‘Hurdy Gurdy’ Swedish Sausage Stew

I’m not technically sure that this is Swedish…or indeed that the Swedes have ever heard of it! But it’s a dish that is popular in Denmark and in the local lingo is known as Svensk Pølsegryde (Swedish Sausage saucepan/skillet). It’s popular with kids and you often see it on the deli counter of supermarkets where it is sold by weight.

Easy peasy to make and – using ingredients that I normally always have on hand – it’s one of my regular stand bys. DH likes it too. Who doesn’t like sausages? LOL

You’re going to need:

  • an onion, chopped
  • a couple of carrots, peeled and chopped into small pieces
  • a teaspoon of mild or sweet paprika powder
  • 5 good quality frankfurter sausages (we use the ‘Langelænder’ brand), chopped into small pieces
  • 1-2 tablespoons tomato ketchup or tomato purée
  • a tin of tomatoes (I normally add a tablespoon of sugar too, to counter the acidity)
  • a couple of dashes Worcester sauce (‘English’ sauce as it’s called here) if you have it


  • 50-100mls of cream / a quarter-half a cup of ‘half&half’ (you could just add stock or water, but where is the fun in that??)

Fry in this order: onions, carrots, paprika, sausages

Add the tin of tomatoes (and sugar, if using), the ketchup or purée and the Worcester sauce

Bring to the boil then simmer for about 10 minutes

Add the cream, plenty of pepper and some salt, and let it heat through gently

Serve with rice, bulgur wheat, couscous, pasta, noodles… I personally like it served with rice or bulgur. Which is also the easiest option for me, because I just plug in the rice cooker before I start making the stew and let it get on with the job 😉

That’s it…a recipe worthy of the Swedish chef himself! 😉

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Many thanks to Donna for stopping by the “Let’s try that again, shall we” post and asking for the recipe 🙂