Sausage and mashed potatoes

Sausage and mashed potatoes (korv med mos)

One of the real staples of the Swedish cuisine is the Falukorv, a large diameter sausage made from blended meat, fat, potato flour, onion and spices. It was originally made from the meat of the oxen used for transports to the copper mine in Falun, Sweden, during the 1500’s and 1600’s. The meat was salted and smoked and the Germans, who were present at the mine, taught the Swedes how to make sausage from it.

By the late 1800’s this type of sausage had became entrenched in the Swedish worker class food and was known as Falukorv. Roughly at the same time, 1897 at the Art and Industry Expo at Djurgården in Stockholm to be exact, the hot dog was introduced to Swedish audiences. This type of sausage is very similar in taste and texture to the Falukorv, but longer and slimmer which makes it suitable for eating in a split bread. Ever since then, hot dogs served with mashed potatoes (with or without bread) is one of the true classics in old school fast food joints and grilled rounds of Falukorv served with mashed potatoes is on the regular rotation in canteens and most family tables where there’s children in the household.

However, Falukorv and hot dogs are quite bland and just not that exciting. So we choose to go get some inspiration from way back in history and use some meatier, smoked German sausages, like Bratwurst, for our sausages and mash. A little onion marmalade gives more depth to the entire dish and provides the same kick and sweetness that kethup otherwise gives. A coarse, sweet mustard binds everything together.

For the mashed potatoes, a firm variety with relatively little starch, like the old Nordic Almond potato or French Amandine, is easy to work with and provides a great, smooth result without much work. The garlic also gives a little extra layer that works well with most types of spicy sausages. Of course, you can also make your own sausage to really take Korv med mos to the next level.

Sausage and mashed potatoes

4 servings (60 minutes to prepare and cook)

  • 2 medium sized onions
  • 2 cloves of garlic
  • 30 ml olive oil
  • 30 ml red wine vinegar
  • 45 ml muscovado (or other unrefined) sugar
  • 45 ml water

Onion marmalade

  1. Slice the onions and garlic thinly and cook them in olive oil for 20 minutes at low heat in a sauce pan, stirring occasionally.
  2. Add the vinegar and sugar and cook for another 20 minutes at low-medium heat, until the onion is translucent and almost all liquid have been reduced. Add 45 ml water and cook for another 10 minutes. It should now be a thick, jammy consistency. Season with salt and black pepper.
  3. Store and use for up to two months in a sterilized, airtight jar.
  • 1.5 kg firm potatoes
  • 150 g room temperature butter
  • 1 clove garlic
  • Nutmeg

Mashed garlic potatoes

  1. Peel the potatoes and slice them into 2 cm thick rounds. Boil until soft under a lid in salted water, around 15-20 minutes.
  2. Drain the potatoes and run them through a potato ricer. After each press, use a spatula to incorporate some of the butter and smooth out the mash. Continue until all potatoes and all of the butter has been riced and smoothed out. The amount of butter can be increased for a richer mash that borders to a purée.
  3. Press in one clove of garlic and salt to taste. Finish with a few grinds of nutmeg and a little freshly ground black pepper.
  • 800 g (8 pieces) Bratwurst or other meaty sausage
  • Onion marmalade
  • Mashed garlic potatoes
  • Mustard


  1. Heat the sausages at medium temperature in a skillet for 12-15 minutes and let rest for 3-4 minutes. Lower the heat if the skin of the links start bursting to keep the juices inside. Alternatively, cook the sausages in the oven on wire rack on top of a baking tray at 180 degrees for 20 minutes, turning them after 10 minutes to get a more even browning than on the stove.
  2. Plate the sausages with mashed potatoes, onion marmalade and a coarse, sweet mustard.