Mikaels Korvfabrik

Hello sausage lovers, I present to you today a unique semi-dry Swedish deli sausage: Cognacsmedwurst/Konjacsmedvurst.   As implied by the name, this sausage is flavored with French cognac.  You can replace the cognac with frankly any alcohol you like; I have seen medwurst-style sausages flavored with scotch, aquavit, and even absinthe, but the cognac goes really well with the simple spice mix, especially the ginger.   This is a very common ready-to-eat sausage found in grocery stores and delis.  It is pretty much the Swedish equivalent to American summer sausage, and is eaten in a similar fashion: charcuterie boards, buffet spreads, holidays and gatherings, or just on a sandwich. The name medwurst is probably a loanword from German mettwurst, although the sausage has little in common with mettwurst, aside from sometimes having a softer texture.   There are other Swedish sausages in this style of semi-dry cold-smoked deli sausages: lökkorv (onion s...

Hello sausage lovers, After visiting Germany and Sweden in the fall of 2023, I began to experience an immense desire to move to Sweden.  Doing so would require me to find a job in Sweden in order to obtain a work visa and be able to live there legally for more than 90 days.  Being somewhat half-fluent in Swedish, familiar with the food and culture, and working in the field of cybersecurity, this seems like a realistic possibility. In the interim, my sister Chelsea floated the idea of a Q1 trip to Sweden with her and my 3-year-old nephew, John.  In my current position at work, I have a great deal of flexibility and can take weeklong vacations with fairly short notice, and decided to go with her to be her food guide and translator.  She took care of finding the best flights and renting an Airbnb, and I just paid her my share, which was great for me. About a month away from the trip, my Swedish paternal grandfather's health began declining and he was in and out of the h...