Swedish Sausage Eddie Style Recipes

Steps:

• Place a pizza stone on the middle oven rack and preheat to 500˚ F. Place a baking sheet on top of the pizza stone.
• Warm the olive oil in a small skillet or saucepan over medium heat. Add the sage, red pepper flakes and garlic. Remove from the heat and let cool slightly; season with salt.
• Divide the sausage into 16 small balls. Cook in a medium nonstick skillet over medium heat, stirring occasionally, until browned and cooked through, 8 to 10 minutes. Remove to a paper towel-lined plate to drain.
• Divide the dough into 16 balls (about 2 inches each). Flatten and shape each into a 3 1/2-inch round on a lightly floured surface. Put 1 piece of cooked sausage in the center of each round and top each with a few cubes of cheese. Very lightly brush the edges of the dough with water. Bring the edges of the dough toward the center, lightly pleating to form a tight package; pinch to seal. Turn seam-side down; using a metal skewer dipped in flour, make a hole in the center of each dough ball to create a steam vent.
• Remove the hot baking sheet from the oven and carefully line with parchment paper; place the dough balls on the baking sheet, spacing them 2 inches apart. Brush liberally with the sage oil. Transfer the baking sheet to the pizza stone and bake 5 minutes, then rotate the pan and bake until the rolls are golden brown, about 10 more minutes. Remove from the oven and brush with more sage oil. Sprinkle with the parsley and serve immediately with the remaining sage oil for dipping.

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Using the grinder attachment on mixer or a table grinder; grind meat, potatoes and onions together into a large roasting pan.
• Using clean hands, mix the ingredients together with spices.
• Add milk and mix again.
• Load casings onto funnel nozzle then stuff ground mix into funnel to fill casings into 18-inch length sausage; tie ends and make links by twisting the sausage where you wish the links to be.
• Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
• Place the sausages in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
• Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
• Precook sausages before freezing.

Steps:

• In a food grinder using the coarse disc, alternately process the potatoes, onions and pork. Combine with the ground beef. Mix until well distributed. , Combine all dry ingredients and sprinkle over potato/meat mixture. Add milk and mix well. , Sausage may be made into patties or stuffed into hog casings. Using immediately or freeze in serving-size portions.