Falukorv
A picture of a falukorv, split in half. The outermost red layer is a wrapper made of paper and cellulose, which is removed prior to preparation and consumption | |||||||
| Region or state | Dalarna | ||||||
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| Associated cuisine | Sweden | ||||||
| Invented | c. 16-17th century | ||||||
| Serving temperature | Hot, occasionally cold | ||||||
| Main ingredients | Smoked pork and beef/veal, potato starch, | ||||||
| Ingredients generally used | onion, salt, spices | ||||||
| 260 kcal (1,100 kJ) | |||||||
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| Similar dishes | Middagskorv | ||||||
Falukorv (/ˈfɑːluːkɔːrv/ FAH-loo-korv, Swedish: [ˈfɑ̂ːlɵˌkɔrv]), or Falu sausage in English, is a type of sausage (korv in Swedish) that originates from Falun, Sweden. It is made from a mixture of smoked pork and beef or veal, blended with potato starch flour, onion, salt, and mild spices. Falukorv is pre-cooked, which means it can be eaten cold without any further preparation.