(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”
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 e.kr 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.
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.
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.
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
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
Oven baked Falukorv a la Per Morberg, serves 4
500 g/1lb of Falukorv – cooked sausage
2 tbsp French mustard
2 tbsp ketchup
150g/5.3oz mature cheese, type Grevé
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.
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.
“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.
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 wikipedia.org and dalarna.se – thank you!
Images and photos provided by and thanks to; dalarna.se/arla.se/ falustad.se/
quietlunch.com/recept.nu/ostforum.se/vastsverige com/ wimp.dk
Image page1; spisa.nu/selo.nl/antri.com.vn
Image page 2; arlafoodservice.se/ howstuffworks.com/ goodhousekeeping.co.za