Potatiskorv

Swedish sausage A slice of potatiskorv, which in Sweden is better known as Värmlandskorv. Potatiskorv (more commonly known as Värmlandskorv in Sweden) is a regional Swedish sausage from Värmland, made with ground pork, beef, onions, and potatoes. Potatiskorv is traditionally served hot at Christmas in Värmland but often served hot or cold throughout the year. Potatiskorv is what this sausage is called in parts of Värmland. In most parts of Sweden, the word potatiskorv is unknown, while Värmlandskorv is well known and sold commercially around Christmas throughout the country, for the benefit of people from Värmland. In the United States, potatiskorv (usually written potatis korv) is the name that has stuck among people with Swedish roots. There is also a local sausage in parts of Småland known as potatiskorv, mentioned in the Emil children's books by Astrid Lindgren. However, that sausage contains no beef, only potatoes and pork.

The sausage’s mix of pork, beef, onions and potatoes makes it a hearty, one‑dish star that can sit alongside ham, gravlax and the classic Christmas pudding without getting lost. The potatoes add a subtle starch that keeps the meat moist, while the gentle spices complement the rich flavours of mulled wine and glögg. In Värmland the sausage is traditionally simmered in a broth just before serving, creating a comforting, stew‑like texture that warms the table on a frosty December night. Its regional identity also means you’re serving a slice of Swedish heritage – a conversation starter for guests who may not know the story behind the name.

Look for a sausage that shows a rosy pink colour with a fine grain of potato and meat visible through the skin. Avoid any that appear pale or have a surface slick with excess fat – these signs indicate over‑processing. If you can, choose a version from a local Swedish deli or a reputable UK specialist that imports directly from Värmland; these will retain the authentic seasoning balance. Check the ingredient list for real pork and beef rather than meat‑derived extracts, and a modest onion note. For a healthier twist, pick a lower‑salt batch and plan to finish the sausage in a gentle simmer rather than frying, preserving its juicy interior.

While the classic method is to simmer the sausage in broth until heated through, modern tables benefit from a few upgrades. First, slice the sausage thinly and give it a quick sear in butter to develop a caramelised crust – this adds texture without sacrificing juiciness. Pair the slices with a mustard‑dill sauce or lingonberry jam for contrast. You can also cube the cooked sausage and toss it into a creamy potato gratin, letting its flavours melt into the dish. For a festive buffet, arrange warm slices on a platter with pickled cucumbers, boiled new potatoes and a sprinkling of fresh chives for colour and bite.