[anguish]

Unfortunately I'm the kind of man that can fail at boiling water, so obviously I missed out on the cooking gene. However, since I often sit in the kitchen with my julöl (christmas beer) cheering my father and aunt on, I think I know a little of what goes into the julkorv.

As far as I know it's pretty much 50% pork, 25% beef and 25% potatoes. I think we've added more beef since my grandma's time though. As they didn't have beef cattle - only a couple of cows for milk, cream and cheese - beef was kind of a luxury. And yeah, that's the only type of korv we make with potatoes as an ingredient. Other than the meat and potatoes we use the stock we get after making our julskinka (christmas ham). Milk and cream also goes into the mix, though I'm not sure how much. For seasoning I only know that they use ginger and allspice, but I'm sure there's more than that. No onions anywhere.

Sorry if that wasn't too informative - I can design a processor from scratch, but cooking is rocket science to me :(

[WesternCulture]

Just like any other country, Sweden features many different interpretations of common foods like sausages, hams and casseroles.

When in Värmland you will encounter;

Ingmar Nordströms music:

http://www.youtube.com/watch?v=pH-noy-n-eI

- The national dish of Värmland: Värmlandskorv;

(origin: http://www.matklubben.se/recept/hemgjord_vaermlandskorv_27478.html)

Grind the pork lard, potatoes and onions. Mix all ingredients together and add spices. Shape the mixture into a patty and test it (in a pan) to know if the seasoning is good.

Stop the batter very loosely in casings with an assistant, I personally feel it goes best with a good old meat grinder, as you don’t get as much air in the sausages that you get with a food processor.