Falukorv – A Classic Swedish Sausage from the 16th Century

In Cuisine by Skjalden

Falukorv is a classic Swedish sausage that’s a big favorite in many homes, not just in Sweden but around the world. It’s made with a mix of smoked pork and beef or veal, along with potato starch flour, onion, salt, and a few gentle spices. The best part? You can eat it straight from the package because it’s already cooked, making it a super convenient choice for meals in a hurry.

A Look into Falukorv’s Past

Let’s take a quick trip back in time to see where Falukorv comes from. It all started in the copper mines of Falun, Sweden, during the 16th and 17th centuries. Back then, oxen were used to power all sorts of machinery before steam engines took over. When these oxen passed away from hard work or old age, their hides were turned into ropes for the mines. Meanwhile, some of the leftover meat was saved by salting and smoking it, which was how the first Falukorv sausages came about. By the late 1800s, a butcher named Anders Olsson gave the recipe a little tweak, and that’s how we got the Falukorv we know and love today.

Thanks to its unique taste and history, Falukorv is protected by a special rule in the EU and the UK that makes sure it stays true to its roots. This rule says that only potato flour can be used to keep it all together, and it must be at least 45% meat, though many brands go above and beyond this.

Cooking with Falukorv

Falukorv is super versatile, which means you can do a lot with it in the kitchen. It’s great sliced and fried with potatoes, whether you like them boiled, mashed, or fried. You can also toss it with some macaroni for a simple, cozy meal. Some folks like to bake it with cheese and mustard, adding onions or apples for an extra kick, and serve it with a side of potatoes. It can even take the place of beef in stroganoff, turning it into a dish called korv Stroganoff, or be chopped up for a traditional dish called pyttipanna.

For those who might want something a bit different, there are variations known as “middagskorv” or dinner sausage. These can have less fat, be made from chicken, or even be vegetarian, made from things like soy, pea, and potato protein, or quorn. This means pretty much anyone can enjoy the rich flavor of this Swedish staple.

Falukorv is more than just a type of sausage; it’s a piece of Swedish culture that’s easy to love because of its rich flavor and the stories behind it. It’s also incredibly easy to use, whether you’re whipping up a quick dinner on a busy weeknight or experimenting with traditional Swedish recipes. With Falukorv, you get a taste of Sweden’s culinary history in every bite, and its versatility means there’s always a new way to enjoy it.