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Scandinavian Pork Patties With Gravy: A Taste of Home

The scent of sautéed onions and herbs always transports me back to my grandmother’s cozy kitchen. She wasn’t Scandinavian, but her best friend was, and she learned many of her favorite recipes from her. This dish, succulent pork patties simmered in a rich, creamy gravy, was a particular favorite. I remember standing on a stool, mesmerized, as she shaped the patties with practiced ease. It wasn’t fancy, but every bite was pure comfort and love – a memory I cherish and a flavor I strive to recreate every time I make it.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Dietary Type: Not Gluten-Free

Ingredients

¾ lb ground pork
¼ cup flour
1 egg
2 tablespoons onions, minced
½ teaspoon salt
½ teaspoon coriander
½ teaspoon sage
½ teaspoon thyme
⅛ teaspoon black pepper
½ cup water
5 tablespoons margarine
½ cup onion, chopped
1 cup mushroom, sliced
2 tablespoons flour
1 ½ cups water
2 teaspoons beef bouillon
⅛ teaspoon black pepper
½ cup sour cream
Boiled potato, to serve

Equipment Needed

Small mixer bowl
Large skillet
Medium saucepan
Measuring cups and spoons
Paper towels

Instructions

In a small mixer bowl at low speed, combine the ground pork, ¼ cup flour, egg, minced onion, salt, coriander, sage, thyme, and ⅛ teaspoon black pepper. Beat just until blended.
Slowly add ½ cup water and continue to beat until the mixture is smooth and light. This step is crucial for ensuring the patties are tender and not dense.
In a large skillet over medium-low heat, heat 2 tablespoons of the margarine until the foam subsides. The margarine adds richness, but you can substitute butter for a deeper flavor.
Drop about ¼ cup of the pork mixture at a time into the skillet. Gently shape each portion into patties approximately ½-inch thick. Avoid overcrowding the pan; cook in batches if necessary to maintain consistent browning.
Sauté the patties for 7 minutes, or until a rich, medium-brown crust forms on the bottom. Resist the urge to move them around too much; this allows for proper searing.
Turn the patties and cook for another 7 minutes, or until they are no longer pink in the center. Use a meat thermometer to ensure an internal temperature of 160°F (71°C).
Drain the cooked patties on paper towels to remove excess grease and keep warm while preparing the gravy. A low oven (around 200°F or 93°C) is perfect for this.
In a medium saucepan over medium heat, sauté the chopped onion in 1 tablespoon of the margarine for 3 minutes. Stir occasionally to prevent burning and to ensure even cooking.
Add the sliced mushrooms and sauté for 2 minutes longer. This helps to release their moisture and develop their flavor. Transfer the onion and mushroom mixture to a small bowl and set aside.
In the same saucepan over medium heat, melt the remaining 2 tablespoons margarine.
Add 2 tablespoons flour. Cook and stir continuously for 1 minute, or until lightly browned, creating a roux. This is the base of your gravy, so be careful not to burn it.
Gradually stir in 1 ½ cups water, beef bouillon granules, and ⅛ teaspoon black pepper.
Stirring constantly, bring the mixture to a boil and boil for 3 minutes, or until the gravy has thickened to your desired consistency.
Remove the saucepan from the heat. Return the sautéed onion and mushroom mixture to the gravy.
Stir in ½ cup sour cream until it is fully blended and the gravy is smooth.
Cook over low heat just until heated through. Be careful not to boil the gravy after adding the sour cream, as it may curdle.
Serve the pork patties hot with boiled potatoes. Spoon the gravy generously over the patties and potatoes.

Expert Tips & Tricks

For a richer gravy, use beef broth instead of water and beef bouillon.
If the gravy is too thick, add a little more water or broth to thin it out. If it’s too thin, whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it into the gravy while simmering.
Don’t overcrowd the skillet when cooking the patties. Cook them in batches to ensure even browning and proper cooking.
To enhance the flavor of the patties, try adding a pinch of ground allspice or nutmeg to the pork mixture.
For a smoother gravy, use an immersion blender to blend it before adding the sour cream. However, this is optional.

Serving & Storage Suggestions

Serve the Scandinavian Pork Patties hot, ideally with boiled potatoes to soak up the delicious gravy. Steamed green beans or a simple side salad also complement the richness of the dish.

Leftover patties and gravy can be stored separately in airtight containers in the refrigerator for up to 3 days. The gravy may thicken upon refrigeration; add a splash of water or broth when reheating to restore its original consistency.

To reheat the patties, gently warm them in a skillet over low heat or in the microwave. Reheat the gravy in a saucepan over low heat, stirring frequently. Avoid boiling the gravy to prevent curdling.

Freezing is not recommended, as the sour cream in the gravy may separate upon thawing, affecting the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	517.7 kcal	N/A
Calories from Fat	354 g	68%
Total Fat	39.4 g	60%
Saturated Fat	13.2 g	66%
Cholesterol	145.5 mg	48%
Sodium	569.4 mg	23%
Total Carbohydrate	13.7 g	4%
Dietary Fiber	0.9 g	3%
Sugars	1.5 g	N/A
Protein	26.6 g	53%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend in both the patties and the gravy. Be sure to check the ingredient list of your beef bouillon to ensure it is gluten-free as well.
Dairy-Free: Replace the margarine with a plant-based butter alternative and the sour cream with a dairy-free sour cream substitute.
Herbs: Feel free to experiment with different herbs to customize the flavor profile. Fresh parsley, chives, or dill would be lovely additions.
Meat: While this recipe calls for ground pork, you can also use ground beef, ground turkey, or a combination of meats.
Vegetarian Gravy: For a vegetarian version, use vegetable broth instead of beef broth and omit the beef bouillon. Add a splash of soy sauce or tamari for umami flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the pork patties ahead of time?
A: Yes, you can prepare the pork patties mixture ahead of time and store it in the refrigerator for up to 24 hours. However, it is best to cook the patties fresh for the best flavor and texture.

Q: What if I don’t have sour cream?
A: You can substitute plain Greek yogurt for sour cream in the gravy. It will provide a similar tanginess and creamy texture.

Q: Can I use dried herbs instead of fresh herbs?
A: While fresh herbs are preferred, you can use dried herbs. Use about 1 teaspoon of each dried herb (coriander, sage, and thyme) in place of the ½ teaspoon called for in the recipe.

Q: How do I prevent the gravy from clumping?
A: The key to preventing lumps in the gravy is to whisk the flour into the melted margarine thoroughly and cook it for a minute before adding the liquid. This creates a smooth roux that will thicken the gravy without clumping.

Q: What other vegetables can I add to the gravy?
A: You can add other vegetables to the gravy, such as carrots, celery, or peas. Sauté them along with the onions and mushrooms.

Final Thoughts

This Scandinavian Pork Patties with Gravy recipe is more than just a meal; it’s a warm hug on a plate. The savory pork, combined with the creamy, flavorful gravy, creates a symphony of textures and tastes that will leave you feeling satisfied and comforted. Don’t be afraid to experiment with the herbs and spices to create your own unique version. Whether you’re sharing it with family or enjoying it on a cozy night in, I hope this dish brings you as much joy as it has brought me over the years. So, roll up your sleeves, gather your ingredients, and embark on this delicious culinary adventure! I encourage you to try this recipe and share your experience, and perhaps pair it with a crisp apple cider for a truly delightful Scandinavian-inspired meal.

Scandinavian Pork Patties With Gravy Recipe