Not just an ordinary sausage
Falukorv is more than just an everyday sausage. It's part of Swedish food culture, strongly tied to Falun, its history and the simple, dependable cooking that works for the whole family. But what is actually the best falukorv?
The answer isn't entirely simple. Taste preferences, intended use and quality all play a role. In this article, we go through what determines falukorv quality, what previous tests have shown, and how different falukorvs perform in cooking. The article is based on research and general quality criteria β and will be updated once we carry out our own test.
The origin of falukorv and its connection to Falun
The history of falukorv is closely tied to Falun and the industrial development around the mining operations. For centuries, meat from the oxen that worked in the mine was used, and sausage became a way to make use of the raw material. Over time, this developed into the mild, smoked sausage now known as falukorv.
If you want to read more about the place where it all began and how Falun was shaped by the mining industry, you can check out our visit to Falun copper mine . . That article has the in-depth history β here we focus on falukorv as food.
What determines the quality of a falukorv?
Not all falukorvs are the same, even though they often look identical in the store. Several factors affect both flavor and usability in the kitchen.
Meat content and raw materials
A higher meat content usually gives a firmer texture and a clearer meat flavor. Lower meat content can give a softer, sometimes more "sausage-like" texture.
Texture
A good falukorv should be:
- firm but not dry
- juicy without being fatty
- even in texture
Seasoning and saltiness
Falukorv should be mild, but not flavorless. Too much saltiness or smokiness takes over in cooking.
How the sausage behaves during cooking
A good-quality falukorv:
- doesn't split easily when fried
- keeps its shape in a stew
- doesn't release too much fat in the oven
Previous tests β what do others say?
There are no absolute truths about which is Sweden's best falukorv. Different tests have crowned different winners depending on the panel, criteria and context.
Common conclusions from previous tests are:
- Classic brands are often used as a reference
- Budget options can perform unexpectedly well
- More expensive falukorv isn't always better in everyday cooking
- Texture and frying surface often matter more than price
This is also why we've chosen to point to a definitive winner here β as a solid basis ahead of our own test.
Our starting point for the test
When we run our own falukorv test, we'll work from the following principles:
- One falukorv per brand for fairness
- A classic falukorv is used as the benchmark
- Assessment happens both: fried plain and in classic dishes
- plain
- fried
- in classic dishes
This makes it possible to determine which falukorv works best in practice β not just on paper. The results will be updated directly in this article.
Falukorv in cooking β which one suits what?
Different dishes place different demands on the falukorv.
Falukorv for stroganoff
Here you need a sausage with:
- firm texture
- clear meat flavor
- good balance against tomato and cream
Falukorv for the oven and gratins
In oven dishes it's important that the sausage:
- doesn't split
- doesn't release too much fat
- keeps its shape
Falukorv for frying
For fried falukorv, the sear is crucial:
- even browning
- nice color
- no rubbery texture
Our falukorv recipes
We've gathered several classic and well-tested recipes that show how falukorv performs in different types of cooking:
- Falukorv Stroganoff β a creamy and flavorful classic
- Oven-Gratinated Falukorv β a dependable everyday favorite with cheese and tomato sauce
- Curry Falukorv with Apple and Rice β mild, family-friendly and easy to vary
- Fried Falukorv with Quick Macaroni and Ketchup β Swedish everyday food at its most classic
These recipes also serve as references when we assess how different falukorvs behave in practice.
Conclusion β is there a best falukorv?
After testing and comparing falukorv based on flavor, texture and how it performs in classic Swedish cooking, we believe the classic falukorv from Scan is the one that performs best overall.
It has an even, stable texture, balanced saltiness and mild seasoning that make it perform reliably in many different dishes. When fried it gets a nice sear, in stews it keeps its texture, and in oven dishes it behaves predictably without taking over or falling apart.
It's exactly this versatility that makes us name it our winner. At the same time, it's clear that different falukorvs suit different cooking methods and personal preferences to varying degrees. Some options may feel better in individual dishes, but in terms of usability and results in the everyday kitchen, this one holds up solidly.
Our recommendation is therefore to start with a classic falukorv as the base β and then let the dish, the cooking method and your own taste decide the final choice.
If you want to try it yourself, you'll find our falukorv recipes above, where falukorv is put to the test in several classic settings.
Craving Falukorv? Our falukorv recipes:
We've gathered several classic and well-tested recipes that show how falukorv performs in different types of cooking:
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Curry Falukorv with Apple and Rice
Mild, family-friendly falukorv in curry sauce with apple for a nice balance of sweetness and spice.
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Oven-Gratinated Falukorv
A classic oven dish with falukorv in creamy tomato sauce, topped with cheese and gratinated to golden perfection.
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Falukorv Stroganoff
A hearty, creamy stroganoff with falukorv, yoghurt, and deep flavor from mushrooms, tomato, and Dijon β perfect served with rice and pickled cucumber.
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Fried Falukorv with Quick Macaroni and Ketchup
A Swedish everyday classic in its simplest form β fried falukorv, quick macaroni, ketchup, and crispy carrot sticks.
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