 A picture of a falukorv, split in half. The outermost red layer is a wrapper made of paper + cellulose, which is removed prior to preparation and consumption | |||||||
| Region or state | Dalarna | ||||||
|---|---|---|---|---|---|---|---|
| Associated cuisine | Sweden | ||||||
| Invented | c. 16-17th century | ||||||
| Serving temperature | Hot, occasionally cold | ||||||
| Main ingredients | Smoked pork & beef/veal, potato starch, | ||||||
| Ingredients generally used | onion, salt, spices | ||||||
| Food energy (per 100 g serving) | 260 kcal (1089 kJ) | ||||||
| Nutritional value (per 100 g serving) |
| ||||||
| Similar dishes | Middagskorv | ||||||
Falukorv (/ˈfɑːluːkɔːrv/ FAH-loo-korv, Swedish: [ˈfɑ̂ːlɵˌkɔrv]), or Falu Sausage in English, is a sausage (korv in Swedish) which originates from Falun, Sweden. It is made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and mild spices. Falukorv is a pre-cooked sausage, thus it can be eaten cold without any further preparation.
History
The history of falukorv reaches back to the Falun copper mine during the 16th and 17th century, where ox hide was used for ropes and some of the meat remaining after slaughter was salted and smoked and used for sausages.
The tradition of preparing the meat in this way was revitalised in the late 19th century by the butcher Anders Olsson, whose initiation led to the development of the modern falukorv, which uses a mixture of pork and beef or veal.
Variants
TSG falukorv
A popular sausage, falukorv has Traditional Speciality Guaranteed-status in the EU, UK and Norway. Under EU law thus, restrictions apply to what may be labeled as "falukorv". Only potato flour may be used as a binding agent, and the amount of meat may not fall short of 45%, although most brands of falukorv have a significantly higher meat percentage. The TCS status does, however, not require the sausage to be manufactured in Falun.
Middagskorv
Because of its TSG status, only sausages made from a specific recipe may be called falukorv; it may not be made with any alternative ingredients. Manufacturers therefore use the term middagskorv (dinner sausage) to describe variations, such as sausages with a lower fat content of 9% instead of the standard 23%, chicken, or vegetarian versions made from soy, pea and potato protein or quorn.
Typical falukorv meals
- Sliced and fried with boiled, fried, or mashed potato
- Sliced and fried with elbow macaroni
- Sliced and fried, served with baked Swedish brown beans and fried egg
- Partially sliced and baked au gratin with cheese and mustard, often with onion or apple tucked in between the slices; served accompanied by roast or mashed potatoes.
- As a substitute for the beef in beef stroganoff – the resulting dish being known as Korv Stroganoff
- Diced and fried with potatoes and onions as a component of pyttipanna
- Sliced and on top of bread
See also
References
- "Falu Sausage 300 g frozen". nordictemptations.com. Archived from the original on 2024-02-22. Retrieved 2024-10-30.
- ^ "Falukorv". DOOR. Europa. Retrieved 15 December 2014.
- "Middagskorv Mager 500g". www.lithells.se (in Swedish). Retrieved 2019-04-23.
- "Kyckling middagskorv | Härryda Karlsson". H. Karlssons Charkuterier AB (in Swedish). Archived from the original on 2019-04-23. Retrieved 2019-04-23.
- "Vegan Middagskorv". Peas of Heaven (in Swedish). Archived from the original on 2019-04-23. Retrieved 2019-04-23.
| Sausage | |||||
|---|---|---|---|---|---|
| Overview |  | ||||
| Fresh sausage | |||||
| Dry sausage |
| ||||
| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
