Here are couple of sample recipes from around the world:

SWEDISH POTATO SAUSAGE
(Potatis Korv)

Ingredients

1 Tbs. salt
2 tsp. ground black pepper
2 tsp. allspice
2 c. sweet or white onions, coarsely diced
1-½ lb. lean boneless beef, cut into 1” pieces
1-½ lb. lean boneless pork, cut into 1: pieces
1-½ lb. raw potatoes, pared and coarsely chopped

Preparation

1. Mix the spices and set aside.
2. Grind the onions, beef, pork, and potatoes using a 3/8” grinder plate.
3. Place meat/potato mixture into a large bowl and mix in the spices until all
ingredients are thoroughly blended.
4. Stuff the meat/spice/potato mixture into medium casings. Don’t fill completely, as
the mixture will expand during cooking.
5. Stick each sausage in three or four places with a needle, so that steam can escape
during the cooking process.
6. Place sausages in a large pot. Fill the pot with water so that the sausages are
submerged. Cook at a medium boil for one hour. (Do not cover the pot.)

NOTE: Homemade Swedish potato sausage is a real treat, but somewhat time-consuming to prepare. Potato sausage is very perishable, so it should be cooked within a day or two of preparing. Until ready to cook, remove the sausage from its store wrap, place in a container and cover with cold water. Cover the container and keep in the refrigerator. When ready to cook, drain off the water and stick each sausage in three or four places with a needle. Place sausages in a large pot. Fill the pot with cold water so that the sausages are submerged. Gently boil over medium heat for 20-30 minutes or until thoroughly cooked. (Do not cover the pot.)

AUNTIE THELMA’S STUFFED CABBAGE ROLLS
Kaldolmar

Ingredients

½ c. rice
1 c. water (plus additional water for boiling the cabbage leaves)
½ c. milk
¾ pound lean ground beef
¾ pound ground pork
1-½ tsp. salt (+ additional salt for the boiling water)
½ tsp. black pepper
1 medium head cabbage
2 Tbsp. unsalted butter
½ c. beef stock (+ 1/3 c. additional beef stock, if needed)
3 Tbsp. light brown sugar

Preparation

Rinse and drain the rice. In a pot with a tight-fitting lid, bring 1 c. water to a boil. Stir in the rice, cover, and simmer for 20 minutes or until the water evaporates. Mix the rice with the milk and cool.

Thoroughly mix the ground meat, 1-½ tsp. salt, pepper and cooled rice/milk mixture.

Discard the wilted leaves and cut out the core of the cabbage head. Drop a few leaves at a time in a large pot of boiling water to which salt has been added (2 tsp. salt to each quart of water). As the cabbage leaves soften and become pliable (after cooking 4-5 minutes), remove each one from the pot with a slotted spoon and drain on paper toweling. Use only the larger cabbage leaves. Reserve the rest of the cabbage for another use.

When the cabbage leaves are cool, trim the thick center vein of each leaf. Place about 2 Tbsp. of the meat mixture on each leaf. Fold the leaf over the meat mixture and roll up. Secure with a toothpick.

Melt the butter in a heavy skillet until it is frothy. Brown the cabbage rolls on both sides, a few at a time, until all have been cooked. Place the cabbage rolls in a greased casserole that has a tight-fitting lid. Stir the beef stock into the skillet. Pour over the cabbage rolls. Sprinkle the brown sugar over the tops of the rolls.

Cover the casserole and bake in a preheated 350 degree oven for 60 minutes, basting two or three times during the baking. Add additional beef stock if the casserole becomes too dry. Before serving, remove the toothpicks.

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