värmlandskorv potatiskorv

[@charcutaria]

Receita completa: charcutaria.org/receitas/varmlandskorv-potatiskorv-linguica-de-batata-sueca/ QUER COMPRAR TRIPAS, CONDIMENTOS? charcutaria.org/loja/

[@alexsouza7734]

É extremamente prazeroso ver suas receitas. Pela primeira vez me vi motivado a seguir um canal no youtube

[@gn2932]

I was born and raised in Minnesota to Swedish immigrants. All of my relatives and their friends made and served "potatiskorv". Not once did I hear it called varmlandskorv. All I can say is to paraphrase Shakespeare that "potatiskorv by any other name will taste as good". My very favorite sausage!

[@hni7458]

Great message Mr Nylen, by the way my neighbours' name here in SWE! As young, back in the days, nor did I call it Vkorv! We Swedish Varmlanders called it potatiskorv; varmlandskorv was for the outsiders. Please make much potatiskorv now for Christmas.

[@danielpinto1925]

@@hni7458 Thank you both of you guys for adding more info to this video through your commentaries. It really makes difference.

[@rangeldasilvaserafim8946]

Com certeza, deve ser deliciosa, parabéns!

[@gloriaelenacorrales6881]

Excelente, se ve super deliciosa su receta. Mil gracias por ensañarnos. Gracias 🙏🙏🙏🤗🤗

[@Reisdorango]

Top de mais vou fazer, adorei a receita

[@user-mi7pq6mt4t]

PARABENS PELA SUA UMILDADE DE ENSINAR AS PSSOAS.

[@marilenesacramento7377]

SIMPLESMENTE ESPETACULAR PARABÉNS E GRATA FOI DE GRANDE VALIA!

[@rafael9285]

Gosto muito do seu canal. O conteúdo é muito bom. Nunca tinha visto essa receita. Deus te abençoe.

[@Valdemar741]

Очень хорошо! Такая колбаса не делается впрок и не хранится долго, а просто готовится и съедается, как обычные котлеты, поэтому Instacure # 1 или нитритная соль здесь совершенно не нужны, достаточно обычной поваренной соли.

[@jacaresilva117]

Acho que não precisa cozinhar....vou tentar, valeu! Otima receita

[@carlostedesco1987]

Parabéns pelo canal! Ótimo conteúdo, muito didático.

[@charcutaria]

Oi Carlos, obrigado!

[@RecetasMaricel]

Nada más rico que los chorizos artesanales. Buena receta! 🤗

[@mauriciobonato4547]

Bem simples de fazer, vou começar fazer amanhã pra comer sabado ...

[@guirguisyoussef5422]

Well well realy so good work and very delicious too thanks my dear for sharing --- greetings

[@charcutaria]

Hi Guirguis, thank you!

[@CanseidaCidade]

No começo do vídeo imaginei que precisaria de antioxidante por conta da batata, mas não só por conta dela, falei dela pq escurece com mais facilidade. Gostei da receita, é sua? Belo vídeo!!!

[@charcutaria]

A batata é levemente cozida no início para evitar que fique escurecida. É sempre bom usar um antioxidante em conjunto com o sal de cura pois funcionam em sinergia. A receita foi uma adaptação baseada em receitas variadas que encontrei durante a pesquisa.

[@CanseidaCidade]

@@charcutaria Obrigado por responder, já estou inscrito. Canal top!

[@sergiosouza9615]

Ficou maravilhoso!!! A trilha sonora de fundo também ficou muito melhor que as anteriores repetitivas a até irritantes... PARABÉNS!!!

[@charcutaria]

Oi Sergio, obrigado! Estou tentando ampliar a lista de músicas com direitos de uso liberados.

[@gonzalogonzalez2883]

Hola, genial

[@atsisegavidia5904]

Saludos desde Venezuela se ven deliciosos nada difícil de realizar gracias por Compartir sus conocimientos 👍

[@lilianajesus6111]

Dá água na boca suas receitas... só trava qd vc diz nome de produtos não muito comum

[@charcutaria]

kkk verdade, os nomes não facilitam muito!

[@gustavolartiga4279]

Buena pinta, voy a probar, gracias

[@РенатТюкаев-г7с]

Спасибо за новый рецепт..давно не было роликов..Всех благ и удачи..👍👍

[@cleidineyoliveira842]

Show!

