Falukorv //, Swedish pronunciation: [ˈfɑːlɵˌkɔrv] is a Swedish sausage (korv in Swedish) made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and mild spices. Falukorv is a cooked sausage, so it can be eaten without any further preparation. Some Swedes use it as a sandwich ingredient, much like ham or turkey.
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 initiative led to the development of the modern falukorv, which uses a mixture of pork and beef or veal. A popular sausage, falukorv has TSG status. Under EU guidelines, in force since 2001, 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.
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