 1 min.
3. Add sausages and paprika. Sauté at high temperature for 3 min.
4. Reduce heat to medium. Add pre-boiled potatoes, tomato paste and the remaining ingredients.
5. Let the dish cook for 10 min. until the dish is hot.
6. Garnish with chopped chives and serve.
Sausages
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Gudrun's Stockholmare (Swedish)
(Local Shopping: First seen in Lidl)
This is an experiment, traditionally Wiener sausages are used.
Contains both pork and beef, as well as garlic. High salt content of 2.3%!
Smoked with red Alder. Alder ensures a milder aromatic smoking, alder is easier to smoke, you avoid too much smoking. Alder is a really good type of wood for smoking fish and meat, Alder gives a more delicate flavor when smoked. However, smoking is not for the sake of flavor, but a way to preserve meat and fish, just like salt.
Onions
Yellow onions (strong)
Red onions (medium)
White onions (mild for raw serving)