[@tiagosorban]

Top de mais!

[@yuyovargas5485]

Buen dia..Que delicia. Nuevamente muchisimas gracias por subtitular en español. Un abrazo desde Colombia

[@ilmiopane5149]

Hola buenas tardes!! Me encanta su canal sus recetas son espectaculares y sencilas de hacer! Gracias por compartir sus recetas! Una pregunta usted tendrá la receta del famoso spam spread? O mejor llamado jamón endiablado? Saludos

[@charcutaria]

Hola Maria. Haré una receta de diablitos. Me gusta mucho todos los patés! Saludos

[@ilmiopane5149]

@@charcutaria Gracias!!! Y gracias por responder tan rápido! Saludos!😘😊

[@pablogarcia-ix8cj]

Buenísimo, en algún momento me animo a aprender a hacer embutidos... Muchas gracias y saludos desde Argentina

[@samuelvega3679]

Love you guys!!!

[@jorgefetter]

Obrigado por compartilhar mais um pouco de seu conhecimento. Aproveitando gostaria de uma receita de salsicha para cachorro quente. Mas algo raiz, tipo tradicional germânica. Obrigado mais uma vez.

[@charcutaria]

Oi Jorge, para cachorro quente temos a receita da frankfurter no canal. Tem origem na Alemanha, mas acabou sendo mais típica dos EUA do que da Alemanha. Talvez possa usar essa receita abaixo da bratwurst e adaptar para um formato mais fino típico do cachorro quente. charcutaria.org/receitas/bratwurst-salsicha-alema/ charcutaria.org/receitas/salsicha-hotdog-frankfurter-cachorro-quente/

[@jorgefetter]

@@charcutaria , obrigado mais uma vez...

[@csufjeff]

Excellent...Cheers Jeff

[@iamtherealhollywoodhank]

Yum, makes me want to have some fresh kielbasa!

[@tomashidalgo7321]

Hola muy buenas,ante todo felicitar y dar las gracias por estos aportes tan maravillosos,que nos prestas,,, y preguntar que carne Bobina.(de que parte,en especial) simplemente..muchas gracias un fuerte abrazo

[@СергейОзеринский]

очень интересно, отдельное спасибо за Русские субтитры

[@danielcampos924]

Muito tóp

[@pedrovanius2025]

Sensacional amigo !! Sempre apresentando receitas da charcutaria tradicional das mais variadas culturas !! 👏🏻👍🏻 A título de curiosidade será que haveria como tu disponibilizar alguma receita tradicional russa ?? 😃 Obrigado !!

[@charcutaria]

Obrigado Pedro. Obrigado! Tento trazer coisas diferentes. Essa linguiça Suéca achei que teria pouco sabor mas fiquei surpreendido, no começo estranhei pela textura, mas é só uma questão de hábito e o sabor é muto bom. Vou tentar perguntar para os Russos que estão sempre no canal se há alguma receita típica deles. Deve ter muita coisa boa pois acredito que o leste europeu tenha incorporado receitas deles, e por lá eles são bons neste tipo de produto. Abraços!

[@demsniper7733]

@@charcutaria В России живёт 190 национальностей. :) К нас на Кавказе любят сыровяленную колбасу "суджук". Думаю вам тоже понравится.:)

[@charcutaria]

​@@demsniper7733 Я поищу рецепт и попробую сделать "суджук", чтобы попробовать. Большое спасибо за указание! Я рад узнать о различных культурах и кухне вашего региона.

[@pedrovanius2025]

Charcutaria Ótimo !! 👍🏻 Beleza e obrigado velinho !! Fico no aguardo !! 👍🏻

[@fabianobraz352]

Deu Fome

[@ИгорьГеоргиевич-ы2к]

спасибо за рецепт

[@ГеннадийОнищенко-х9у]

Спасибо за субтитры на русском. Отличный рецепт👍. Попробую.

[@SMART-STOCK]

Здравствуйте. Отличный рецепт и великолепный канал. Все, что я делал по вашеим рецептами, получилось. Вопрос. Нужно ли варить колбаски для приготовления на гриле или можно сразу жарить?

[@charcutaria]

Можно сразу жарить! Гриль, сковорода или уголь.

