Falukorv
Swedish Sausage
A classic and comforting Swedish everyday meal featuring pan-fried or baked Falukorv sausage, traditionally served with creamy mashed potatoes and mustard. This recipe is based on a tradition originating from the Falun copper mines.
🧂 Ingredients
- 500g Falukorv sausage(A Swedish sausage made primarily from pork, beef, or a mixture, often with a distinctive red color. Look for a good quality, thick sausage.)
- 400g Potatoes(Waxy or all-purpose potatoes work best for mashing. Examples include Yukon Gold, Maris Piper, or similar varieties.)
- 100-150ml Milk or Cream(For mashing the potatoes. Use whole milk for a lighter mash or heavy cream for a richer, more decadent mash. Adjust amount to desired consistency.)
- 25g Butter(Unsalted butter for the mashed potatoes, adds flavor and richness.)
- to taste Salt(For seasoning the potatoes and optionally the sausage.)
- to taste Black Pepper(Freshly ground black pepper for seasoning.)
- for serving Dijon Mustard or Swedish Mustard(A good quality mustard is essential for serving.)
👨🍳 Instructions
- 1
Prepare the potatoes: Peel the potatoes and cut them into roughly equal-sized chunks (about 2-3 cm). Place them in a medium saucepan and cover with cold water. Add a generous pinch of salt.
⏱️ 5 minutes - 2
Boil the potatoes: Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly and return them to the hot, empty saucepan to allow any excess moisture to evaporate for a minute.
⏱️ 20-25 minutes - 3
Prepare the Falukorv: While the potatoes are boiling, prepare the sausage. You can either score the skin in a diamond pattern (about 0.5 cm deep) or cut the sausage into thick rounds (about 2 cm thick). Scoring helps the sausage cook evenly and become crispier.
⏱️ 5 minutes - 4
Cook the Falukorv: Heat a large skillet over medium-high heat with a tablespoon of oil or butter (optional, if the sausage is fatty). Add the scored or sliced Falukorv. Pan-fry for 10-15 minutes, turning occasionally, until deeply browned and heated through. If baking, preheat your oven to 200°C (400°F). Place the scored sausage on a baking sheet and bake for 20-25 minutes, or until browned and slightly puffed.
⏱️ 10-15 minutes (pan-fry) or 20-25 minutes (bake) - 5
Mash the potatoes: Add the butter to the drained, hot potatoes in the saucepan. Mash them using a potato masher or a ricer until smooth. Gradually add the warm milk or cream, mashing until you reach your desired creamy consistency. Season generously with salt and freshly ground black pepper to taste.
⏱️ 5 minutes - 6
Serve: Plate the cooked Falukorv alongside a generous portion of the creamy mashed potatoes. Serve immediately with a dollop of mustard on the side.
⏱️ 2 minutes
💡 Pro Tips
- ✓Protected origin since 2001: Falukorv is a protected geographical indication (PGI) in the EU, meaning authentic Falukorv must be produced according to specific traditional methods.
- ✓Scoring the skin deeply and evenly allows the sausage to expand and crisp up beautifully during cooking, adding a delightful texture.
- ✓For extra flavor in the mashed potatoes, consider adding a pinch of nutmeg or a tablespoon of sour cream.
- ✓Ensure potatoes are completely drained and the pan is hot before mashing to avoid watery mash.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Baked with cheese: Top the scored sausage with grated cheese (like Gruyère or cheddar) during the last 5-10 minutes of baking.
- In stroganoff: Slice the cooked Falukorv and add it to a creamy mushroom and onion sauce for a quick stroganoff-style dish.
- With pickled vegetables: Serve with a side of pickled cucumbers or beetroot for a tangy contrast.