Pelikan

Stockholm, Sweden

A beer hall on Blekingegatan in Södermalm, open since 1904. Dark wood paneling, white tablecloths, and husmanskost (traditional Swedish home cooking) done right. The menu leans on meatballs, herring, and fried falukorv with mashed potatoes and lingonberry. Pelikan does not chase trends. The crowd is a mix of old Södermalm regulars and tourists who read about it somewhere. Loud, warm, unapologetic.

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Sausages served here

Falukorv

Dalarna, Sweden

Sweden's most eaten sausage: a thick, mild, smoked cylinder of beef and pork that appears on dinner tables from Malmö to Kiruna. Falukorv must contain at least 40% meat under its PGI protection. Swedes consume roughly 30,000 tonnes per year. It comes in two shapes: a large horseshoe ring or a straight log, sealed in red plastic. Cheap, filling, available in every grocery store, and loved across all social classes. No other sausage occupies such a central place in a nation's weeknight cooking.

smokedbeefpork