[@SeeMakeEat]

I've been watching you for a long time and I've tried to put in practice what I see on your videos. I Frunze de like to see, then to make, so we can eat :) Everything I tried turned just great and really tasty. Thank to you, my kids & husband like a lot what I prepare for them. I'm trying also cook on my own way, therefore a couple of days ago I created my own channel. Hope I can inspire also other to cook, because in my opinion always the food prepared at home tastes better than the one in the restaurants. Keep up the good work!

[@Asia.Le.]

Спасибо за русские субтитры!

[@anselmomandrozzato5090]

Olá amigo !! qual disco usou no moedor??? , e se quiser dar mais liga entre os ingredientes, oque poderia adicionar???.Abs. Anselmo de Joinville-SC.

[@charcutaria]

Oi Anselmo. O disco utilizado foi com furos de 8mm. Para dar mais liga pode tentar utilizar um mix de rendimento, geralmente composto por proteína de soja e fosfatos. Como este produto: charcutaria.org/produto/emulsificante-estabilizante-carneo-embutidos-rendimento/

[@lievtolstoi4673]

Qual é esse canhão que você usou para encher linguiça?

[@charcutaria]

O canhão/escadador de linguiça pode comprar direto do fabricante bit.ly/sausagestuffer

[@jmyd83]

👍

[@anyelohernandez6126]

Hey broth good morning long time you don't make nothing. Thank I like you video..

[@charcutaria]

Hi Anyelo. Thank you!

[@AnnaKaunitz]

I am in Sweden, from Sweden and - no one here - says “potatiskorv”, that is unheard of. “Potatis” means potato 🥔 in Swedish. The sausage is never called “potatiskorv” anywhere in Sweden. It is sold as “värmlandskorv”. The geographic region of Värmland is what the name värmlandskorv refers to, as in “sausage of/from Värmland”. Värmland is a region located in the middle part of the country, bordering Norway. “Korv” is the Swedish word for sausage. Sweden is a very large country, the 5th largest across Europe. The country is elongated with eight different climate zones. Every corner of the country had its own local, different, artisanal production of food and agriculture. I don’t think this sausage is that widely eaten today. I don’t think I have ever tried it. I guess it’s most popular still in Värmland. Many local dishes/products became popular all over the country while others remained local. The large influx of food from all over the world has had a very positive impact on the food scene. The letter ä in värmlandskorv can’t be left out. Names of dishes are not spelled with a capital letter in Swedish. This sausage is not widely, if at all, eaten during Christmas in Sweden. Please do not call an American dish, “a typical Swedish dish”. The immigrant foods from the 19th century and this name have nothing to do with the product/name in Sweden now. It’s not Swedish food. 99,9 out of 100 times, Swedish food get presented as a completely different dish with an inaccurate background. It takes a deeper understanding and contemporary knowledge to modern day 🇸🇪 There might be an other Swede disagreeing with me. But, we usually agree to disagree when we disagree 😂 Great to see the video! The sausages look amazing. Thank you for the video. This got a bit long. I couldn’t find any info online in English on the värmlandskorv. Found a couple of very initiated sites in...Swedish but well yeah...haha. I wanted to take the opportunity to educate the world a bit on the topic as there’s already to much existing confusion about Sweden & it’s food, outside the country 😆🍷

[@charcutaria]

Hi Anna, thanks for your comment. Corrected to värmlandskorv with ä and without capital letter. Charcuterie products often originate in historical moments(wars, droughts, the need to preserve certain ingredients, long immigration paths) and then change or disappear(totally or partially). I am sure that contemporary Swedish cuisine is quite different. Perhaps "a typical Swedish dish" expressed the wrong idea, the intention was to highlight the origin of the sausage. The inheritance. I learned about the recipe as potatiskorv, then I researched it and saw that it was better known as värmlandskorv. So I put both names in the title. I put the story as I managed to find it but there are certainly many errors and gaps. I was very pleased to get your feedback as someone who lives in Sweden. It then appears to be a popular recipe (or was) in a small part of Sweden. Thank you for sharing your knowledge.

[@krtgiroto]

You certainly educated me Anna, thank you very much for the info.

