Nisses Falukorv recipes

To cook Nisses Falukorv is the easiest thing in the world! You can fry it in butter or oil in slices - you can put it in oven together with onion, mustard, tomato - There is no "wrong" way to cook Nisses Falukorv! I will teach you the most common recipes I use - But I´m sure you will find out more ways than me! That´s because I grow up in Sweden with Falukorv and the "standard dishes" we eat there - Here in Philippines, where I live since 10 years, it is a lot of new ways to use/cook this sausage!

From Wikipedia, the free encyclopedia


"Falukorv /ˈfɑːluˈkɔːrv/, Swedish pronunciation: [ˈfɑːlɵˌkɔrv] is a Swedish sausage (korv in Swedish)

made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and mild spices.

Falukorv is a cooked sausage, so it can be eaten without any further preparation.

Some Swedes use it as a sandwich ingredient, much like ham or turkey.

The history of Falukorv reaches back to the Falun copper mine during the 16th and 17th century,

where ox hide was used for ropes and some of the meat remaining after slaughter was salted and smoked and 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.

A popular sausage, Falukorv has TSG status. According to EU guidelines, restrictions apply to what may be labeled

"Falukorv" since 2001.[1] Only potato flour may be used as a binding agent, and the amount of meat may not fall short of 45%,

though most brands of falukorv significantly higher meat percentage."

Nisses Falukorv is made of 75% meat - Pork and beef - Onion, water and seasoning.


Beef and pork 75% 

Purified water 20%

Salt and nitrit 2,5%

Onion and seasoning 2,5%