Prinskorv, or “prince sausage,” is a small but popular Swedish sausage. The history of Prinskorv goes back to 1805 when it was first made by Georg Lahner, a butcher from Vienna. This marked the beginning of a rich tradition that intertwined with Sweden’s culinary identity.
This sausage is usually enjoyed fried and served with mustard. Frying enhances its flavors, making it a savory treat for many. It becomes especially popular during the Christmas season when it’s a common item in Swedish homes. This seasonal spike in popularity underscores its role in holiday festivities.
During Christmas, you’ll find Prinskorv alongside other traditional dishes on the Swedish holiday table, or julbord (Christmas table). This inclusion highlights its importance in Swedish culture.
But its appeal isn’t limited to just one season. Prinskorv is also a favorite during the midsummer celebrations, typically served with dishes like meatballs, pickled herring, and various salads. These occasions showcase the sausage’s versatility and widespread appeal.
The traditional recipe for Prinskorv includes a mix of spiced pork and veal stuffed into sheep casings. This mixture gives the sausages their unique flavor and texture. They’re often made with a special cut that makes them look like little crowns. This distinctive shape is not only visually appealing but also a nod to the sausage’s royal moniker.
The name Prinskorv originally referred to any small sausage. But over time, it came to specifically mean the type we know today. This change and the special way of making Prinskorv have been part of Swedish cooking since the 1800s. This evolution reflects its enduring legacy and adaptation over time.
Until 2002, the name “Prinskorv” was protected in Sweden, meaning the sausage had to contain a certain amount of meat. Now, it follows the same rules as other sausages in the EU. This regulatory shift has broadened its market. But even with these changes, Prinskorv remains a beloved part of Swedish food tradition.
Photo credit: Eget arbete
