Swedish Potato Sausage and Noodles is a reminiscent of Swedish meatballs, minus the hassle of making the meatballs.
Swedish Potato Sausage and Noodles
by Sue Lau | Palatable Pastime
9.25.14
I love Swedish meatballs. I attribute it perhaps to the delicate spice and peppery bite. Maybe it’s the creamy noodles? I mean, who doesn’t just love noodles?
One of the biggest vendors around for Swedish meatballs these days, if you don’t make them yourself, is to visit the IKEA stores, whose maze of aisles and daylong expeditions to their inner core leave one famished, so naturally they are going to have to serve food.
But- I actually have never been to an IKEA. I have to admit that first I didn’t know what they were, then when I found out, and found out the layout of their floor plan, my receptiveness to it was a resounding “NO!” I don’t like mazes. I don’t find them amazing. I mean, if I am going to do one, I will head on out to one of the local farms and have fun in a corn maze and not inside some steel building with no sunshine. Corn mazes are really awesome. To me, IKEA is not. Oh, I guess there are some of you who love IKEA for all they offer for sale, and I do admire your tenacity and courage. So….can you go shop there for me? 😉
So if I want the Swedish meatballs, I have to make them myself. And really, that’s not too much of a problem, but sometimes I do want things a little easier. So when I come across something like potato sausage, which is a lighter type of sausage with delicate spice, and want something spectacular to do with it, the sauce for köttbullar meatballs comes to mind. And slicing the sausage, cooking it with sauce and serving over noodles is actually quite similar to having meatballs over noodles. The flavor is all there. So I do hope you give this one a try when (and if!) you ever find you way out of the IKEA store and back to civilization (and your kitchen!) I think you’ll love it. And unlike IKEA and their day-long adventures, you can cook this, eat this, and be done with this in no time. Leaving lots more time for you to…..visit IKEA? 😉
~Sue
Swedish Potato Sausage and Noodles
Ingredients:
- 12 ounces Swedish potato sausage links, sliced
- 1 large onion, sliced
- 8 ounces white mushrooms, sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
—saute— - 2 tablespoons butter
- 3 tablespoons flour
- 1 cup beef broth
- 1 cup heavy cream or half and half
- 1 teaspoon soy sauce
- 2 teaspoons dried chives
- 1/4 teaspoon allspice
- salt and black pepper
===
- 1/4 cup sour cream
- 12 ounces cooked egg noodles
Method:
- SAUTE sausage, onion, and mushrooms in a mixture of butter and olive oil until sausage is cooked through and browned; set aside.
- COOK egg noodles (in boiling salted water according to your noodle’s package directions) while sausage is cooking, then drain.
- HEAT butter in the same skillet in which you cooked the sausage.
- WHISK the flour into the melted butter to form a roux.
- STIR in the beef broth, milk and soy sauce, whisking to incorporate the roux.
- COOK over low heat, stirring to prevent lumps, and add the chives, allspice, and salt & pepper to taste.
- REMOVE pan from heat and stir in the sour cream.
- SERVE sausage and sauce over cooked egg noodles.
from the kitchen of palatablepastime.com
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would love to try this, I even have a package of the Swedish gravy from Ikea, for a shortcut…but we don’t have Swedish potato sausage here in Texas,,,what would substitute?
It’s a light colored sausage as opposed to smoked sausage which looks red. I might suggest something light colored and mild flavored like boudin, fresh bratwurst, fresh Polish sausage (not smoked), English bangers, bockwurst, weisswurst, or even ordinary breakfast pork sausage.
~s
I’ve never seen potato sausages but I’ll start looking. In the meantime, I do have some excellent bangers in the freezer so this I’m printing this out and making soon.
I make my own potato sausage using venison. This recipe will be the next one I try! Frequently, I just finish the sausages on the bbq…just for the addition of the bbq flavor.