📝 About This Recipe
Originating from the 16th-century copper mines of Falun, Falukorv is Sweden’s most beloved heritage sausage, known for its iconic curved shape and silky-smooth texture. This recipe captures the authentic flavor profile of mild smoke, warm nutmeg, and ginger, creating a versatile staple that is far superior to store-bought versions. Whether fried in thick slices or baked as 'Ugnstekt Falukorv', it offers a nostalgic, savory embrace that defines Scandinavian home cooking.
🥗 Ingredients
The Meat Base
- 500 grams Lean Beef (very cold, cubed)
- 300 grams Pork Shoulder (high fat content, very cold)
- 200 grams Pork Back Fat (Speck) (chilled and diced)
The Emulsion & Seasoning
- 250 ml Ice Water or Crushed Ice (essential for maintaining temperature)
- 4 tablespoons Potato Starch (helps bind the emulsion)
- 20 grams Fine Sea Salt (adjust to taste)
- 2.5 grams Curing Salt (Prague Powder #1) (optional, for pink color and preservation)
- 1 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Ground Ginger (adds the signature Swedish brightness)
- 1/2 teaspoon Ground Nutmeg (freshly grated is best)
- 1 teaspoon Onion Powder (for subtle depth)
Casing & Finishing
- 45-50 mm Beef Middens or Large Collagen Casings (soaked according to package instructions)
- 1/2 teaspoon Liquid Smoke (only if not using a real smoker)
👨🍳 Instructions
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1
Chill all meat, fat, and grinder attachments in the freezer for 30 minutes before starting. Temperature control is the secret to a perfect emulsion.
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2
Grind the beef and pork through a fine 3mm plate. If you don't have a fine plate, grind it twice to ensure a smooth starting texture.
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3
Place the ground meat into a high-powered food processor. Add the salt and curing salt, then pulse until the meat becomes sticky.
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4
With the processor running, slowly add half of the ice water/ice. The friction creates heat, so the ice is vital to keep the mixture below 10°C (50°F).
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5
Add the potato starch, white pepper, ginger, nutmeg, and onion powder. Continue processing until the mixture looks like a pale pink, smooth paste.
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6
Gradually add the remaining ice water and the diced pork fat. Process until the fat is completely incorporated and the mixture is silky and homogenous.
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7
Perform a 'fry test': take a small spoonful of the mixture and fry it in a pan. Taste for seasoning and check the texture; it should be firm but bouncy.
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8
Prepare your sausage stuffer with the soaked casings. Carefully thread the casing onto the horn, ensuring there are no air pockets.
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9
Stuff the mixture into the casings. Falukorv is traditionally tied into a large ring (horseshoe shape). Do not overstuff, as the meat expands slightly during cooking.
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10
Prick any visible air bubbles with a sterilized needle or sausage pricker to prevent the casing from bursting.
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11
Poach the sausages in 80°C (175°F) water. Do not let the water boil. Cook until the internal temperature of the sausage reaches 72°C (162°F), which usually takes 35-45 minutes.
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12
Immediately plunge the cooked sausages into an ice bath for 10 minutes to stop the cooking process and tighten the casing.
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13
Pat dry. For the most authentic flavor, lightly cold-smoke the sausages for 1 hour, or if using liquid smoke in the mix, let them bloom in the fridge overnight before eating.
💡 Chef's Tips
Always keep your ingredients near freezing; if the fat melts during processing, the sausage will be grainy rather than smooth. If you don't have a sausage stuffer, you can roll the mixture tightly in heat-resistant plastic wrap to form logs and poach them 'skinless'. Potato starch is the traditional binder; do not substitute with cornstarch as the texture will be too stiff. For the best crust when frying, slice the finished sausage into 1cm thick rounds and score them lightly in a cross-hatch pattern.
🍽️ Serving Suggestions
Classic: Serve pan-fried slices with creamy mashed potatoes and a generous dollop of Swedish lingonberry jam. Ugnstekt Falukorv: Cut slits in the whole ring, stuff with onion and apple slices, top with mustard and cheese, and bake until golden. Korv Stroganoff: Strips of Falukorv sautéed with onions, tomato paste, and heavy cream served over fluffy white rice. Pair with a crisp Swedish lager or a glass of cold milk for the ultimate 'Husmanskost' experience.