postcard from sweden; f stands for falukorv

My A-Ö logo

(click on the stamp and you will come to all my postcards)

F stands for Falukorv – nearly 700.000 hits on Google.

“Falukorv, a really old tidbit”

falukorv frame -dalarna se First a little bit about Falun. Falun is a locality in Dalarna and the seat of Falun Municipality and the of Dalarna County. It’s Sweden’s 28th largest city with 37,291 of the municipality’s total of 56,086 inhabitants. Falun classed as a World Heritage Site.

Falun is famous for it’s copper mine; Falun Mine is a former copper mine located approximately one mile southwest of Falun. Mining began possibly as early as 800 and ceased in 1992.

And for its special red house color, the Falu red, a deep red paint well-known for its use on wooden cottages and barns. The paint mixture is a well kept secret and the color can only be bought in Sweden. A color that is use all over Sweden today.

Falun - falustad se

Now to the Falukorv. It is a large sausage made of a grated mixture of pork and beef or veal with potato starch flour and mild spices. Note that Falukorv is a cooked sausage and can as such be eaten “raw” or as is. Many Swedes slice it and eat it on a sandwich much as you would with a slice of ham. I had some on my lunch sandwich today.

As a child I got it sliced and pan-fried with milk stewed macaroni and I could get enough of it.

falukorv - arla se

At the Falun copper mine used ropes of twisted ox hide to hoist up the copper ore. The bulls came from the Småland in large convoys and were slaughtered on arrival at Falun. The meat was salted then, and smoked.

During the 1500 – and 1600’s taught the Germans, who had considerable influence at the mine, the Swedes make good sausage of smoked beef meat.

falukorv - quietlunch com

In the 1870s, family Melker Olsson, the tradition of smoking meat in his simple slaughterhouse. The smoked sausage was developed around 1890 to sausage. It was launched named sausage in Stockholm in the early 1800s on the sausages in large quantities shipped from Dalarna.  In the 1800s, it was considered “arbetarmat” (workers food).

Melkers is still today the only company to manufacture sausage in Falun

Falukorv  à la Per Morberg - .recept nu

The tradition of preparing the meat in this way was revitalized 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. Falukorv nowadays specificity protected by the EU. This means that anyone may manufacture sausage but for it to be called a sausage must follow the specification there. Among other things, the sausage contains at least 40 percent meat.

My favorite recipe comes from our Swedish TV-chef, Per Morberg

Per Morberg - vastsverige com

Oven baked Falukorv a la Per Morberg, serves 4

500 g/1lb of Falukorv – cooked sausage
2 tbsp French mustard
2 tbsp ketchup
1 onion
2 tomatoes
150g/5.3oz mature cheese, type Grevé

falukorv page 1

Preheat oven to 225C/435F degrees.
1. Cut the sausage into slices ½”, but not all the way through and place in a greased baking dish.
2. Spread mustard and ketchup on the slices.
3. Peel and cut the onion into thin slices. Slice the tomatoes and cheese.
4. Layer the onion, tomato and cheese between sausage slices. Bake for 20-25 minutes until cheese is melted and got some gratin color.

Serve with mashed potatoes and boild vegetables of your liking.

I will never up grow up …. I’m still love my childhood favorite meal and I think it will be very difficult to find any Swede that doesn’t like Falukorv- I only wish that IKEA would bring out Falukorv to everybody out there.

falukorv page

Grevé cheese, a Swedish cheese
For the first time produced in Örnsköldsvik in 1964, Grevé is a semi-hard Swedish cheese made from cow’s milk. It is similar to Emmental having mild and nutty taste.
This cream-coloured cheese has a smooth and creamy texture with large holes throughout. It contains 30-40% fat and takes 10 months to attain full ripeness.

Greve cheese - ostforum se

“Laws are like sausages.
It’s better not to see how they are made.”
Otto Von Bismarck

My cloud “Tusen bitar” (Thousand pieces) sang by Björn Afzelius, (1947-1999), Swedish singer, composer, lyricist, novelist and guitarist. He played in Hoola Bandoola Band, before he concentrated on a very successful solo career. Altogether, he has in Sweden and other Nordic countries have sold about 2.5 million records.

tusen bitar - wimp dk

The song is original “Tusind stykker” a Danish pop song of 1988, by Anne Linnet. In 1990, Björn releases a version where he has written a Swedish text.

The song deals with the human heart fragility and gives us a reminder that we must take care of our fellow man and try not to hurt each other.

Information and text I got help with from and – thank you!

