The history of Falukorv reaches back to the Falun copper mine during the 16th and 17th centuries, where ox hide was used for ropes and some of the meat remaining after slaughter was used for sausages. The sausage was based on the Lyoner sausage; the recipe, in which the meat is smoked and salted, was probably brought to the region by Germans working in the mine.
The tradition of preparing the meat in this way was revitalised in the late 19th century by the butcher Anders Olsson, whose initiative led to the development of the modern Falukorv, which uses a mixture of pork and beef or veal. Falukorv has enjoyed high popularity since then.
The designation Falukorv received protection in Sweden in 1973.
In the EU 
Falukorv has TSG Status.
Typical falukorv meals 
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- 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
- Gratinated whole, partially sliced, in the oven with cheese and mustard, often with slices of onion tucked inbetween the slices. Accompanied by roasted or mashed potatoes.
- Substitute for beef in Beef Stroganoff (is then called korvstroganoff which means "sausage stroganoff")