Fläskkorv
A staple Swedish pork sausage. Its name means ‘pork sausage’. It is served poached or grilled with mashed potato and lingonberry jam.
| Lean pork | 700 g |
| Back fat | 300 g |
| Curing salt | 18 g |
| Sugar | 4 g |
| Ground white pepper | 2 g |
| Grated nutmeg | 1 g |
| Ground cardamom | 0.5 g |
| Potato starch | 30 g |
| Iced water | 100 ml |
| Hog casing (Ø 32–36 mm) | — |
- Preparation: Cut the meats into cubes, then part-freeze.
- Mincing: Mince finely through the 3 to 4 mm plate.
- Emulsion: Mix the meat with the curing salt, the sugar and the spices. Gradually add the iced water and the starch, beating to a smooth forcemeat.
- Stuffing: Stuff into the hog casings. Form sausages 15–20 cm long.
- Smoking: Hot-smoke (70–75 °C) for 1–2 hours over beech wood.
- Poaching: Poach for 20 to 25 minutes at 75 °C until fully cooked.
- Cooling: Cool and refrigerate.
- Serving: Reheat by poaching or grilling lightly. Serve with potatismos (mash) and lingonsylt (lingonberry jam).
Fläskkorv means 'pork sausage' in Swedish. It is Sweden's staple everyday sausage, with no regional roots and no founding story. Its recipe illustrates the constants of Swedish emulsified charcuterie: potato starch as a binder, a touch of sugar in the seasoning, beech-wood smoking.
Cardamom is the spice that sets it apart among the sausages in this book. Probably introduced to Scandinavia via the Viking trade routes to Constantinople and the Middle East, it has been used in Swedish cooking since the Middle Ages, in both savoury and sweet preparations. Its dosage varies from maker to maker and, with the proportion of fat, constitutes the only significant variable among the available versions.
It is served with mashed potato (potatismos) and lingonberry jam (lingonsylt), or with rotmos, a swede mash. The sharpness of the lingonberry balances the richness of the forcemeat.
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