Oven-baked falukorv was launched in 1960 and quickly became a beloved Swedish classic. The sausage itself dates back to 16th-century Falun, where German miners preserved meat through smoking. Since 2001, falukorv is an EU-protected culinary tradition that is today baked with everything from cheese and ketchup to bacon.
You need…
600–800 g Falu sausage (or Bologna sausage or German Fleischwurst / Lyoner)
2–3 tbsp mustard (e.g. sweet and spicy or Dijon mustard)
2–3 tbsp ketchup (or chili sauce)
100 g cheese (sliced and grated)
1–2 tomatoes, sliced (optional)
Onion (optional)
breadcrumbs (optional)
How to do…
Preheat the oven to 225°C
Place the falukorv in an oven-safe dish. Cut deep slits in the sausage, but not all the way to the bottom
Layer the filling in the slits. Squeeze in the mustard, ketchup, cheese slices and optionally tomato and onion
Sprinkle some grated cheese (and optionally breadcrumbs on top for extra crunchiness)
Gratinate the sausage in the middle of the oven for 20–30 minutes until the cheese is melted and golden brown
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