Falukorv

Falukorv is a traditional Swedish sausage. The word's literal meaning is "Sausage from Falun". Its history reaches back to the copper mine of Falun during the 16th and 17th centuries, where ox hide was used for wires and some of the meat remaining after slaughtering was used for sausages. The meat was smoked and salted.

The sausage was based on the Lyoner sausage and the recipe was brought up with Germans working in the mine.

The tradition of preparing the meat in this way was revitalised in the late 19th century by butcher Anders Olsson, whose initiative led to the development of the modern Falukorv, which uses a mixture of pork and beef or veal. Falukorv has enjoyed high popularity for long, but has become less popular in recent times. This is largely due to its high contents of saturated fats.

In the EU, restrictions apply to what may be labeled "Falukorv". Only potato flour may be used as a binding agent, and the amount of meat may not fall short of 40%.

Falukorv has TSG Status.

Typical falukorv meals

* Sliced and fried with boiled, fried or mashed potato.
* Sliced and fried with elbow macaroni.
* Sliced and fried with Swedish brown beans and fried egg.
* Gratinated whole in the oven with cheese and mustard with mashed potatoes.
* Substitute for beef in Beef Stroganoff

References

* [http://ec.europa.eu/agriculture/foodqual/quali1_en.htm EC PDO/PGI/TSG Food List]