 Images and photos provided by and thanks to; com/
Image page1;
Image page 2;

27 thoughts on “postcard from sweden; f stands for falukorv

    • So long you stay away from the spirits … like whisky and vodka on the nightclubs .. you will be okay – because that cost an arm and a leg. Stick to the beer.
      Plenty cool music and some very beautiful ladies.
      The food quality is very high … I can’t remember when I had a bad meal. So look the ticket!!!!!

      • Well, I’m more of a beer or wine guy, so I should be okay. I’m very interested in modern Swedish design, especially home interior stuff. I love the minimalistic look of Swedish design, so clean and simple, yet highly functional.

      • Stephen, I admit that the Danish are light years ahead of us .. when it’s about design and the Finnish too. Nothing has really happen big time for many years, the Danish are awesome in desgin how to use natural materials.

  1. Wish our chefs looked like that! 😀 Love the photos as well as the explanations. Very insightful…. 😀

    • He are also a very good actor *smile …. Acting came before cooking.
      Thank you so much for your lovely comment … Sweden is full of surprises – we are a little country working away in silence. *smile
      Next postcard … is about the man that created the AGA stove and Lighthouse’s flashing lights.

      • I’ll try to be sure to catch it. We are having bad storms and tornados here this week so I’m not sure how long we will have power, but will do my best. 😀

      • Wow, tornados this time of the year … stay safe and don’t think about the online world – we can always catch up with each other.
        Be careful. !!!!!

  2. If I wouldn’t have to hit the sack now, I think I’d go straight to the fridge and get myself something meaty, preferably something in the direction of this sausage…yum 🙂

      • We eat it in the summer too … we eat it all the time – I put it on the breakfast sandwich. We Swedes just love our Falukorv, but we wouldn’t put it on the BBQ! There is a limit to everything.

  3. Oh, Vivi, you do like them masculine . . . Per Morberg or ‘Falukorv’ or whatever 🙂 ! I actually attempt to stay away from much of the edible stuff commercial because of such, but one can make exceptions 🙂 ! For me ‘design’ still means ‘Scandinavian’ . . . . and I go way back, especially to Swedish glassware such as Kosta Boda etc. Beautifully stylish to live with 🙂 !!

    • Yes, when it comes to crystal we Swedes are world champions – did a post about Orrefors last year during the A-Z challenge – if you’re interested – here is the short cut. – yes I like them masculine, my men …. now.But the Danish has passed us on many levels the last couple of years when it’s about design.
      Scandinavia designers knows how to use natural material.

      • OOh-aah – thank you for the link: for one did not know the three had joined forces and am desolate that some may no longer be financial! Still have some Kosta-Boda table candelabra [a dream!] and Orrefors wine glasses. Well, years lead to breakages!!!! Some special glass pieces as well. A few decades back did the Copenhagen > Stockholm run by car especially to spend a few wonderful days in ‘glass land’! Personally do not believe Iitala to be in the same class – just my opinion 🙂 !

      • Somethings Iittala does is beautiful, but not like Orrefors – that I think does the most beautiful crystal in the world.
        Kosta-Boda are more contemporary and heavier.Orrefors is more delicate.
        I have the most beautiful champagne glasses from Iittala – only 2 .. for special occasions.

      • Hhhhmmmmm, well, we’ve had a bit of a set back here. So no time soon. ;( But, that is NOT going to let me stop dreaming about it and talking about it. 🙂

      • Colleen, when ever … you will also be welcome.
        And until … and if it happens, we keep on dreaming together. *smile
        I hope the set back isn’t too serious.

      • It was totally unexpected and we have yet to see how ‘serious’. NO worries though. We will be okay. Just kind of shocked. And meanwhile, I love the dreaming of this. Every time you post a great meal I really think of the day I can enjoy it. 🙂

      • So sorry to read about your set back – I’m sure it will all be sorted, when you have got your head around it.
        There will be great food tomorrow.

    • Tina, Dalarna is a beautiful county … yes, the red color was created there. I missed everything you mention here – plus Zoega coffee when living abroad.
      Welcome back to us …. !! Thanks for the visit and the lovely comment.

  4. You always have so many wonderful things to share — it’s always a pleasure to visit and say hello with you! Now I wish I could be back in your neck of the woods to taste this — I loved Sweden when I visited — wish I could be back soon 🙂

    • Danny, Sweden would love to have you back *smile
      I will come back with a feedback post … And it’s not that fare away.
      6 hours with SAS airlines. *smile
      Can’t wait to come back in Chicago, first time I been in the early fall. But I will be back again .. and again. *smile

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.