Name: Traditional Varmrokt Korv (Hot-Smoked Sausage)
Prep time: 60 min
Cook time: 90 min
Yield: 10
Cuisine: Sweden
Ingredients: *For the Sausage Mixture:**; 1 kg pork shoulder (cubed and very cold); 250 g pork fat or bacon ends (cubed and very cold); 20 g curing salt (Prague Powder #1 or Insta Cure #1); 30 g fine sea salt; 15 g white pepper (finely ground); 5 g ground allspice; 3 g ground ginger; 3 g dried majoram; 2 cloves garlic (minced); 150 ml ice-cold water (or crushed ice); 30 g non-fat dry milk powder (optional, for texture); *For Stuffing:**; Natural pork casings (32-35mm diameter), soaked and rinsed

Varmrokt korv 🇸🇪 Sweden

Hot-smoked sausage, a type of sausage with a smoky and robust flavor.

Meat Classic

Made with

Hot-smoked sausage

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