Falukorv



Falukorv is a large traditional sausage made of a grated mixture of  and  or  with  and mild.

History
The history of Falukorv reaches back to the  during the 16th and 17th, where  hide was used for ropes and some of the meat remaining after  was used for sausages. The sausage was based on the Lyoner sausage; the recipe, in which the meat is smoked and salted, was probably brought to the region by Germans working in the mine.

The tradition of preparing the meat in this way was revitalised in the late 19th century by the 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 since then.

The designation Falukorv received protection in Sweden in 1973.

In the EU
In the, restrictions apply to what may be labeled "Falukorv" since 2001. Only potato flour may be used as a, and the amount of meat may not fall short of 40%.

Falukorv has Status.

Typical falukorv meals

 * Sliced and fried with or
 * Sliced and fried with
 * Sliced and fried, served with baked and fried
 * Gratinated whole in the oven with and  with mashed potatoes
 * Substitute for beef in (is then called korvstroganoff which means "sausage stroganoff")