Saturday, October 17, 2009

"most perfect processed forcemeat stuffed inside of an animal intestine"

For those of you with little or no experience with the Swedish cuisine, I would like to explain the classic 'Falukorv', the main ingredient of a recent post here on the blog. Falukorv is like bologna sausage, but smaller and one of the least expensive meat products (at least when I grew up). It comes as a long straight sausage or tied into a ring, and always in plastic red casing (no intestines here!).

Swedish parents have come up with many ways to enliven this rather-unknown-content meat product. We often cut slits in the ring so the pieces held together at the bottom or sides and then in each slit we stuffed apples or cheese, squirted it all with ketchup and mustard, put it into the oven, baked it, and then ate it. At desperate times when camping I am pretty sure I have seen people eat it raw, but usually it is fried and served with cramy macaroni or mashed potatoes. It is even used in 'korv Stroganoff' - a dish that has nothing to do with the original Stroganoff since this version has tomato sauce, onions, and lots of ketchup in it. Yes, Sweden is a ketchupy nation, but no more than the USA.

The reputation of Falukorv is mixed, to say the least. When I grew up, we had a lot of falukorv, and I remember it fondly, even if the origin of the extremely finely ground meat (etc.) is a bit suspicious at times. You can't buy Falukorv here in the US, not even at IKEA. Falukorv has "Traditional Speciality Guaranteed (TSG)" status in EU, but I am not sure what that really means. That Falukorv can't be made by a German butcher in the US?

Hat tip to Mr. Lebo for the title of this post.

Go a posts below below to see OK's innovative use of Falukorv as a bedding for mozzarella and basil (how was it?).

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