Svensk pølseret (Danish sausage and potato stew)
An easy recipe for svensk pølseret - creamy, comforting and completely irresistible.
Servings 4 servings
Ingredients
- 20 g
butter
- 2 tbsp
oil
- 1 onion, finely chopped
- 2 cloves
garlic, finely chopped
- 3 tsp sweet paprika
- 1/4 tsp hot paprika (or chilli powder)
- 100 g
tomato purée
- 8 good-quality sausages, cut into bite-sized pieces ready-cooked sausages such as frankfurters or hot dog sausages, not raw sausages
- 800 g cooked potatoes, diced
- 300 ml
whipping cream (38% fat)
- 1 tbsp
ketchup
- Salt and freshly ground pepper
- Finely chopped chives
Instructions
- Melt the butter with the oil in a frying pan and fry the onion and garlic until the onion is soft and translucent.
- Add both types of paprika and stir well, then add the tomato purée and let it fry for a couple of minutes.
- Add the sausages and let them brown with the onion mixture for about 5 minutes.
- Add the potatoes along with the whipping cream and ketchup and heat the dish through for about 10 minutes over a medium heat. Do not let it boil too hard, or the potatoes will break up. Stir gently from time to time.
- Season to taste with salt and freshly ground pepper, and add a little more cream if the dish needs more sauce.
- Serve immediately with plenty of freshly chopped chives on top.