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+ servings
A large coil of sausage on a white plate. It's garnished with slices of beet pickles and some parsley.
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4.75 from 4 votes

Swedish Potato Sausage Recipe, Chicken Version

A very accurate replica of the traditional Swedish Potato Sausage (As sold by Ingebretson's) ... only made with chicken. No pork or beef here!
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: European, Holiday, Scandinavian, Swedish
Keyword: Christmas, christmas sausage, Holiday, minnesota potato sausage, potatiskorv, Potato Sausage, potato sausage recipe, Sausage, swedish holiday food, Swedish potato sausage
Servings: 40 - 10 lbs of Sausage
Calories: 118kcal
Author: Marie Porter


Meat Grinder
Sausage Stuffer


  • 2 lbs Boneless, Skinless Chicken Breasts
  • 4 lbs Boneless, Skinless Chicken Thighs
  • 3 lbs Russet Potatoes
  • 1 ½ lbs Yellow Onions
  • 1 lb Baby Bella / Crimini Mushrooms
  • 3 Tbsp Salt
  • 2 Tbsp Ground Pepper
  • 1 ½ tsp Allspice
  • ¾ tsp Nutmeg
  • ¼ Cup Milk
  • Casings*


  • Peel potatoes, chop into 1″ cubes. Place in a large microwave safe dish and cook on high for 10-15 minutes, or until fork tender. Set aside
  • Peel and chop your onions, chop mushrooms. Add both to a food processor, process until finely chopped / pureed. Add to bowl of cooked potatoes, mash until not quite smooth. Set aside.
  • Set your food grinder with the coarse disk, and process the chicken down. In a large bowl, combine chicken with potato mushroom mixture. Add remaining ingredients, mix well.
  • Following the instructions on your meat grinder / sausage stuffer, set it up with the appropriate nozzle to make sausages. Make the sausages whatever size you like – we usually aim for about the diameter and length of a kielbassa ring, but you can make them longer or shorter – a whole coil, as pictured, or individual sausages.
    Tie off ends, use a fork to poke a few holes in each sausage.
  • To cook, place in a pot of boiling water, turn heat down to a simmer, and allow to cook for about 30 minutes.
  • To serve: Pan fry cooked sausage in butter, either whole or sliced up.


* We used pork casings, available at most butchers, as it doesn’t cause him a problem, and it’s easy. If you need it to be NO pork, you’ll want to use synthetic casings – I have no experience with those, so I don’t have any advice there.


Calories: 118kcal | Carbohydrates: 8g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 594mg | Potassium: 404mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg