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Celebrate Sausage S02E19 - Falukorv (Swedish Comfort Food) 

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#celebratesausage
Today we are making Falukorv a Swedish Comfort food. You can find a printable recipe (with adjustable quantities) here: twoguysandacooler.com/falukorv/
If you have any suggestions for next years Series be sure to leave them in the comment section below.
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Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
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18 окт 2021

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Комментарии : 112   
@emil87th
@emil87th Год назад
This was an awesome video to watch! I make sausage in an industrial setting for one of Swedens largest meat producers and one of the sausages that I make is falukorv! Our korv is very good, considering being mass produced and all, and I'm proud to be a part of Swedish food culture in such a direct fashion. It's quite different to see it made in an artisinal way rather than the literal metric tonnes of falukorv I handle every day. Great job on it, it really looks tasty! One of my favorite ways of eating falukorv is to fry a couple of thin-ish slices and put on a buttered piece of toast, covering it,. Place a sunny side up egg on top and season the egg to your liking (some like to put ketchup and mustard underneath the egg, but I like to keep it simple)! It's also very good boiled with some black pepper corns and bay leafs in the water, great addition to a creamy lentil or bean soup.
@toxicteabaging
@toxicteabaging 2 года назад
I think this is a great homage to the Falukorv, well done Eric! In actuality, this sausage can be everything from sliced thin, fried and served over elbow macaroni with ketchup for small children by stressed parents or students in a pinch, all the way up to served to master-chefs if cooked correctly and with the right ingredients to accompany the sausage, it's a very versatile sausage and highly loved in Sweden by all.
@Stetch42
@Stetch42 2 года назад
Amazing. Im very sure you can find Falu in at least 75% of all Swedish households. Simple. Cheap. Multi use and very delicious.
@kamino78
@kamino78 2 года назад
Thanks, that was great! My favorite Swedish sausage is Isterband, especially the sour version. Served with creamed potatoes with dill and hot mustard on the side. Edit: Don’t forget the grated fresh horseradish on top!
@johanfagerstromjarlenfors
@johanfagerstromjarlenfors 9 месяцев назад
I would say that the most common way of eating it is to panfry it in 1cm thick slices and serve with ketchup (and maybe mustard) and either mashed potatoes or pasta
@Rymdkakor
@Rymdkakor 2 года назад
I never expected to see you make falukorv but as a Swede I appreciate it! The store bought variety is a little bit more stuffed in the casing (less wrinkly) but otherwise it looks very authentic! My favorite way of enjoying this sausage is definitely the "sausage stroganoff", which is also known as "svensk pølseret" ("swedish sausage dish") in Denmark 😂 In my opinion the best way to make sausage stroganoff is with shallots, dijon mustard, tomato puree, a touch of garlic and paprika, some fresh black pepper and lots of creme fraiche, served over rice.
@bjrnlarsen4635
@bjrnlarsen4635 2 года назад
Falukorv i Sverige er så billig at det umulig kan være så mye kjøtt som i denne oppskriften. Denne er sikkert bedre.
@vaazig
@vaazig 2 года назад
Hah, I mentioned the student version of korvstroganoff in another comment. 😋
@Rymdkakor
@Rymdkakor 2 года назад
@@bjrnlarsen4635 yeah but I don't buy the cheap version (not a student anymore!) I get the one with ~90% meat
@Rymdkakor
@Rymdkakor 2 года назад
@@vaazig hehe yeah that's why I wanted to mention my non-student version :D
@vaazig
@vaazig 2 года назад
@@Rymdkakor I see! 😅 Makes sense.
@ghostviggen
@ghostviggen 5 месяцев назад
Perfect breakfast if you fry it with potatoes and eggs.
@luizjunior.92
@luizjunior.92 2 года назад
Emulsified sausages are really underrated. But they're great since you make them at home.
@theadventure9450
@theadventure9450 2 года назад
Thank you for showing us how tO make a FALUKORV.
@mattbjorkman759
@mattbjorkman759 5 дней назад
I’ve never seen the dish with the falukorv being stuffed with veggies. I was born and raised in Sweden.
@Hyltran
@Hyltran 2 года назад
Perfect 👍
@BlackUnicorn96
@BlackUnicorn96 2 года назад
My Swedish friend made this when I visited about 6 years ago. I was suddenly craving it. Thanks for the video!
@Tuvebrink
@Tuvebrink Год назад
falukorv as fast food here in sweden is to fry like 1cm slices in butter and eat it whit spagetti/macaroni and ketshup :)
@martinm3474
@martinm3474 2 года назад
Hats off to you, the logistics over the timing of making and aging your sausages to making the videos. Interesting, in the past fresh meat was at a premium so sausage making was how meat was saved for months. Now sausage is at the premium because we can keep or buy fresh meat. I enjoy your videos, thank you.
