Stekt Falukorv med Potatismos

Stekt Falukorv med Potatismos

Recipes with Falukorv

The Swedish default dinner. Thick slices of falukorv fried in butter until blistered and brown, served with creamy mashed potatoes, a spoonful of lingonberry jam, and Swedish mustard. Every family in Sweden has made this hundreds of times. Ten minutes from fridge to plate.

Prep Time

5 min

Cook Time

8 min

Servings

4

Difficulty

Easy

Ingredients

  • 500g falukorv
  • 2 tablespoons butter
  • 1 kg potatoes, peeled and cubed
  • 100ml warm milk
  • 50g butter (for the mash)
  • Salt and white pepper
  • Lingonberry jam for serving
  • Swedish mustard (senap) for serving

Steps

1

Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

2

Mash the potatoes with warm milk and butter. Season with salt and white pepper. Keep warm with a lid on.

3

Slice the falukorv into rounds, about 8-10mm thick.

4

Melt butter in a large pan over medium-high heat. Add the falukorv slices in a single layer. Fry 3-4 minutes per side until the surface blisters and turns golden brown.

5

Serve the fried falukorv slices on top of the mashed potatoes. Add a spoonful of lingonberry jam and mustard on the side.

Tips

Use real butter, not margarine. The butter should foam and brown slightly before you add the falukorv slices. Do not crowd the pan or the slices will steam instead of fry. Work in batches if needed.