Ugnsbakad falukorv (roasted falu sausage)

This dish is probably as far away as you can get from the New Nordic cuisine and the ideals of Rene Redzepi. But its loved all over Sweden, and despite the fact that it probably consists more of fat than meat and comes pre-cooked, roast falukov is really delicious. It comes from the arch-Swedish region Dalarna, and is spiced with onion, white pepper, ginger and nutmeg. In order for it to be called falukorv the meat content has to be over 40% (which, lets face it, hardly sounds a quality-stamp) and inside there can be a mix of beef, pork and veal, so you might not want to look too closely on the ingredient list. It was invented by copper miners trying to make German Lyoner sausages in the 17th century, looks like a giant Frankfurter, and tastes somewhat similar. It is often eaten raw (by impatient children), or grilled over fire in the forest, or fried in slices and eaten with stewed macaronis. Always with ketchup. But my favourite is the oven-baked kind, which is far superior to the other ones (although grilling sausage over fire has its own dimension which is hard to beat). For this you need:

  • 1/2 Falu sausage (can be bought frozen at IKEA, or at Scandinavian kitchen close to Oxford Circus tube)
  • 1 large apple, de-seeded and sliced thinly
  • 1 onion, sliced thinly
  • Ketchup
  • Mustard
  • Grated cheese (cheddar is actually really nice for this, even if it’s not a Swedish cheese)
  • Potatoes for mashing (adding butter and milk, however you prefer your mash)
  • Nutmeg

You bake the whole (or half, in this case) sausage by slicing it (about 1 cm between each cut) and stuffing it with thinly sliced apple and onion, finishing with a layer of ketchup, mustard and cheese. Whatever apple and onion you can’t fit into the sausage you leave next to it in the pan. You can also add some extra veggies to bake with it, but key is onion and apple which melt together during cooking, creating a sweet puree at the bottom mixing with the juices from the sausage.


When done stuffing, bake it in the oven for about 40-50 minutes on 230 degrees. In the meantime, make your potatoes and mash them with butter and milk. It is important to spice the mash with a light dusting of nutmeg, because this is crucial in marrying the mash to the sausage. Serve together with the leftovers from the apple and onion (which you roast alongside the sausage in the pan). Delicious.

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