@PatootyPanda
@PatootyPanda 2 года назад
I love you for this. Thank you for showing the world this
@Erika70079
@Erika70079 2 года назад
OH MY GOSH! I am so happy you've made this video! One of my favs when I lived in Sweden but I can't find it here in Canada. I can't wait to try this. Your other recipes have been amazing so I'm sure this will be too. Thank you for these videos
@Dina_tankar_mina_ord
@Dina_tankar_mina_ord 2 года назад
Your pronunciation is very good . :) When I made falukorv at my culinary school we used large amounts of ice when mixing. I got no real info above the instructions so I never learned anything. This was much more informative. thx
@vaazig
@vaazig 2 года назад
Thanks Eric. A very loved sausage in Sweden. As a student I had this quite often in the shape of sausage stroganoff. There is a simplified recipe which uses creme fraiche, mustard and ketchup and a chopped and fried onion. Sausage cut into strips. Dinner in 10 minutes! 😅
@vaazig
@vaazig 2 года назад
This recipe works well with sliced hot dogs as well. Im quite fancying this stroganoff now. I'm making it tomorrow...
@christianhansen3292
@christianhansen3292 2 года назад
yummy
@vaazig
@vaazig 2 года назад
Jättegott!
@Hyltran
@Hyltran 2 года назад
I’m absolutely love ❤️ this channel. I feel that I most say that your falukorv is probably the most delicious falukorv that had been made in decades. Because the quality of the falukorv that you can bay in stores nowadays is very compromised to make it cheaper in order to maximize economic profit. I most try this :)
@pecezabeto3519
@pecezabeto3519 2 года назад
It's amazing how your beard growing slowly from the beginning to the end of the video 😂
@Hyltran
@Hyltran 2 года назад
We cal that dish “blommig falukorv” flowering 🌸 falukorv
@billmitchell7731
@billmitchell7731 Год назад
I use natural casing. BEEF ROUNDS FOR MY RING BOLOGNA.
@gordonhogg4675
@gordonhogg4675 2 года назад
Wow, the Falukorv casserole looks awesome Eric! My bride calls that “a perfect bite” when you get a fork full of all the bits.
@2guysandacooler
@2guysandacooler 2 года назад
Thank you. LOL. So true, that was the perfect bite😁
@feffe4036
@feffe4036 2 года назад
Classic kids dish, pan fried falukorv with macaronies
@bigjohn75
@bigjohn75 2 года назад
I'm going to make this one
@olledahlquist3784
@olledahlquist3784 2 года назад
I have a variety of Falukorv recipes. Tonight I will make slices stuffed with sliced cheese and mustard gratinated in my oven. Served with masched potatoes and ketchup. ;-) It can also be fried in lots of butter ans served with stewed spinnach and hot mustard. One dish is a trucker sandwich; sweet buttered loaf, fried Falukorv and fried egg. Falukorv with macaroni served with ketchup is a popular dish amongst families with small children. Sorry if my English isn't that perfect, but the Falukorv is. ;-) Nice to watch that video.
@2guysandacooler
@2guysandacooler 2 года назад
Thank you. It's really a delicious sausage.
@vaazig
@vaazig 2 года назад
@@2guysandacooler the other typically Swedish sausage is "prinskorv" and no Christmas smorgasbord is complete without them. Small cocktail sausages with nutmeg and spices.
@bolle9810
@bolle9810 2 года назад
I would recommend also making the Swedish Isterband sausage in the future
@ExclusivelyReclusive1
@ExclusivelyReclusive1 2 года назад
Ovenbaked Falukorv is the best. What we do is just having ketchup, mustard and cheese, i've never eaten with tomatoes or unions inside ever in my life.
@2guysandacooler
@2guysandacooler 2 года назад
You have to try it!!! It was soooo good!!
@bjrnlarsen4635
@bjrnlarsen4635 2 года назад
Since you allready are i Scandinavie, We have a wery nice Norwegian one, called Vossakorv. Its a blend of Lamb and pork.
@Jonassod
@Jonassod 2 года назад
Hi Eric, you should also try to make the Finnish Mustamakkara. It's a type of blood sausage eaten in Finland and it's really good. Cooked in water and then re-heated in a frying pan and eaten with lingonberry jam.
@warmsteamingpile
@warmsteamingpile 2 года назад
My few attempts at making emulsified sausages have been quite successful and I feel you get a good bit of the credit. I used many of the techniques I've seen on your channel.
