Falukorv
Falukorv is possibly the most popular Swedish sausage of all time. The red-cased ring bologna is known to every Swede as a national symbol. Falukorv was introduced to Sweden by German miners working at the Falu copper mine in the 16th/17th century. The excess meat remaining after slaughtering the countless cattle used to make leather ropes needed to be preserved and consumed quickly. This type of sausage was revitalized by Melker’s Chark and Scan in the early 1900’s. The recipe is basically the same as that used for Wienerkorv and Varmkorv, but with a different casing. Falukorv is a lightly smoked, boiled emulsified sausage. It is lightly seasoned with the classic German emulsified sausage seasoning and extended with up to 10% potato starch and 15-30% water/ice. My recipe builds upon years of reverse engineering Swedish Falukorv brands and personal preference. The result is a soft, lightly-smoked, perfectly-seasoned ring bologna. These are the steps t...
