Swedish Sausage Stew
Prep 25 min Total 40 min
Swedish Sausage Stew © kvalifood.com
Recipe with video — a classic. Tasty and cheap. Sausages and potatoes. The ultimate leftover, weeknight, or hangover meal. It’s also so easy to make that the kids can handle it.
Ingredients
Yields 4–6 servings
- 1½ kg potatoes
- 2–3 tbsp oil (enough to fully cover the bottom of the pot)
- 25 g butter
- 3 onions (medium)
- 8–10 frying sausages
- 1 tbsp paprika
- 400 ml milk
- 100 ml cream
- 140 g tomato paste (1 can)
- 1 tbsp salt (about)
- chives (to garnish)
Directions
Apologies for the off colors in the video — the lighting was playing up.
Peel and boil the potatoes. Let them cool. Or use leftovers from the day before.
Cut the potatoes into pieces about 1–2 cm across.
Dice the onions.
Cut the sausages on a diagonal into thick slices. The more angled the cut, the more surface area you get — and the flavor in this stew comes from the browned surface of the sausages. More surface means more flavor.
Heat the oil in a pot. The wider the pot, the better.
Add the butter and let it foam.
Add the diced onions. Fry them until golden and translucent. The onions caramelize and develop a sweeter, deeper flavor.
Add the paprika and toast it along with the onions until it darkens slightly. Toasting dry spices brings out a lot more flavor and aroma.
Add the sausages. Brown them well — the more color, the more flavor. As long as they don’t burn :-)
Add the milk.
Add the salt.
Add the tomato paste.
Stir well. Once the potatoes are in, they break apart easily during stirring, so it’s better to stir now.
Add the potatoes and gently fold them into the sauce.
Let the stew simmer with the lid on for 15 minutes. Stir gently now and then. The milk burns easily.
Fold in the cream and let it simmer for another minute or two. Then it’s done.
Serve with chives as a garnish if you like.
See Also
Stegt Flæsk - Crispy Pork Belly with Parsley Sauce
Schnitzel Napoli
Fried Pork Hearts
Pork in Curry Sauce
