Celebrate Sausage S02E19 - Falukorv (Swedish Comfort Food)

#celebratesausage
Today we are making Falukorv a Swedish Comfort food. You can find a printable recipe (with adjustable quantities) here: twoguysandacoo...
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[@emil87th]

This was an awesome video to watch! I make sausage in an industrial setting for one of Swedens largest meat producers and one of the sausages that I make is falukorv! Our korv is very good, considering being mass produced and all, and I'm proud to be a part of Swedish food culture in such a direct fashion. It's quite different to see it made in an artisinal way rather than the literal metric tonnes of falukorv I handle every day. Great job on it, it really looks tasty! One of my favorite ways of eating falukorv is to fry a couple of thin-ish slices and put on a buttered piece of toast, covering it,. Place a sunny side up egg on top and season the egg to your liking (some like to put ketchup and mustard underneath the egg, but I like to keep it simple)! It's also very good boiled with some black pepper corns and bay leafs in the water, great addition to a creamy lentil or bean soup.

[@toxicteabaging]

I think this is a great homage to the Falukorv, well done Eric! In actuality, this sausage can be everything from sliced thin, fried and served over elbow macaroni with ketchup for small children by stressed parents or students in a pinch, all the way up to served to master-chefs if cooked correctly and with the right ingredients to accompany the sausage, it's a very versatile sausage and highly loved in Sweden by all.

[@Stetch42]

Amazing. Im very sure you can find Falu in at least 75% of all Swedish households. Simple. Cheap. Multi use and very delicious.

[@kamino78]

Thanks, that was great! My favorite Swedish sausage is Isterband, especially the sour version. Served with creamed potatoes with dill and hot mustard on the side. Edit: Don’t forget the grated fresh horseradish on top!

[@Rymdkakor]

I never expected to see you make falukorv but as a Swede I appreciate it! The store bought variety is a little bit more stuffed in the casing (less wrinkly) but otherwise it looks very authentic! My favorite way of enjoying this sausage is definitely the "sausage stroganoff", which is also known as "svensk pølseret" ("swedish sausage dish") in Denmark 😂 In my opinion the best way to make sausage stroganoff is with shallots, dijon mustard, tomato puree, a touch of garlic and paprika, some fresh black pepper and lots of creme fraiche, served over rice.

[@bjrnlarsen4635]

Falukorv i Sverige er så billig at det umulig kan være så mye kjøtt som i denne oppskriften. Denne er sikkert bedre.

[@vaazig]

Hah, I mentioned the student version of korvstroganoff in another comment. 😋

[@Rymdkakor]

@@bjrnlarsen4635 yeah but I don't buy the cheap version (not a student anymore!) I get the one with ~90% meat

[@Rymdkakor]

@@vaazig hehe yeah that's why I wanted to mention my non-student version :D

[@vaazig]

@@Rymdkakor I see! 😅 Makes sense.

[@johanfagerstromjarlenfors]

I would say that the most common way of eating it is to panfry it in 1cm thick slices and serve with ketchup (and maybe mustard) and either mashed potatoes or pasta

[@luizjunior.92]

Emulsified sausages are really underrated. But they're great since you make them at home.

[@theadventure9450]

Thank you for showing us how tO make a FALUKORV.

[@pecezabeto3519]

It's amazing how your beard growing slowly from the beginning to the end of the video 😂

[@mattbjorkman759]

I’ve never seen the dish with the falukorv being stuffed with veggies. I was born and raised in Sweden.

[@Dina_tankar_mina_ord]

Your pronunciation is very good . :) When I made falukorv at my culinary school we used large amounts of ice when mixing. I got no real info above the instructions so I never learned anything. This was much more informative. thx

[@vaazig]

Thanks Eric. A very loved sausage in Sweden. As a student I had this quite often in the shape of sausage stroganoff. There is a simplified recipe which uses creme fraiche, mustard and ketchup and a chopped and fried onion. Sausage cut into strips. Dinner in 10 minutes! 😅

[@vaazig]

This recipe works well with sliced hot dogs as well. Im quite fancying this stroganoff now. I'm making it tomorrow...

[@Tuvebrink]

falukorv as fast food here in sweden is to fry like 1cm slices in butter and eat it whit spagetti/macaroni and ketshup :)

[@olledahlquist3784]

I have a variety of Falukorv recipes. Tonight I will make slices stuffed with sliced cheese and mustard gratinated in my oven. Served with masched potatoes and ketchup. ;-) It can also be fried in lots of butter ans served with stewed spinnach and hot mustard. One dish is a trucker sandwich; sweet buttered loaf, fried Falukorv and fried egg. Falukorv with macaroni served with ketchup is a popular dish amongst families with small children. Sorry if my English isn't that perfect, but the Falukorv is. ;-) Nice to watch that video.

[@2guysandacooler]

Thank you. It's really a delicious sausage.

[@vaazig]

@@2guysandacooler the other typically Swedish sausage is "prinskorv" and no Christmas smorgasbord is complete without them. Small cocktail sausages with nutmeg and spices.

