Ah, yes, pötatiskorv!! A "staple" at Christmastime at Mormor's (mother's mother)!! We would have this in one, long casing, though. Kind of bland (as many Swedish foods are <G>), so you'd load it up with a real spicy mustard!! (Recipe follows, if interested.) I think it was in the 15th/16th centuries that the Swedes got to increasing their land area & acquired a fair amount of northern Germany for the crown. So there is a bit of Swedish/German lineage in many, esp, southern Swedish and northern German families. Although the Skandinavian languages are considered "Germanic", they are still many major differences which keep them unique. Farmor (mother's father) during his Swedish military (actually more of merchant marine) had sailed on a German ship! I asked him one time why he was bouncing me on his knee & singing "Auch Du Lieber Augustine", a German song - that's when he told me of his time with the German navy! [He emigrated in the early 1900's and also confided in me that he had changed his name before naturalization in 1918 to AdolPH (he had been AdolF) due to being a "foreigner" and not wanting others to think his name was the same as Adolf Hitler!!] I do know because of the mostly short growing season in most of Sweden that these people would be VERY creative with their use of especially root vegetables: potatoes, rutabagas, turnips, etc. I'm sure many of the supposedly German dishes were quite common throughout northern Europe and you really can't attribute them to any one particular culture. Just as America has been a "melting pot", so have many other areas of the world throughout their inhabitance! Potatiskorv 2-lbs ground potatoes (peeled & uncooked) 2-lbs ground beef 1-lb ground pork 1/2-c ground onion Mix well & season with salt & pepper to taste. Fill casing with above mixture. To cook: 1. Prick casing before cooking. Cover with hot water & boil slowly about 1 hr. 2. Place in skillet or baking dish with a little water. Cover & bake about 1/2-hr at 350-degrees. Remove lid & continue baking about 1/2-hr. 3. Boil about 1/2-hr, then place in 350-degree oven in uncovered baking dish without water. Turn once so both sides brown. -Linnea >When I worked in a family meat market and sausage kitchen we made a Potato >Sausage, but it was a Swedish recipe. It was in made in links the size of >Frankfurters. The various recipes we read about were all Scandinavian origin, >but there could be German or various other recipies. > >Mark Peters >ParkMeters@aol.com > > >In a message dated 9/12/97 10:58:37 AM, you wrote: > ><<Hi Folks, > >Could this possibly be a Germanic recipe? >Thanks for your help? >Karla>>