Falukorv

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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 tradition of preparing the meat in this way was revitalized 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 is today one of the most popular dishes in Sweden.

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%.

[edit] Typical falukorv meals

• 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.
• As a substitute for beef in Beef Stroganoff