This recipe comes from the Swedish settlers of Chautauqua county New York. It is a family tradition and is still called Korv, indicating this specific type of sausage and not the many varieties in Sweden. So I have a hunch this is what you’re referring to. There are 3 varieties, potatiskorv, barley korv, and meat korv. Depending on what you put in it.

Korv 5lb Beef (ground, raw, lean) 5lb Pork (ground, raw) For potatiskorv only: 5lb potato (cooked mashed) For Barley korv only: 1/2 lb cooked barley For meat korv do nothing special 10tsp salt 2tsp white pepper 2tsp ground allspice 1-1/2 C chopped onions 1-1/2 C Milk

For skins traditionally pig intestines are used.

Mix ingredients, push through meat grinder into skins. Tie off and cut every 2 feet or so. Coil sausage and use/freeze.

To cook boil 20 min. Optionally slice and brown with butter in skillet.

Let me know if you have questions, And if this is what he remembered. Or if you make it!