[@BlackUnicorn96]

My Swedish friend made this when I visited about 6 years ago. I was suddenly craving it. Thanks for the video!

[@ghostviggen]

Perfect breakfast if you fry it with potatoes and eggs.

[@gordonhogg4675]

Wow, the Falukorv casserole looks awesome Eric! My bride calls that “a perfect bite” when you get a fork full of all the bits.

[@2guysandacooler]

Thank you. LOL. So true, that was the perfect bite😁

[@martinm3474]

Hats off to you, the logistics over the timing of making and aging your sausages to making the videos. Interesting, in the past fresh meat was at a premium so sausage making was how meat was saved for months. Now sausage is at the premium because we can keep or buy fresh meat. I enjoy your videos, thank you.

[@bjrnlarsen4635]

Since you allready are i Scandinavie, We have a wery nice Norwegian one, called Vossakorv. Its a blend of Lamb and pork.

[@Erika70079]

OH MY GOSH! I am so happy you've made this video! One of my favs when I lived in Sweden but I can't find it here in Canada. I can't wait to try this. Your other recipes have been amazing so I'm sure this will be too. Thank you for these videos

[@Hyltran]

I’m absolutely love ❤️ this channel. I feel that I most say that your falukorv is probably the most delicious falukorv that had been made in decades. Because the quality of the falukorv that you can bay in stores nowadays is very compromised to make it cheaper in order to maximize economic profit. I most try this :)

[@toddstropicals]

How about some pickled sausage for your series here? We love pickled sausage with our homemade beer!😁👍

[@2guysandacooler]

We did a Ukrainian pickled sausage last year called Utopenci. It was so good!!

[@toddstropicals]

@@2guysandacooler okay, I will look for it

[@jc5066]

@@2guysandacooler How about doing a good old American pickled bologna?

[@Jonassod]

Hi Eric, you should also try to make the Finnish Mustamakkara. It's a type of blood sausage eaten in Finland and it's really good. Cooked in water and then re-heated in a frying pan and eaten with lingonberry jam.

[@Hyltran]

We cal that dish “blommig falukorv” flowering 🌸 falukorv

[@ExclusivelyReclusive1]

Ovenbaked Falukorv is the best. What we do is just having ketchup, mustard and cheese, i've never eaten with tomatoes or unions inside ever in my life.

[@2guysandacooler]

You have to try it!!! It was soooo good!!

[@DataDLX]

If you ever come by Sweden I'll cook some good variants of Falukorv.

[@billmitchell7731]

I would like to see you make natural casing ring Bologna 👍🏻👍🏻👍🏻

[@christianhansen3292]

yummy

[@vaazig]

Jättegott!

[@kimbarron4239]

Suggestion for next year, potato sausage. Not sure if it is Swedish or not.

[@bolle9810]

I would recommend also making the Swedish Isterband sausage in the future

[@warmsteamingpile]

My few attempts at making emulsified sausages have been quite successful and I feel you get a good bit of the credit. I used many of the techniques I've seen on your channel.

[@2guysandacooler]

That's excellent. An emulsified sausage comes down to temperature, technique, and a decent food processor 😁😁. If you can get those 3 things down an entire world of new sausages will unlock before your very eyes. Congratulations on your success.

[@Diabolus1978]

U need to make swedish sausage stroganoff eat with rice or pasta. Rice is the traditional way I like it both ways cause with pasta u get a completely diffrent dish.

[@feffe4036]

Classic kids dish, pan fried falukorv with macaronies

[@billmitchell7731]

I use natural casing. BEEF ROUNDS FOR MY RING BOLOGNA.

[@toddstropicals]

That's pretty easy really once a person masters the emulsion process of sausage making.

[@2guysandacooler]

I agree...

[@TheSkogemann]

Ah, thats why you asked if medister was like falukorv. 😄

[@2guysandacooler]

😁😁

[@bigjohn75]

I'm going to make this one

[@PatootyPanda]

I love you for this. Thank you for showing the world this

[@bodyandsoulinconstanttrans9190]

Thx Bro! Rather tasteless sausage but we like it as you say as comfort food here in Sweden :)

[@2guysandacooler]

😂😂

[@buttcheeks985]

Great video, Eric. Can you suggest a good resource to figure out binding additive ratios for emulsified sausages? Also, is there a standard percentage for adding liquid to the farce? Thanks in advance, you've been a great help in advancing my sausage making knowledge and techniques.

[@jamewakk]

Wow there is alot of swedes watching you :D

[@Hyltran]

Perfect 👍

[@ericdeszo746]

Based on later vids would adding the salt to the meat prior to grinding help emulsification?

[@Kink56]

Hallelujah brother no money business from India.

[@KowboyUSA]

Never had Falukorv. Looks interesting.

[@toxicteabaging]

It has a very easy-going texture and flavour-profile, if you love good sausages, I'm sure you'd love it!

[@edmonda.9748]

question: what are the alternatives to the potato starch? can we use nonfat dry milk powder instead? or cornstarch? thanks

[@scottdalon801]

Hey Eric. What's the difference between adding potato starch as opposed to dry milk powder?

