I've been in the mood to make Swedish meatballs for a few weeks now. I usually make it with ground beef and ground pork, but the farm I buy my meat from gave me a great opportunity to experiment a little. Every week, when their butcher is making each type of sausage, he tosses in the bulk sausage that doesn't fit in the casing. Knowing that I love to experiment with my cooking, they gave me an interesting mix of chorizo, bratwurst and Italian sausage. The result may not have been authentic, but it sure was yummy!