So, here we go. This will be better organized once Greger lets Linae assist him. She's busy right now, and Greger is hoping to get this done quickly to start.
Dark Limpa (Swedish Rye Bread) adapted from a King Arthur Baking Company recipe
PREP 2 hrs 50 mins
BAKE 40 to 45 mins
TOTAL 3 hrs 35 mins
YIELD one 8" round loaf
note: we like using regular loaf, or even quickbread loaf pans,
with adjustment as needed depending on which kind._ga-
1/4 cup (57g) orange juice
3/4 cup (170g) lukewarm water
1/2 cup (113g) room-temperature stout coffee (Vort Limpa uses dark beer)
3 tablespoons (64g) molasses
2 teaspoons instant yeast or active dry yeast
1 tablespoon grated orange rind (zest)
2 tablespoons (28g) unsalted butter, at room temperature
1 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon fennel, anise, or caraway seeds
1 1/2 cups (156g) medium rye flour
3 cups (361g) Unbleached All-Purpose Flour
1 large egg beaten with 1 tablespoon water
1. In a large mixing bowl, combine the water, coffee, molasses, yeast, orange
zest, butter, salt, ginger, and seeds. Add the rye flour and mix thoroughly.
Add the all-purpose flour 1 cup at a time, mixing until the dough absorbs the
flour thoroughly. If you’re mixing by hand, set 1/2 cup of flour aside to use to
flour your board and your hands as you knead.
2. Place dough in a greased bowl, and cover; let rise 1 1/2 hours, or until puffy.
3. Deflate the dough, shape it into a ball, and place it in a greased 8" round cake
pan, or at least an 8x4 loaf pan. Tent the loaf with greased plastic or your favorite
reusable wrap, leaving plenty of rising room. Let it rise 45 minutes to 1 hour, or
until it's puffy but not quite doubled. Toward the end of the rising time, preheat
the oven to 375°F.
4. Uncover the risen loaf and brush it with the beaten egg. Cut a 1/2"-deep cross
in the top. Bake the loaf for 40 to 45 minutes, tenting with foil after 20 minutes
to keep it from browning too quickly.
5. When the center of the bread reaches 190°F when measured with a digital
thermometer, remove it from the oven, tip it out of the pan, and place it on a
rack to cool.
6. Store, well wrapped, at room temperature for three days; freeze for longer
storage.
Need help? King Arthur Baker's Hotline is there to help: (855) 371 2253
Some Ole, Sven, Olaf, Lena, Olga, and Volberg jokes will be snuck in around the recipes, like this one:
Sven called the airline information desk and asked, “How long does it take ta fly from Duluth to Minot?
“Yoost a meenit,” said Ole.
“Bra, tanks mooch,” said Sven as he hung up.
Potatis Korv
Ingredients
2 pounds ground pork (not lean)
2 pounds ground beef (not lean) _ga- note that we use 1/3p-2/3b ratio
2 pounds waxy potatoes, like Yukon gold
1 large yellow onion, roughly cut into 2-inch pieces
2/3 cup cold water
2 tablespoons kosher salt
1 ½ to 2 teaspoons ground allspice
2 teaspoons white or black pepper (white is more mild)
About two lengths of hog casing (see _ga- parchment paper note below
_ga- We love New Mexican green chile peppers; but any chile will do.
We enjoy adding green chiles to the korv, as it works well with pork
Even bells, poblanos, fresnos, &c., prep the tongue to taste more nuances.
Equipment
Meat grinder/sausage stuffing attachment for a stand mixer
Sterilized sewing needle
Butcher’s twine
Preparation
Soak casings overnight in cold water in the fridge. About one hour before
you plan to stuff, change out the cold water for warm—about 90 degrees F.
Keep changing out the water throughout the process when it gets cold.
This will make the casings much easier to work with.
Scrub and boil the potatoes until very slightly tender, but not cooked all the
way through— about 5 to 8 minutes, depending on their size. You want
them to be only very slightly tender, making them easier to grind and less
likely to turn brown. When ready, lift out of boiling water and plunge into a
bowl of cold water. After a few minutes, slip off the skins under cold run-
ning water. Roughly cut into pieces small enough to fit through a grinder.
Grind the onion and potato (I like to alternate—the onion clears out any
leftover starches in the grinder) using a smallish gauge. I, Cecelia, prefer the
texture smooth (_ga- we prefer medium texture, with coarser grinds), and
finely ground potatoes accomplish that. Combine the potatoes and onions
with the rest of the ingredients and mix well with your hands. Make sure
all ingredients are very well incorporated. Test your seasoning by frying
1 tablespoon of the mixture and adjust if necessary.
Use a medium-gauge grinder attachment when setting up the sausage stuffer.
_ga- note: If'n ya ain't selling them, or are a poor folk like us, you don't need
no casings and no grinding sausage stuffer. Ain't life grand! hahaha
Just wrap korv lengths or patties in parchment paper,then string, BUT
No, dontcha dare, pierce that paper when ya simmer the korv.
Alternately, wrap foil around the paper-wrapped sausages, then simmer
The meat will grind once more on its way into the casings (See above note).
Thread the casing all the way onto the stuffing attachment, as you would a
stocking. Leave about 3 inches off at the end. This is where you will tie off
the sausage when you are done stuffing.
I, Cecelia, personally like a very long coil of sausage, though this is difficult
to accomplish without bursting the casing. I prefer it because I serve the
sausage to 50 or more people every year—it is much easier to cook it all
at once. You may make your sausages any size, as is convenient for you.
Prick the sausage as it is stuffed with a sterilized sewing needle, which is
too fine to cause tears in the casing. This allows air to escape so the sausage
can be properly stuffed. If you are making shorter links, this step may not
be necessary as air can escape out of the ends. Either way, you will need to
prick them before cooking, or they will burst.
Once the sausage is tied off at both ends (I use butcher’s twine), either
freeze the sausage or cook it. I, Cecelia, freeze it in a gallon-sized Ziploc bag
with all of the air removed. Thaw at room temperature for a few hours, or in the
fridge overnight, when you are ready to cook.
Cook by covering with water in a large pan with a top. Bring to a boil then
bring down to a bare simmer. The potato needs time to cook. Cover and let
cook on low for about 30 to 45 minutes, or a little less if making small links.
It will be slightly firm and pale when done. Don’t overcook it as you will
be browning it next. I like to freeze my potatis korv at this point using the
same method as above for ease.
When you are ready to eat, either brown in a bit of neutral oil in a large pan,
or, if you have a very long coil, brown in a 400-degree F oven on a greased,
rimmed baking sheet for about 15 minutes, flipping halfway through.
Slice and serve with a strong mustard. _ga- and/or even lingonberry jam.
Cecilia Peterson is the digitization archivist in the Ralph Rinzler Folklife
Archives and Collections.
She is strong enough to crank an antique meat grinder.
Lars: "Der is trouble vit da ridden launmoer, Pappas. Der is vater in da carborader."
Ole: "Vater in da carborader? Dat is ridiculous."
Lena: "Jah, it shur true our son nose da ridden launmoer carborader has da vater in it."
Ole: "Betcha two could not find da carborader. I'll go see to fix it. Ver is it?"
Lena: "In da backyard svimming pool!"
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