Falukorv has been around much longer. It originally was made at the copper mine in Falun. They used leather ropes and needed to make something from the meat as well.
Cut it like halfway through every few centimeters so you get slits where you can put cheese, ketchup, onion and whatever else you want. Edit I had not watched it before commenting, from your comments it didn't seem like you did this, turns out you did.
Not sure if it was on that other list, but you have to try pytt-i-panna, serve with pickled beetroot slices & fried egg. About the falukorv, you could just make slices and fry them, make sure you cut them from the middle to the edge to prevent them from blobbing and they will look just like pac-man.
Rarely eat lingonberries, (mostly with fläskpannkaka n blodpudding) I Love pressgurka or smörgåsgurka to meatballs btw have you tried pyttipanna n pölsa?? (im a bit weird if i have eggs with pytt, i want ketchup, no eggs i want pickled beats )
Did you know... that the most popular dish in swedish homecooking actually is an italian dish. Some years ago someone made an inquery what food most swedes brought to work in their lunchboxes. And the winner was... Pasta bolognese. A dish that became popular here in the 1960;s (when I grew up). 30 % of the lunches swedes brought to work for lunch every day contained spagetti bolognese. Wich means that in 30 % of swedish homes everey day that very dish is served. Because what we bring to work for lunch usually is leftovers from yesterdays dinner. So... spagetti med köttfärssås (på svenska alltså) räknas numera till svensk husmanskost.
interesting Göran! nope, I didn't know that - thanks for sharing! I must say, I'm not surprised though. I'd guess its probably that or carbonara in England as well. very popular for a quick week night meal!
Well, swedish "spagetti med köttfärssås" is not Pasta Bolognese (there is no such thing as "spagetti bolognese" in Italy) even though there are similarities. So I considerit a swedish dish...
@@tompao7832 The correct name for the diish, according to an italian friend of mine, is Ragu Bolognese and it can be served with rice or something else but most common is to serve it with pasta (spagetti). So it definitely is an italian dish originally
@@JustaBritAbroad Carbonar is also delicious but not as nice te eat reheated. Pasta Carbonara or Spagetti carbonara is best when it´s absolutely fresh made. And my italian friend says that cream in a Carbonara is a big no-no. He says that some restaurant chefs invented that to make it stay creamy for a longer time.
@@gorankarlsson8741 Ragu Bolognese is - no surprise - an italien recipe. But to qoute Ecclesiastes 3, "There is a time for every pasta under heaven"... and the right time for spagetti is not to be served with ragu! For Pasta Rolognese you should use tagliatelle and nothing else. And the Ragu Bolognese is only mildly similar to the swedish "köttfärsås" - which is more like a tomato sauce with minced meat.
Since I've gone vegan The last 6 month, I dont eat anything of the typical swedish food... Ratatouille, its not swedish but a dish of vegetables... varför skriver jag på engelska? 😅 Har du provat Ratatouille?
hehe det har jag gjort! provat Ratatouille menar jag! det är gott med jag föredrar mig någon strax kryddad pasta måste jag säga. Gillar något lite spicy!
där har jag gjort ett par gånger! är inte såå övertygad av värm banan måste jag säger men vem vet kanske inom kort är jag helt där! kul att du för gör en sån den här helgen nu då!
Fun fact about Falukorv: It actually started more than 1000 years ago, BUT the falukorv-story is from the 1600s I think, in the boom of the mine. They used to make the rope to the "lift" out of cows hair, because it would creak in a different note when it was about to break. Thus, every time they needed a new rope, a LOT of kattle got killed. That turned into a massive korv-industry and has been ever sense. The boom in the 70s is because we really leaned into the pre-fabricated stuff back then. Spam and his friends, you know. But the falukorv is older.
Apart from the obvious one, Smörgåstårta, probably the best Swedish food in the world, one thing I'd add to the top of your list is "Janssons frestelse". It's good just on its own, but is superb served with meatballs! You'll never want to settle for mashed potatoes with your meatballs again after that!
funnily enough I'm filming a video about smörgåstårta this weekend - still got to be convinced there you see! I have actually tried janssons frestelse too, but I must admit I have to try it a few more times before I'm prepared to put it on a list like this😅😱
@@JustaBritAbroad Just mashed potatoes on it's own is also not something for a list like this, but meatballs with Janssons frestelse readily beats meatballs with mashed potatoes every time!
Falukorv is actually quite old stems from the 1600th to the 1700’s and we’re made from oxes and horses. They made rope from the skin of the horses and oxes and it was in high demand. So they had to do something about all the meat left over and this way the falukorv was born 😃
The name falu in falukorv is from Falun. Falun is also know for the iconic red paint (falu röd färg) which most people assoiates sweden with and also the Copper mine in Falun.
