Svensk pølseret is a well-known Danish stew that I think most Danes have had on occasion. It is not a Swedish dish, as the name would have you believe, but rather it seems to have come from a summer camp experience in Sweden and was created by using up the last bits of foods in the pantry. And that is what makes this dish so great, it allows you to use up your left-over potatoes and it’s quick and very easy to make on a busy weeknight. I made it many years ago and then forgot about it until my family came to visit. Traditionally Svensk pølseret is made with paprika but in my sisters version she is using curry instead which taste absolutely wonderful and adds a nice heat to the dish.
Svensk Pølseret (6 servings)
1 tablespoon Extra Virgin Olive Oil
1 medium onion, diced
6-7 hot dogs, sliced
2 1/2 lbs left-over cold cooked potatoes, cubed
1 cup ketchup
2 cups milk
2-3 tsp curry
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
Chives, for garnish
Potatoes are peeled, cooked and drained, placed in refrigerator overnight.
Dice onion and hotdogs. Cut cold potatoes into cubes. Mix ketchup and milk together and set aside. Cook onions in a small amount of olive oil until translucent, add hotdogs and cook for another 2-3 minutes. Add curry, salt, pepper and garlic powder, cook for another minute. Add potatoes and ketchup/milk mixture, stir gently to combine. Turn heat down to low and continue to simmer very gently for another 30-45 minutes. Garnish with chives and serve with warm dinner rolls and enjoy.
Source: my sister Jonna Pedersen