Fresh sausage with fennel and caraway seeds (Färskkorv med fänkål och kummin) from Smörgåsbord: The Art of Swedish Breads and Savory Treats by Johanna Kindvall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cast-iron whole wheat bread (Gjutjärnsbröd fullkorn); Soft flatbread from Norrland (Mjukt tunnbröd); Beet salad (Rödbetssallad); Fresh potato salad (Nypotatissallad); Autumn salad (Höstsallad); Whole-grain mustard (Grov senap); Horseradish relish (Pepparrotsrelish); Crispy onions (Rostad lök)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Sausages must dry at room temperature at least one hour before cooking. Can substitute stout beer for porter beer.

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