Falukorv: how to cook Sweden's favourite sausage

Falukorv is a mild, smooth Swedish sausage named after the town of Falun and a favourite family dinner across Sweden. Ours is Falukorv 70% from Härryda Karlsson, a family charcuterie in Gothenburg and Härryda since 1918, made with Swedish pork.

Three easy ways to cook it

• Fried slices: cut into 1 cm slices, score the edges lightly so they do not curl, and fry in butter until golden on both sides. Serve with mashed potatoes, ketchup or mustard.
• Falukorv stroganoff: cut into strips, fry with chopped onion, then add tomato purée, cream and a splash of ketchup or mustard. Simmer briefly and serve with rice.
• Oven-baked: cut a lattice into the sausage, brush with mustard, top with a little grated cheese and bake until golden. Serve with potatoes.

Good to know

• Storage: 2–8 °C; shelf life is 45 days in an unbroken package (see the product page).
• Pair with filmjölk on the side or a sandwich with Bregott.

Ingredients and allergen details are on the product page.