@2guysandacooler
@2guysandacooler 2 года назад
That's excellent. An emulsified sausage comes down to temperature, technique, and a decent food processor 😁😁. If you can get those 3 things down an entire world of new sausages will unlock before your very eyes. Congratulations on your success.
@DataDLX
@DataDLX 2 года назад
If you ever come by Sweden I'll cook some good variants of Falukorv.
@Diabolus1978
@Diabolus1978 Год назад
U need to make swedish sausage stroganoff eat with rice or pasta. Rice is the traditional way I like it both ways cause with pasta u get a completely diffrent dish.
@KowboyUSA
@KowboyUSA 2 года назад
Never had Falukorv. Looks interesting.
@toxicteabaging
@toxicteabaging 2 года назад
It has a very easy-going texture and flavour-profile, if you love good sausages, I'm sure you'd love it!
@toddstropicals
@toddstropicals 2 года назад
That's pretty easy really once a person masters the emulsion process of sausage making.
@2guysandacooler
@2guysandacooler 2 года назад
I agree...
@buttcheeks985
@buttcheeks985 2 года назад
Great video, Eric. Can you suggest a good resource to figure out binding additive ratios for emulsified sausages? Also, is there a standard percentage for adding liquid to the farce? Thanks in advance, you've been a great help in advancing my sausage making knowledge and techniques.
@kimbarron4239
@kimbarron4239 2 года назад
Suggestion for next year, potato sausage. Not sure if it is Swedish or not.
@bodyandsoulinconstanttrans9190
@bodyandsoulinconstanttrans9190 2 года назад
Thx Bro! Rather tasteless sausage but we like it as you say as comfort food here in Sweden :)
@2guysandacooler
@2guysandacooler 2 года назад
😂😂
@billmitchell7731
@billmitchell7731 Год назад
I would like to see you make natural casing ring Bologna 👍🏻👍🏻👍🏻
@Kink56
@Kink56 Год назад
Hallelujah brother no money business from India.
@TheSkogemann
@TheSkogemann 2 года назад
Ah, thats why you asked if medister was like falukorv. 😄
@2guysandacooler
@2guysandacooler 2 года назад
😁😁
@edmonda.9748
@edmonda.9748 2 года назад
question: what are the alternatives to the potato starch? can we use nonfat dry milk powder instead? or cornstarch? thanks
@toddstropicals
@toddstropicals 2 года назад
How about some pickled sausage for your series here? We love pickled sausage with our homemade beer!😁👍
@2guysandacooler
@2guysandacooler 2 года назад
We did a Ukrainian pickled sausage last year called Utopenci. It was so good!!
@toddstropicals
@toddstropicals 2 года назад
@@2guysandacooler okay, I will look for it
@jc5066
@jc5066 2 года назад
@@2guysandacooler How about doing a good old American pickled bologna?
@ericdeszo746
@ericdeszo746 8 месяцев назад
Based on later vids would adding the salt to the meat prior to grinding help emulsification?
@Eodbatman
@Eodbatman 2 года назад
The variety of sausages in the world is amazing. How do you decide which ones to make?
@2guysandacooler
@2guysandacooler 2 года назад
Sometimes I find ones that challenge me as a sausage maker and other times I look for sausages that are just interesting with a cool story. We've got a crazy season 3 already lined up!!!
@Eodbatman
@Eodbatman 2 года назад
@@2guysandacooler I just found your channel a few weeks ago and I'm trying out some of my own dry cures. Thank you for the great content.
@pattayaguideorg
@pattayaguideorg 2 года назад
What woods do you use for smoking Eric?
@2guysandacooler
@2guysandacooler 2 года назад
I tend to go with oak, pecan sometimes I'll use hickory or for a lighter smoke I'll opt for cherry or apple.
@Helllllllsing
@Helllllllsing 2 года назад
🌭🌭🌭
@kevincleaver6713
@kevincleaver6713 Год назад
Just found this video, would a wet stone work as well?
@conradbennett3251
@conradbennett3251 2 года назад
Eric, why do you sometimes use potato starch while other times you use milk powder? I'm in Canada and it seems impossible to get the high heat milk powder that you suggested. Can I substitute potato starch for the milk powder anytime a binder is called for?
@2guysandacooler
@2guysandacooler 2 года назад
I do it just to mix it up a bit. To answer your question yes. You can sub potato starch in any recipe that calls for milk powder. 😁
@scottdalon801
@scottdalon801 2 года назад
Hey Eric. What's the difference between adding potato starch as opposed to dry milk powder?
