Thursday, 23 August 2012

Falukorv


  To those of you who have never tasted, or heard of this dish (which I presume is most of you) a Falukorv is a Smoked and salted pork and beef sausage, not your typical sausage, more like a Frankfurter on steroids, it's huge. I probably should not say this but whenever my mother and I would go to Sweden for the summer we would make sure that we would bring a little slice of Sweden home with us, and by that I mean we would fill a suitcase with food LITERALLY. The craziest item we have ever brought home with us was an outdoor shower that we managed to take on board as hand luggage. To say that that was one of the most humiliating plane journeys would be an understatement. Like a drug mule my mother would fill my hand luggage full of cheeses, bread, sausages, even a whole smoked salmon, and of course Falukorv. It is completely delicious and very quick to prepare. This is not the average sausage that you can buy in your supermarket, however you could replace it with a smoked mattessons sausage but if you can get hold of the real thing do it, it's worth it.

You will need:

1 falukorv sausage
3 tablespoons of Stark Swedish mustard (hot mustard)
(if you cannot get hold of this substitute it with Dijon mustard and a little honey)
One large sliced white onion

Preheat the oven to 180 degrees c.
Take the sausage and slice all the way along it without going right down to the bottom, almost in the style of a garlic bread. In each slit spread the mustard and add a slice of the white onion. The idea is that the mustard almost caramelises the onions and the slits fan out in the heat of the oven.
Place into a baking dish and cook for twenty minutes.

Serve with new potatoes and extra mustard.


1 comment:

somethingswedish said...

Hej! I just found your page and wanted to say how great your recipes look! I just made falukorv for the first time two days ago :)