For me, Falukorv is one of my favorite Swedish comfort foods and makes a wonderful mid-week dinner. There are many different ways to prepare this sausage, but we most often prepare it the traditional way, which is the recipe for this post. Oh and Yes, you can get Falukorv in the US and Canada as well as the Europe (including Britain).
Now you’re thinking “no way”, Swedish Meatballs are the classic Swedish comfort food, but I’m willing to bet that Sweden consumes more Falukorv than meatballs. One reason, Falukorv is less expensive and easy to prepare.
“What the heck is Falukorv”? Think bologna, but really good bologna. In the beginning, Falukorv was originally made from beef, Pork and Veal with a dash of potato flour and some herbs. FYI; korv is sausage in Swedish.
Falukorv or ring bologna as it’s known outside Scandinavia, is said to have come from the German miners at the Falun copper mine during the 16th and 17th century. Back then, ox hide was used to make ropes and some of the leftover meat was salted, smoked and used to make sausages. Falukorv is said to have been based on Lyoner sausage from Germany. Lyoner sausage is basically European bologna.
Preparing the meat in this fashion became popular again in the late 19th century. Anders Melker Olsson, a butcher from Falun Sweden, is credited with the development of the modern Falukorv. The Olsson family continues to make Ander’s Falukorv at Melkers Chark AB in Falun Sweden. Falun is located North of Stockholm and Melkers Chark is on my “Food Tour Bucket List”. Maybe this summer!
Classic method for preparing is to simply to bake the sausage in the oven after prepping it. You’ll need a Falukorv (bologna ring), onions, cheese (we use Herrgårdsost ), Heinz Chili Sauce and Swedish mustard. Can’t find these in the US, you can order the Falukorv (ring bologna) online at Willy’s Products and from Geier’s Sausage Kitchen. If you live in the Pacific Northwest, you can get the Falukorv and other ingredients at one of the Scandinavian markets in Seattle (Ballard). Hence, if none of this works, but you want to try this recipe, try Boar’s Head bologna (pork & beef). Ask you butcher to cut a single piece (2 lbs for four to six people) and then half or quarter it and prepare as discussed below. Can’t find Swedish mustard, use a good strong honey mustard. I recommend trying a white cheddar, but the cheese is your choice.
Wait, What about the wine! — Drink it, it goes great with this sausage as does a good beer.
What’s with the peas and potatoes? Before we get cracking on the Falukorv, you need peel up a mess of good mashing potatoes. Also, get your salted water ready so when the sausage comes out of the oven (about 30 minutes) your potatoes are ready to mash and your peas are set to warm. This is the classic combo.
Such an easy and simple dish to prepare. First of all, you’ll need to peel back the skin (if it has some) and then place it on a cutting board. Next, cut slices (as below) in the sausage about 1/2 an inch apart, but don’t cut all the way through. Make sure the sausage remains in one piece.
Tip: Prior to cutting slits in the Falukorv, place the sausage in the oven proof container you plan to use to make sure it fits.
In addition, continue slicing the length of the sausage. Next, either pipe in or spread the mustard and then the chili sauce into the slits in the sausage. Now place the thin sliced red onions in each of the slices. Also, you can also omit the chili sauce and place thin sliced tomatoes and apples in the slits if you prefer.
We then top off the sausage with the graded cheese. As I mentioned, use the cheese of choice. One that has a nice flavor and melts well.
At this point, just pop it into your preheated oven (250°c/425°f) for about 30 minutes. Check it after 20 minutes and if your cheese is brown, tent with foil to avoid over browning. Don’t forget the potatoes!
We’re all set to get down to some serious Falukorv eating.
HAPPY KORV COOKING!
Falukorv - A Swedish Comfort Food
- 800 g (2 Lbs) Falukorv (ring bologna)
- 150-200 g (6-8 oz) grated Herrgårdsost (or cheese of choice)
- 1 Red onion , halfed and thin sliced
- 1 Apple , thin sliced (if using)
- 1-2 Tomatoes , thin sliced (if using)
- Heinz Chili Sauce
- Swedish Mustard (strong honey mustard)
Preheat your hob (oven) to 425°f (250°c).
Peel back the skin on the Falukorv (if it has some) and then place it on a cutting board.
Cut slices across (perpendicular to the side) the Falukorv about 1/2" (12mm) apart, but don’t cut all the way through. The Falukorv should remain in one piece.
Pipe in or spread the mustard and then the chili sauce into the slits in the sausage.
Place the thin sliced red onion in each of the slices in the Falukorv.*
Top off the Falukorv with the graded cheese.
Place on the center rack in your preheated oven (250°c/425°f) for about 30 minutes. Check it after 20 minutes and if your cheese is brown, tent with foil to avoid over browning.
Let it set for about 5 minutes prior to serving.
Recipe Notes*You can also omit the chili sauce and place thin sliced tomatoes and apples in the slits if you prefer.