European
Sweden - Pasta and Grains
Grynkorv med Gryn
Chef's Menu Description
Historic West Gothia culinary specialty: rustic pork and barley groat sausages gently poached with allspice and bay leaves, served alongside golden rutabaga mash (rotmos) and strong brown mustard.
Ingredients
- • 600g traditional Swedish grynkorv (pork and barley groat sausage)
- • 6 whole allspice berries
- • 2 dried bay leaves
- • 1 tsp sea salt for poaching water
- • 500g rutabaga (swede), peeled and diced
- • 300g floury potatoes, peeled and diced
- • 40g butter and a splash of milk
- • Swedish coarse grain mustard (grov senap)
Preparation Steps
1
Phase 1
Prick the sausages lightly with a needle to prevent bursting. Place in a pan of cold water with allspice, bay leaves, and salt. Bring to a bare simmer and cook for 25 minutes.
2
Phase 2
Boil rutabaga cubes in salted water for 15 minutes, then add diced potatoes and cook until both are fork-tender. Drain, reserving 100ml broth.
3
Phase 3
Mash the vegetables with butter, a splash of broth, salt, and freshly ground white pepper until smooth yet textured.
4
Phase 4
Slice hot grynkorv into thick rounds and arrange over generous mounds of rotmos with a dollop of Swedish coarse mustard.