[@seanberquist106]

My American family calls it Potatiskorv, I had never heard of the Värmlandskorv name until I went to look up recipes online for it. My understanding is its called Potatiskorv in Värmland and in the USA among Swedish emigrants. I have no idea how popular it is here in the US outside of my family, but we also chow down on Xmas. Thank you for posting the recipe.

[@terranovagreenfarms4184]

WHO CARES IS A SAUSAGE. THAT'S ALL. IT'S AMERICAN OR NOT IS JUST FOOD. WHAT IS THE BIG DEAL? DO YOU COOK? WHY YOU DON'T HAVE A COOKING CHANNEL? STOP THE CRITICISM TO OTHER PEOPLE. LEARN THAT'S ALL YOU HAVE TO DO. BE REAL BE GREATFUL TO THE PEOPLE WHO IS TEACHING YOU.

[@vlogdevitortr]

Se eu fazê-la sem o nitrito dura quanto tempo congelada?

[@dragansavic7066]

❤👍 Serbia

[@NOISPURNOISrec]

Pode ser assada?

[@NOISPURNOISrec]

Ja vi que pode no final do video. Valeu!

[@charcutaria]

@@NOISPURNOISrec Isso, a finalização pode ser de várias formas, particularmente preferi na frigideira com azeite.

[@terranovagreenfarms4184]

GREAT JOB. I HAVE A QUESTION: DO YOU EVER GRIND EVERYTHING ONE TIME, THEN MIX AND AFTER GRIND EVERYTHING TOGETHER AGAIN? I LEARN THIS FROM A ITALIAN POLISH COUPLE I MEET HERE IN NEW YOR AND THEY TOLD ME THIS MAKES THE SAUSAGES MORE TENDER WHEN YOU COOK THEM AND THEIRS ARE THE BEST I EVER TRY. YOU MUST TRY SOME TIME AND LET ME KNOW IF YOU DID IT OK. BLESSINGS. RAY 🇨🇴👊😎👊🇵🇷

[@charcutaria]

Hy Ray, i grind twice only if its a emulsified sausage(like frankfurters). Here in Brasil we have "churrasco"(bbq) sausages that have large pieces of meat and fat. They are generally more compact, less soft. But a Italian-Polish couple should have a good heritage on this stuff, for sure its a good tip to try. Thanks for sharing this.

[@terranovagreenfarms4184]

@@charcutaria DO YOU HAVE A VIDEO FOR YOUR CHURRASCO SUSAGE SOUNDS INCREDIBLE. MAY I ASK YOU NAME AND WHERE ARE YOU IN BRAZIL? DO YOU HAVE A DELICATESSEN THERE IN YOUR TOWN OR JUST KZbin LINE BUSINESS? I WILL LOVE TO KNOW MORE ABOUT YOU IF YOU WANT TO SHARE. MAYBE SOME DAY I CAN GO AND VISIT YOUR TOWN AS I TOLD YOU IM THINKING TO GO TO CALI AND OPEN A PIG OUT SMOKE & SHAKE SHACK. WELL BROTHER LET ME KNOW IF YOU HAVE AN EMAIL WHERE WE CAN SHARE THINGS. BLESSINGS. RAY. PS. THIS IS THE LOGO OF MY FARM IN PUERTO RICO I THINK IS LIKE FAZENDAS VERDES NOVA TERRA.

[@vladimircardoso4265]

Pode comssumir assada ou frita sem cozinhar

[@charcutaria]

Oi Vladimir, pode sim pular a cocção e assar ou fritar.

[@silviatai7106]

Como calcular la sal de praga?

[@charcutaria]

Depende de la composición, de la proporción del aditivo.

[@silviatai7106]

@@charcutaria pregunta, a q llama aditivo? Y para q se usa?

[@charcutaria]

@@silviatai7106 en la sal de cura el nitrito es el aditivo.

[@frentearmada3641]

É feito assim na Rússia?

[@charcutaria]

É um produto típico da Suécia.

[@joseguilherme3032]

@@charcutaria qual a marca e modelo da maquina de encher linguiça ?? voce vende ??

[@demsniper7733]

В России такого точно не делают.:)

[@charcutaria]

@jose guilherme veio da China, pode comprar direto do fabricante em bit.ly/sausagestuffer

[@joseguilherme3032]

@@charcutaria OBRIGADO

[@СергейДавыдкин-я2т]

Воду нет лудьше Коньяк.