All looks tasty.. My grandmother in Finland was a Swedish Speaking Finn her native tongue was Swedish. So one of the dishes she would cook is Swedish meatballs..So all the times I go to Ikea, eating the food reminds me of her.
@@JustaBritAbroad Beware that there are many recipes for Jansons, some are outright bad. But when done right Jansson’s is the no 1 Swedish culinary invention, in my opinion.
Love your list of good food! Falukorv is a necessity.... should be about 70% meat like Sorunda korv. Have you tried "dillkött"? The very best of all Swedish food! But must be cooked by someone who knows a thing or two bout this dish....
Thanks Christina! haven't tried dillkött actually, but maybe I'll have to look into it now - as you say though, with someone that knows a thing or two about how to prepare it!
What are we having for dinner today? Falukorv - of course... what a coincidense! But not with mash, this time with maccaronies - another traditionel way to serve our beloved saucage. By the way I prefer Änglamark falukorv (organic from Coop) wich has a higher meat content (64 % both beef and pork) and is smoked using real alder wood, taste the difference! Bon appetit.
Yes if you have not tried it you should really stew the macaroons with milk a tad cream, nutmeg white peppers salt. And eat with the falukorv and ketchup
oh you are? fun🤩 what are the chances😅 thanks for the falukorv tips though, that's really good to know, I'll bear it in mind!! hope you enjoyed your falukorv last night!
@@andersstromqvist2211 Since it is all about percentage, I use full fat cream for my stew! No nutmeg , but I will try it next time - I use nutmeg to season my mashed potatoes. Milk - really cold - is the preferred drink to this dish, may sound childish but that is a fact. A cool lager will go down as well...
That dish was the second most common in swedish lunchboxes that we bring to work. Personally I prefer Jägarfalu from Scan or the very best falkorv there is... Jokkmokksfalu. Hard to find and rather expensive. But marvellous!
You made a good choice, apart from Wallenbergare, which is mostly eaten in restaurants, I make the other dishes quite often myself at home. Perhaps I miss a something with fish, why not just fried 'strömming' with mashed potatoes and butter, like you get them on a Waxholm steamer in the Stockholm archipelago. Mmmmmm :)
I think you are getting it now! :) Some more Swedish food to try out: 1. Gustavskorv. I prefer it as a late night "snack" on "knäckebröd" (brand: Falu rågrut), with some good mustard on top. Slice the sausage very thin. Make sure you put the butter on the correct side of any knäckebröd - the rougher side (there is some debate of the correct side for the butter even among Swedes). There are other ways to serve this sausage, the above is just what I prefer. This kind of sausage is basically never ever served in restaurants. It might even be hard to find in a supermarket. The "shelflife" of the sausage is very short, eat it all fast. 2. Herrgårdsost, the matured versions. Just as Västerbottenost, this is a cheese that has a very unique taste, that you basically don´t find in the rest of the world. I prefer it on a regular "ostmacka". None of the above might be "bangers", but as a Swede abroad, I miss both a lot.
interesting!! I've had and love herrgårdsost but I don't know if I've tried gustavskorv before🤔 I'll have to add it to the list to try again in case I've missed it!! can totally relate to missing some of your home favs when you live abroad though!
@@JustaBritAbroad Just a word of warning: I absolutely love Gustavskorv in the same way as described by Joker VIenna but just bear in mind that it's made from horse meat which some (quite a few to be honest) find unacceptable to eat, hence the scarce availability in restaurants and shops.
@@JustaBritAbroad there is one more sausage you can try out: ystadkorv. I prefer that one one a sandwich too (thinly sliced). You will not find this one in restaurants either, check the supermarket. :)
Falukorv = sausage from Falun. Similar to the American bologna. Vasterbottenost is similar to Parmiggiano. but much better. Expensive because only produced in a small area.
Korvstroganoff is hands down one of the best meals there is. Which reminds me that I’ve pretty much never made it. I’ll put it in my list of everyday recepies right away!
You should try Falukorv with, cheese, hole tomatoes, tarragon and dried plum and served with mashed potatoes. You dived falukorven(800g) into 3 parts, and do thin slices(~1cm and not throu, som falukorven holds together after been sliced.), and then you put a slice of swedish cheddar like Kvibille cheddar between each slice. And it will look stupid, because cheese take upp lot of room, and then you understand why you needed to splitt it up to at least 3 parts. Little olj in bottom of tray, place your 3 falukorvs bits in that, and then use two cans of hole tomatoes(NOT on falukorven), and then salt and tarragon, and 2 more cans, sometimes that is to much, and other times you might need a fifth can.(Size of your tray will tell you, but very importen that at least 2-3cm of falukorv are above the tomatoes to get a chans to crisp up.) And som dried plums, if u don't like them, don't use them, they are not that importen for taste of the dish. And 200-225C, time no idea, i take it out then i see cheese turns brown and also falukorven, and that tomatoes are boiling, otherwise some tinfoil over så you not burn it, and lower temp some. But i rarely need to do that, it usually both ready att same time.
