Ingredients
Sausage
- 800 gfalukorv, in 1 cm slices or thick batons
- 2 tbspbutter
To go with it
- 1 kgpotatoes, for mashing
- 150 mlmilk, warm
- 50 gbutter
- salt and white pepper
- nutmeg, grated
To serve
- lingonberry jam
- sweet mustard, optional
- pickled cucumber
Directions
- Boil the potatoes, drain them well, and let them steam dry in the pan for a minute before mashing with the butter, warm milk, salt, white pepper and nutmeg.
- Score the falukorv slices with a shallow cross-hatch on one side, or cut the sausage into thick batons. The scoring lets the slices sit flat instead of curling into cups as they heat.
- Melt the butter in a wide frying pan over medium-high heat.
- Fry the slices for three to four minutes a side until deeply browned at the edges and blistered.
- Do not crowd the pan. Falukorv gives out moisture, and a full pan steams the slices grey instead of browning them — cook in two batches if you need to.
- It is already cooked, so this is entirely about the crust. Take it further than looks necessary.
- Serve straight from the pan onto the mash, with lingonberry jam and pickled cucumber.
Technique
- Score the slices and give them room. Those are the only two things that matter.
- Hot pan, real butter, deep browning.
- Lingonberry is not optional in Sweden. The sweet-sour cuts the fat.
Substitutions
- Any mild pre-cooked ring sausage, though genuine PGI falukorv has a distinct fine texture.
- Split lengthwise, stuffed with cheese, wrapped in bacon and baked — the standard Swedish variation.
- Macaroni or fried potatoes in place of mash.
Variations
- Korv Stroganoff — batons in a paprika and cream sauce, a Swedish weeknight fixture.
- Diced into pyttipanna with potato and onion.
History
A sausage from the Falun copper mine district, where surplus ox meat came from animals kept for hide rope; it gained PGI protection in 2001.
Frequently asked questions
What is Falukorv?
Falukorv is a charcuterie & cured from Sweden: thick mild sausage sliced and fried for weeknight suppers. A sausage from the Falun copper mine district, where surplus ox meat came from animals kept for hide rope; it gained PGI protection in 2001.
How long does Falukorv take to make?
Falukorv takes 10 min of preparation and 20 min of cooking. The recipe makes serves 4. It is rated easy to make.
What can I substitute in Falukorv?
Yes, within limits. Any mild pre-cooked ring sausage, though genuine PGI falukorv has a distinct fine texture. Split lengthwise, stuffed with cheese, wrapped in bacon and baked — the standard Swedish variation. Macaroni or fried potatoes in place of mash.
What is the most important thing to get right in Falukorv?
Score the falukorv slices with a shallow cross-hatch on one side, or cut the sausage into thick batons. The scoring lets the slices sit flat instead of curling into cups as they heat.
