I have always thought our Christmas Eve Dinner was that of every family, but come to find out ours is more unique than I previously thought! We have the traditional ham, corn, jellos, pies but when it comes to the mashed potatoes there is a twist. We have Lutefisk gravy on our mashed potatoes. Lutefisk gravy is traditional milk gravy with a white fish added before it is served. I have eaten this for as long as I can remember and many of the family members are anxious every year to eat this tasty gravy. Another oddity in our family is the serving of Potato Sausage, it is a link type meat that most of the family raves over. So below I have included my grandma’s recipes for both of these dishes. My family has always told me that these are traditional Swedish dishes and we are a predominately Swedish family so we serve them to maintain some heritage and because they taste so good! These recipes include some actual measurements but common sense on amount to add/use is good approach for these recipes.
Lutefisk Gravy (10-15 people)
The first step is to cook the Lutefisk, which is typically found at small meat markets/delis or specialty stores, not at Wal-Mart or other large chains but you can call and check.
2 lbs of Lutefisk
Water (enough to cover fish and almost fill pan)
Large Saucepan ( bigger than the 3qt size)
2 Tablespoons of Margarine/Butter
Deep Skillet/Frying Pan
The first step is to boil the water with a little salt added to it. Now make sure your fish is thawed and the water is at a continuous/rolling boil. Now add the thawed fish to this water and allow it to cook for 5-7 minutes. The next step is to remove the fish from the water and allow cooling. Once cool, begin to pick out the bones, my Grandma uses a lightweight clean dish towel to lay fish on and pick out the bones. The next step is the gravy.
The gravy is made by taking the 2 tablespoons of margarine and allowing it to melt in a deep skillet or frying pan. Keep the pan at a low heat throughout making this gravy. Once the margarine is melted you can add flour gradually until a thick paste is formed. Once you have a thick paste begin to add the milk, stirring continuously. You continue to add milk and stir until you have smooth gravy. Now that you have the gravy take the cooled fish and add to the gravy and stir. Now you are ready to serve Lutefisk gravy on your mashed potatoes.
Potato Sausage (10-15 people)
This is another specialty meat product that can be purchased at non-large chain grocers, but you just have to call around and ask for it.
2-3 packages of Sausage (depends on number of people serving)
This is pretty simple, the first thing you must do is puncture the casing on all the potatoes sausages with a fork, to prevent them from bursting/splitting while you cook them. The next step is hear your large pan of water to a rolling boil. Now add your sausages to the boiling water and cook for 20 minutes. These sausages are then taken out and can be eaten as they are, you just have to either scrape out the inside of the casing or peel the casing off.
The sources for these recipes is my Grandmother and my own memory!