As a child, and even as a young person like you, I did not like REAL husmanskost - kroppkakor, kålpudding/kåldolmar, raggmunk med fläsk, strömmingsflundror. Nowadays I love it - I love all food from wherever. Truffle fungus is the taste I still have to learn. I will before I die. I am so happy to not being vegan, vegetarian, lactose- or gluten intolerant, having religious food restrictions. I am an eater.
Not sure if anyone already mentioned it, but since you enjoy Wallenbergare, have you looked into Biff Lindström as well? Minced beef, beat root, onion and capers into the patty if I recall the recipe. Actually that dish has several disputed background stories. The most recited one is that a Swede who grew up in Russia went back to Sweden and had the hotel restaurant he was staying on cook him the dish. Some claim another restaurant came up with the dish, and the Norwegians firmly believe it was Norwegian ship chef who constructed it. I watched your original video and that you don't like fruit on pizza, which is a perfectly fine standpoint. Thus I suppose suggesting Flygande Jacob also won't fit your tastebuds, since it is (grilled) chicken with banana, chili/ketchup, cream, bacon and peanuts. Many Swedes have a love-hate relation to this 1970's dish, a bit like whether you're for or against the Janssons frestelse as already mentioned below.
Sorry, I'm American and 75% Swedish but I can't understand many words you say. Vasterbottens ost is like Parmiggiano for the Italians. Have you tried Rubaberpai med vanilsas? A must! Here we need subtitles.
Falukorv is not from the 70s, it goes way back. They started making it in the town of Falun, because of the copper mine. This goes back to before we had steam engines. Back then to transport copper, and miners up and down the mine, huge buckets held up by lines made of oxhide were used. It required 600 oxes to produce 125 meters of these lines. That meant they had a lot of meat. So they started making sausage out of it, and so the Falukorv was born. Of course, today it's made out of pork.
I think you touched on some great dishes but youre missing out if you havent tried a proper "älg gryta", "älg skav gryta", or even "renskav". Admittedly its not cheap meat to get if youainly live in larger cities in the south and/or dont hunt or know someone who hunts, but its a must try for swedish cuisine and can typically be found (atleast in the north) in places that serve husmanskost, (tho tbh I think it tastes best when homemade)
You are talking about the Wallenbergare as if it has a filling of butter and cream? "When you cut in to it it ooze out all that butter and cream" I've never had one like that it's just in the meat mix :/
Falukorv where invented as far back as 1600s, not 1970s. Originally falukorv where made by bulls meat, not cow meat or pork. Once the bulls where worn out from the mining, nearly 24/7, they where butchered and made into falusausages for the miners to eat during work. Stroganov is russian food brought to Sweden. More about that meal I don't know.
oh it was? that makes much more sense - I did some googling when I researched this video but could only find mentions of it more recently, which surprised me, because it felt like a dish that had been around for a long time. cheap, easy to produce and quick to use, it felt like something that would have started its life when Sweden was a poorer nation!
*"De Bästa Husmanskost"* is not correct Swedish grammar. "Den bästa husmanskosten" would be better although it kind of suggests that you're talking about just one dish. "Husmanskostsfavoriter" would actually work. Or "Husmanskostens bästa rätter".
Nailed it! They are all five favs of mine. If you want your meatballs to taste extra good try making them out of Elk meat. MInced and mixed with some "blandfärs" about 50/50 Gives the meatballs a taste of the wilds :) And dont forget all the different spices and finely chopped onion. GL with them.
Falukorv is little as finnish lenkkimakkara. The biggest difference is that finnish sausages are much better 😁. My relatives always got to get some sausage when they come to Finland and ususaly they buy lotts of it and takes back home to Sweden when they visit. Other things thay buy from here is mustard, Karelian pies and finnish beer from the vessel (cheaper to buy from Tax Free).
If you find yourself in Stockholm (don't know where you live) you should try a restaurant called Meatballs for the people. They have meatballs made out of a variety of meats, the classic one, made out of beef, pork. Then they have veal, deer, ox, boar, chicken, vegetarian and elk. And it's really tasty. :) Hope you find it and enjoy it. Edit: removed wrong info.
I really liked how you answered many different questions in this video🤗. I was wondering when you took Swedish classes in the UK, what level of Swedish did you have when you came to Sweden and what helped you move from A1 to the higher language levels that you are speaking now?
