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 It was originally made from the meat of the oxen used for transports to the copper mine in Falun, Sweden, during the 1500’s and 1600’s. The meat was salted and smoked and the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)
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Onion marmalade
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Mashed garlic potatoes
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Finishing
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