@pkmk7937
@pkmk7937 2 года назад
Can i use both of them? Strach and milk powder?
@samehtet
@samehtet 2 года назад
Looks great... 2 questions: according to the instructions, seems that the curing salt is optional... Btw, are 4 degrees curable temp?
@2guysandacooler
@2guysandacooler 2 года назад
yes. 4C is a curable temp.
@samehtet
@samehtet 2 года назад
@@2guysandacooler what about the first question? And if 4c is a curable temp and botulism grows on higher temp is it possible to make salami without cureing salt?
@samehtet
@samehtet 2 года назад
@@2guysandacooler sorry for being such bother...
@2guysandacooler
@2guysandacooler 2 года назад
@@samehtet I would add cure to this recipe. If you plan on making salami I would add cure to protect the meat from unwanted bacteria.
@bytacc
@bytacc 2 года назад
Does really smoking it with the red "skin" on reallay makes any differance? It's like air and waterproof, so i dont see how it affect the sasauge inside?
@jamewakk
@jamewakk 2 года назад
Wow there is alot of swedes watching you :D
@hansjohansson8053
@hansjohansson8053 2 года назад
👍🇸🇪❤️
@idahopotato5837
@idahopotato5837 2 года назад
Do you really need the cure since its smoked for a short time and then cooked sous vide? I try not to use cures.
@3FAZNI
@3FAZNI 2 года назад
So that casing actually allows smoke to permeate into a sausage.
@2guysandacooler
@2guysandacooler 2 года назад
yes
@jdstencel6203
@jdstencel6203 2 года назад
I see you guys always tie off your sausage. I tend to use the hog rings. Are there any pros and cons to each of these methods
@jc5066
@jc5066 2 года назад
The one con to hog rings is the chance to tear the casing. Also the average home sausage maker probably does not have hog rings.
@johnfitzpen
@johnfitzpen 2 года назад
How did butchers make emulsified sausage before food processors or Buffalo choppers?
@2guysandacooler
@2guysandacooler 2 года назад
Great question... Not sure.
@gordonhogg4675
@gordonhogg4675 2 года назад
In the falukorv you used potato starch but in the Cajun venison smoked sausage you used nonfat dry milk powder. Do they serve the same purpose, for binding and moisture retention? I ask because my bride (Cheryl) can’t eat dairy or potato so I was going to try using something like arrow root or powdered coconut milk. We made the Cajun venison sausage yesterday and it is in the smoker right now. Cheryl can’t eat it because of the milk but I am willing to take one for the team and eat it myself. 😉
@2guysandacooler
@2guysandacooler 2 года назад
They do serve the same purpose. You can also use corn starch if you want or even eggs
@gordonhogg4675
@gordonhogg4675 2 года назад
@@2guysandacooler Thanks Eric, we really appreciate your help! PS: I just had the Cajun Venison Smoked Sausage for lunch and it is great!
@craigjacob3704
@craigjacob3704 2 года назад
Just curious Eric what state are you in ? Or where are you from?
@2guysandacooler
@2guysandacooler 2 года назад
I'm a Cajun from Louisiana
@craigjacob3704
@craigjacob3704 2 года назад
@@2guysandacooler I thaught I heard that accent😁. Born in New Orleans myself, living on the Mississippi gulf coast now.
@bryanjensen355
@bryanjensen355 2 года назад
Can you taste the smoke at all with that short of time and a peel-off casing?
@2guysandacooler
@2guysandacooler 2 года назад
Yes. It's a smoke permeable casing and the flavor is actually very subtle
@johnsmith-vz3vr
@johnsmith-vz3vr 2 года назад
Tyle pracy a wyszedł polski Serdelek.
@mobilecivilian6124
@mobilecivilian6124 2 года назад
Its a giant hot dog.
@larrywarner9314
@larrywarner9314 Год назад
Looks like a giant hot dog to me
@wallyfandrich3869
@wallyfandrich3869 2 года назад
Why do you need to soak plastic casings?
@2guysandacooler
@2guysandacooler 2 года назад
That's what the manufacturer recommends to soften the casing a bit..
@ContrefaireTheBlasphemer
@ContrefaireTheBlasphemer Год назад
Korv och makaroner, inget stök. Kanske lite senap till men det blir nästan för mycket.
@jc5066
@jc5066 2 года назад
Why did you grind with 2 different sized grinder plates? I've grinded course then again with a fine before doing emulsifying. Your technique was a little odd to me.
@2guysandacooler
@2guysandacooler 2 года назад
How you grind the meat is mostly not important, just that it's ground before placing it in the food processor. Sometimes I get a little wacky when I grind meat..😉
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