Falukorv
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Falukorv (Template:IPAc-en Template:Respell, {{#invoke:IPA|main}}), or Falu sausage in English,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> is a type of sausage (korv in Swedish) that originates from Falun, Sweden. It is made from a mixture of smoked pork and beef or veal, blended with potato starch flour, onion, salt, and mild spices. Falukorv is pre-cooked, which means it can be eaten cold without any further preparation.
DescriptionEdit
Falukorv is classified in Sweden as both a type of bräckkorv (a lightly cooked sausage) and emulsionskorv (an emulsified sausage).<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It is considered a typically Swedish product and is a common ingredient in many dishes within Swedish cuisine. Since 1973, the term "Falukorv" has been protected under EU law as a product with a specific origin and recipe.<ref>Offentliggörande av en ansökan om registrering i enlighet med artikel 8.1 andra stycket i rådets förordning (EEG) nr 2082/92 om särartsskydd, Europeiska gemenskapernas officiella tidning, 10.3.2001</ref>
According to Swedish food regulations, Falukorv must contain at least 45% meat (which may include pork, beef, or even horse meat)<ref name="SK">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> however, many commercially available versions contain a higher percentage of meat.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The declared meat content also includes the meat's natural fat and water. The Swedish Food Agency regulates how much connective tissue (like tendons) may be included, and sets maximum fat content levels for pork and beef used in production.<ref name="GP">Template:Cite news</ref>
Traditionally, Falukorv has a curved shape, which is a natural result of using natural casings.<ref name="Scan">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> In recent years, straight versions have also been produced, mainly for use in large-scale catering, but most consumers still prefer the traditional curved form.<ref name="Scan"/>
HistoryEdit
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.Template:Citation needed
The tradition of preparing the meat in this way was revitalised in the late 19th century by the butcher Anders Olsson, whose initiation led to the development of the modern falukorv, which uses a mixture of pork and beef or veal.<ref name=EC/>
VariantsEdit
TSG falukorvEdit
A popular sausage, falukorv has Traditional Speciality Guaranteed-status in the EU, UK and Norway. Under EU law thus, restrictions apply to what may be labeled as "falukorv".<ref name=EC>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Only potato flour may be used as a binding agent, and the amount of meat may not fall short of 45%, although most brands of falukorv have a significantly higher meat percentage. The TCS status does, however, not require the sausage to be manufactured in Falun.Template:Citation needed
MiddagskorvEdit
Because of its TSG status, only sausages made from a specific recipe may be called falukorv; it may not be made with any alternative ingredients. Manufacturers therefore use the term middagskorv (dinner sausage) to describe variations, such as sausages with a lower fat content of 9% instead of the standard 23%,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> chicken, <ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> or vegetarian versions made from soy, pea and potato protein<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> or quorn.
Typical falukorv mealsEdit
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- Sliced and fried with boiled, fried, or mashed potato
- Sliced and fried with elbow macaroni
- Sliced and fried, served with baked Swedish brown beans and fried egg
- Partially sliced and baked au gratin with cheese and mustard, often with onion or apple tucked in between the slices; served accompanied by roast or mashed potatoes.
- As a substitute for the beef in beef stroganoff – the resulting dish being known as Korv Stroganoff
- Diced and fried with potatoes and onions as a component of pyttipanna
- Sliced and on top of bread