Personally, I can't eat korv stroganoff made with any other kind of sausage than falukorv. It just doesn't taste right! 😂 I will also toot my own horn and say that my korv stroganoff is the BEST korv stroganoff! 😁💪 Dammit, now I'm hungry... 😂
@@attesmatte The korv stroganoff I have had is a pasta based dish with a cream and tomato base with falukorv and onions. Look up a recipe for beef stroganoff is basically the same recipe, except real meat, sometimes it has mushrooms. My mother-in-law made korv stroganoff, It was slightly better than the stuff Klien's Kitchen serves at Internationella Engelska Skolan. Real Falukorv, made with horse is good has a unique taste and good textures. I object to the +30% potato starch pork pink slime that people try to pass off as falukorv, when it is cheap bologna shaped gor a Swedish audience.
@@lindatisue733 "Real meat"... Well, I guess you just outed yourself there. You think falukorv is beneath you? The falukorv I buy has 70% meat in it. And I just Googled several beef stroganoff recipes, and again, these two dishes have nothing whatsoever to do with each other, except sharing half their names. 🙄
Falukorv contains both beef and pork. You forgot to mention that. And the types of spices obviously makes the entire thing special, like ginger and nutmeg.
Falukorv is good for everything. After an evening with beers and socialisation you begin to feel a little bit hungry, rounding the evening off with some Swedish rye crisp bred with slices of Falukorv on it is a perfect way to end a "beer crawl". Also tried and approved by some Belgians at a Swedish-Belgian wedding. After some intense festivities and dancing people began to get hungry a few hours after midnight and Falukorv, Spisbröd (round Swedish crisp bread of rye) and some butter did the trick. 🙂
Some dishes that will definitely grow on you a lot everytime you have it are: *Kroppkakor* (potato dumplings filled with minced meat and onions), served with rårörda lingon (uncooked lingonberries mixed with sugar) *Kålpudding* (a mixture of chopped cabbage, minced meat, onions and syrup, which is baked in the oven) *Bruna bönor med fläsk* (literally "brown beans with pork") And of course, since there are many mentions in your videos of mashed potatoes, I feel obligated to mention *rotmos.* Rotmos is the same idea as mashed potatoes, just add carrots, parsnip and rutabaga into the mix.. ehm, *mash.*
Fun fact: The world-famous Västerbotten cheese is made in the small village of Burträsk and only there. In the beginning it was called Burträskost. It can not be manufactured anywhere else, and no one knows for sure why? They tried to start making it in Umeå, but the cheese did not taste the same there.
Many countries have their own version of the "Falukorv". In Finland "Lauantaimakkara", in Russia "Doctor Sausage", and even in US, "Baloney ". You dont have anything similar in Britain?
Well, you rose to be a hangaround to become a swedish viking. To be a Prospect you need to do "Swedish meatballs", in your kitchen frome scratch! Or any other minced meat meal or those "Falukorvmeals" that you described . And then, there are more to it.. old customes, on Tuesday its fried pork, whit brown beans and boild potatoes, at Thursday its yellow pie soup, whit pork or/and "fläskkorv", and panncakes as a desert, whit wipped cream and jam! Actually you can do more about swedish food, get a goe at it, it could be a funny video, you trying to make swedish food, serving it to your girlfiend and other friends! But take my advice, ask your mother in law and other friends that know about making swedish "husmanskost"! And dont even think about buing the wrong sort of lingonberrys, some is for the pancakes (there are better beryjams for those), it should be "rårörda lingon" to meals.
YES x 5! Especially Falu Sausage in the owen, mmmmm! (NOT with apple though, just slices of onion and tomato and topped with LOTS of hot mustard and graded cheese! LOL!). And Korv Stroganoff (Falu sausage Stroganoff) seasoned with, heinz ketchup, black pepper and Basil, served with Jasmin rice...mmmmm! Can't be simpler to make, nor more delicious to eat... 👍😉❤
Korv stroganoff is one of my absolute favourites. The actual product is regulated in law here in Sweden for meat content. Served with rice, pasta or mash and the way my daughter makes it is incredible.
Love all the items on the list! Made me a little homesick watching especially made me long for falukorv, not easy to get around here. Will you be making a vlog about svensk julmat? And jultraditioner? From a swede in Scotland.
ah no of course! I relate hard to this, because I feel the same about my beloved clotted cream that I can't get anymore since moving to Sweden😱 but that's a good idea about a christmas video, hadn't really considered it, but now you mention!!
@@davideek8248 they do deliver all over the UK. I do order from them but only a couple of times a year. Waiting on delivery just now for Christmas food.