[@pkmk7937]

Can i use both of them? Strach and milk powder?

[@bytacc]

Does really smoking it with the red "skin" on reallay makes any differance? It's like air and waterproof, so i dont see how it affect the sasauge inside?

[@kevincleaver6713]

Just found this video, would a wet stone work as well?

[@Eodbatman]

The variety of sausages in the world is amazing. How do you decide which ones to make?

[@2guysandacooler]

Sometimes I find ones that challenge me as a sausage maker and other times I look for sausages that are just interesting with a cool story. We've got a crazy season 3 already lined up!!!

[@Eodbatman]

@@2guysandacooler I just found your channel a few weeks ago and I'm trying out some of my own dry cures. Thank you for the great content.

[@conradbennett3251]

Eric, why do you sometimes use potato starch while other times you use milk powder? I'm in Canada and it seems impossible to get the high heat milk powder that you suggested. Can I substitute potato starch for the milk powder anytime a binder is called for?

[@2guysandacooler]

I do it just to mix it up a bit. To answer your question yes. You can sub potato starch in any recipe that calls for milk powder. 😁

[@idahopotato5837]

Do you really need the cure since its smoked for a short time and then cooked sous vide? I try not to use cures.

[@gordonhogg4675]

In the falukorv you used potato starch but in the Cajun venison smoked sausage you used nonfat dry milk powder. Do they serve the same purpose, for binding and moisture retention? I ask because my bride (Cheryl) can’t eat dairy or potato so I was going to try using something like arrow root or powdered coconut milk. We made the Cajun venison sausage yesterday and it is in the smoker right now. Cheryl can’t eat it because of the milk but I am willing to take one for the team and eat it myself. 😉

[@2guysandacooler]

They do serve the same purpose. You can also use corn starch if you want or even eggs

[@gordonhogg4675]

@@2guysandacooler Thanks Eric, we really appreciate your help! PS: I just had the Cajun Venison Smoked Sausage for lunch and it is great!

[@3FAZNI]

So that casing actually allows smoke to permeate into a sausage.

[@2guysandacooler]

yes

[@larrywarner9314]

Looks like a giant hot dog to me

[@johnfitzpen]

How did butchers make emulsified sausage before food processors or Buffalo choppers?

[@2guysandacooler]

Great question... Not sure.

[@mobilecivilian6124]

Its a giant hot dog.

[@samehtet]

Looks great... 2 questions: according to the instructions, seems that the curing salt is optional... Btw, are 4 degrees curable temp?

[@2guysandacooler]

yes. 4C is a curable temp.

[@samehtet]

@@2guysandacooler what about the first question? And if 4c is a curable temp and botulism grows on higher temp is it possible to make salami without cureing salt?

[@samehtet]

@@2guysandacooler sorry for being such bother...

[@2guysandacooler]

@@samehtet I would add cure to this recipe. If you plan on making salami I would add cure to protect the meat from unwanted bacteria.

[@Helllllllsing]

🌭🌭🌭

[@bryanjensen355]

Can you taste the smoke at all with that short of time and a peel-off casing?

[@2guysandacooler]

Yes. It's a smoke permeable casing and the flavor is actually very subtle

[@craigjacob3704]

Just curious Eric what state are you in ? Or where are you from?

[@2guysandacooler]

I'm a Cajun from Louisiana

[@craigjacob3704]

@@2guysandacooler I thaught I heard that accent😁. Born in New Orleans myself, living on the Mississippi gulf coast now.

[@jdstencel6203]

I see you guys always tie off your sausage. I tend to use the hog rings. Are there any pros and cons to each of these methods

[@jc5066]

The one con to hog rings is the chance to tear the casing. Also the average home sausage maker probably does not have hog rings.

[@hansjohansson8053]

👍🇸🇪❤️

[@pattayaguideorg]

What woods do you use for smoking Eric?

[@2guysandacooler]

I tend to go with oak, pecan sometimes I'll use hickory or for a lighter smoke I'll opt for cherry or apple.

[@johnsmith-vz3vr]

Tyle pracy a wyszedł polski Serdelek.

[@jc5066]

Why did you grind with 2 different sized grinder plates? I've grinded course then again with a fine before doing emulsifying. Your technique was a little odd to me.

[@2guysandacooler]

How you grind the meat is mostly not important, just that it's ground before placing it in the food processor. Sometimes I get a little wacky when I grind meat..😉

[@wallyfandrich3869]

Why do you need to soak plastic casings?

[@2guysandacooler]

That's what the manufacturer recommends to soften the casing a bit..

[@ContrefaireTheBlasphemer]

Korv och makaroner, inget stök. Kanske lite senap till men det blir nästan för mycket.

[@Vollification]

This is not Falukorv, it's too fancy >:( Real Falukorv is just "pigs (whole pigs), salt, pepper and nutmeg" in an industrial grinder and whatever comes out is Falukorv. Mamma (Mother) Scan is very angry at you >:(