Celebrate Sausage S02E19 - Falukorv (Swedish Comfort Food)

falukorv

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat and calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

Welcome to the channel, today we're making falukorv, a Swedish comfort food.

Start with lean pork, onion, pork back fat, pork shoulder, and lean beef.

Cut the pork back fat, onion, and lean pork into small pieces and set aside.

Cut the pork shoulder and lean beef into small pieces and set aside.

Place the meat in the freezer to chill before grinding.

Prepare spices: salt, curing salt, nutmeg, white pepper, coriander, and potato starch.

Grind the lean pork, onion, and back fat through a coarse plate.

Grind the pork shoulder and lean beef through a fine plate.

Re-chill the ground meat to under 34 degrees Fahrenheit before proceeding.

In a food processor, combine the ground pork shoulder and lean beef with ice cold water.

Add spices to the meat mixture and process for 30 seconds until it becomes a meat paste.

Add the remaining ground meat and more ice cold water, process for another 30 seconds.

Ensure food processor blades are sharp to avoid incorporating air into the mixture.

Add potato starch and process for another 30 seconds while adding more ice cold water.

The mixture should be sticky and homogeneous with no discernible difference between meat and fat.

Stuff the mixture into a sausage casing that has been soaked in lukewarm water for 15-20 minutes.

Tie the ends of the casing to form a ring.

Smoke the sausage at 140 degrees Fahrenheit for 60 minutes using a cold smoke generator.

Transfer the smoked sausage to a water bath and cook at 176 degrees Fahrenheit for 1 hour.

After cooking, refrigerate the sausage overnight to develop flavor and texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens