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The history of falukorv reaches back to the [[Great Copper Mountain|Falun copper mine]] during the 16th and 17th century, where ox hide was used for ropes and some of the meat remaining after slaughter was salted and smoked and used for sausages.
The history of falukorv reaches back to the [[Great Copper Mountain|Falun copper mine]] during the 16th and 17th century, where ox hide was used for ropes and some of the meat remaining after slaughter was salted and smoked and used for sausages.


The tradition of preparing the meat in this way was revitalised in the late 19th century by the butcher Anders Olsson, whose initiation led to the development of the modern falukorv, which uses a mixture of pork and beef or veal. A popular sausage, falukorv has [[Traditional Speciality Guaranteed]]-status in the EU and UK. Under [[European Union|EU]] law thus, restrictions apply to what may be labeled as "falukorv".<ref>{{cite web|url=http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=303|title=Falukorv|work=[[DOOR (Database of Origin and Registration)|DOOR]]|publisher=[[Europa (web portal)|Europa]]|access-date=15 December 2014}}</ref> Only potato flour may be used as a [[Binder (material)|binding agent]], and the amount of meat may not fall short of 45%, although most brands of falukorv have a significantly higher meat percentage.
The tradition of preparing the meat in this way was revitalised in the late 19th century by the butcher Anders Olsson, whose initiation led to the development of the modern falukorv, which uses a mixture of pork and beef or veal.<ref name=EC/>
== In Europe ==
A popular sausage, falukorv has [[Traditional Speciality Guaranteed]]-status in the EU and UK. Under [[European Union|EU]] law thus, restrictions apply to what may be labeled as "falukorv".<ref name=EC>{{cite web|url=http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=303|title=Falukorv|work=[[DOOR (Database of Origin and Registration)|DOOR]]|publisher=[[Europa (web portal)|Europa]]|access-date=15 December 2014}}</ref> Only potato flour may be used as a [[Binder (material)|binding agent]], and the amount of meat may not fall short of 45%, although most brands of falukorv have a significantly higher meat percentage.


=== Middagskorv ===
=== Middagskorv ===

Revision as of 03:02, 8 May 2022

Falukorv
A picture of a falukorv, split in half
Region or stateDalarna
Associated cuisineSweden
Inventedc. 16-17th century
Serving temperatureHot, occasionally cold
Main ingredientsSmoked pork & beef/veal, potato starch,
Ingredients generally usedonion, salt, spices
Food energy
(per 100 g serving)
260 kcal (1089 kJ)
Nutritional value
(per 100 g serving)
Protein9 g
Fat23 g
Carbohydrate4 g
Similar dishesMiddagskorv
Fried falukorv

Falukorv (/ˈfɑːluːkɔːrv/ FAH-loo-korv, Swedish: [ˈfɑ̂ːlɵˌkɔrv] is a Swedish sausage (korv in Swedish) made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and mild spices. Falukorv is a cooked sausage, so it can be eaten without any further preparation.

History

The history of falukorv reaches back to the Falun copper mine during the 16th and 17th century, where ox hide was used for ropes and some of the meat remaining after slaughter was salted and smoked and used for sausages.

The tradition of preparing the meat in this way was revitalised in the late 19th century by the butcher Anders Olsson, whose initiation led to the development of the modern falukorv, which uses a mixture of pork and beef or veal.[1]

In Europe

A popular sausage, falukorv has Traditional Speciality Guaranteed-status in the EU and UK. Under EU law thus, restrictions apply to what may be labeled as "falukorv".[1] Only potato flour may be used as a binding agent, and the amount of meat may not fall short of 45%, although most brands of falukorv have a significantly higher meat percentage.

Middagskorv

Because of its TSG status, only that particular sausage may be called falukorv; it may not be made with alternative ingredients. Manufacturers therefore use the term middagskorv (dinner sausage) to describe variations, such as sausages with a lower fat content of 9% instead of the standard 23%,[2] chicken, [3] or vegetarian versions made from soy, pea and potato protein[4] or quorn.

Typical falukorv meals

  • Sliced and fried with boiled, fried, or mashed potato
  • Sliced and fried with elbow macaroni
  • Sliced and fried, served with baked Swedish brown beans and fried egg
  • Partially sliced and baked au gratin with cheese and mustard, often with onion or apple tucked in between the slices; served accompanied by roast or mashed potatoes.
  • As a substitute for the beef in beef stroganoff – the resulting dish being known as korv stroganoff
  • Diced and fried with potatoes and onions as a component of pyttipanna

See also

References

  1. ^ a b "Falukorv". DOOR. Europa. Retrieved 15 December 2014.
  2. ^ "Middagskorv Mager 500g". www.lithells.se (in Swedish). Retrieved 2019-04-23.
  3. ^ "Kyckling middagskorv | Härryda Karlsson". H. Karlssons Charkuterier AB (in Swedish). Retrieved 2019-04-23.
  4. ^ "Vegan Middagskorv". Peas of Heaven (in Swedish). Retrieved 2019-04-23.
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