Svensk Pölsa
Svensk Pölsa is a traditional Swedish dish, often described as a type of meat hash. Historically, it was a way to utilize all parts of an animal after slaughter, with ingredients typically including finely ground cooked meat (beef, pork, or game), offal (liver, heart, lung), onions, and barley. It's seasoned with spices like pepper, allspice, marjoram, and thyme. Pölsa is commonly served with boiled potatoes, pickled beetroot, and sometimes a fried egg, reflecting its humble origins and hearty nature.
🧂 Ingredients
- 700 g Beef shoulder or similar cut
- 200 g Beef liver
- 3 dl Pot barley
- 2 large Yellow onions
- 2 medium Carrots
- 1 stalk Leek
- 1 medium Parsnip
- 2 liters Water
- 2 tsp Salt
- 1 tsp Whole white peppercorns
- 2 tsp Dried thyme
- 2 Bay leaves
- 3 tbsp Butter or margarine
- 2 tsp Marjoram
- 1 tbsp Light syrup (optional)
- to taste Ground white pepper
👨🍳 Instructions
- 1
Place the beef shoulder in a large pot with 2 liters of water and 2 tsp salt. Bring to a boil, skim off any foam, and add the carrots, leek, and parsnip. Add whole white peppercorns, dried thyme, and bay leaves. Simmer covered for about 2 hours, or until the meat is very tender. Skim off foam periodically.
💡 Tip: Using a cut of meat that becomes tender with long, slow cooking is ideal. - 2
Remove the meat and vegetables from the pot. Strain and reserve the cooking broth. Rinse the liver, cut it into pieces, and add it to the reserved broth. Simmer gently for 15-20 minutes, or until the liver is cooked through. Remove the liver and let it cool.
💡 Tip: Be careful not to overcook the liver, as it can become tough. - 3
While the liver is cooking, cook the pot barley in 12 dl of the reserved broth (or add water and a bouillon cube if needed) for about 30 minutes, or until tender.
💡 Tip: Check the barley package instructions for exact cooking times. - 4
Finely mince the cooked meat and liver. Finely chop the cooked carrots, leek, and parsnip. Finely chop the 2 yellow onions.
💡 Tip: A meat grinder is traditional for this step, but a sharp knife and good chopping skills will also work. - 5
Melt the butter or margarine in a skillet. Sauté the chopped yellow onions with marjoram until softened and lightly golden. Stir in the optional light syrup if using.
💡 Tip: Sautéing the onions brings out their sweetness and depth of flavor. - 6
In a large bowl, combine the minced meat, liver, cooked barley, chopped vegetables, and sautéed onions. Mix thoroughly. Add ground white pepper to taste.
💡 Tip: The consistency should be like a thick hash; add a little more reserved broth if it seems too dry. - 7
Serve the Pölsa hot with boiled potatoes, pickled beetroot, and a fried egg on top. Garnish with fresh chopped parsley.
💡 Tip: Pölsa can also be served with mashed potatoes or pickles.
💡 Pro Tips
- ✓Traditionally, Pölsa was made to use up all parts of the animal, so feel free to include other cooked offal like heart or lung if available and desired.
- ✓The consistency can be adjusted by adding more or less of the cooking broth.
- ✓Leftover Pölsa can be refrigerated and reheated.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include a small amount of ground pork or beef mince in addition to the cooked meat.
- A splash of vinegar or a touch of sugar can be added for a slightly different flavor profile.