Something Swedish

Cooking Swedish: Falukorv med Bostongurka


Today we pondered what we can have for dinner and my husband told me to look up “Falukorv med Bostongurka”  After looking at a few photos, I chopped a few veggies, spread some condiments, sprinkled some cheese, baked, and enjoyed!


Falukorv is a large traditional sausage made of pork, spices and potato starch flour. It is commonly eaten fried in a few popular meals, as well as atop of a smörgås. Bostongurka is a type of pickled relish that is very popular in Sweden.

This is a pretty common Swedish meal, something kids learn to make in school. It would be considered a “vardag” or “husmanskost” food, because it is simple, traditional, and made with common local ingredients.


Sausage – Korv

Cucumber – Gurka

Pepper – Peprika

Tomato – Tomat

Onion – Lök

Cheese – Ost

Dinner – Middag


10 thoughts on “Cooking Swedish: Falukorv med Bostongurka

  1. Is there an american verison of falukorv? Chorizo or andouille, perhaps?

    • I’m sure this would work with any larger sausage (falukorv is almost twice as thick as chorizo), but I don’t really know what would be most similar to falukorv taste wise.

    • Chorizo is to spicy, falukorv is not spicy. It tastes something, but nothing spicy 🙂
      Andouille i had too google since i did not know what that was, but it also seems to spicy and “chunky.” Falukorv is not “chunky” inside but rather fine ground, like dough or clay in consistency. It is made to be cooked in someway rather than just be eaten as is, as more “classy” sausages.

      I saw this recipe where someone used “fricks ring bologna” instead of falukorv, and that sausage definitively looked like a falukorv but if it tastes like one i do not know. Maybe Meghan knows how that tastes and can compare them?

      Also on that recipe they eat the red stuff around the sausage, i have seen this done sometimes in Sweden too with falukorv. I do not know why people do that, i always remove it from the falukorv.

      • Good call on chorizo being too spicy (I always buy the least spicy I can find, so didn’t think of that) I’ve noticed that there are more fine processed sausages in Sweden than the meaty ones in the US. Honestly, before moving here I didn’t eat too much sausage so it’s difficult for me to compare the tastes. Bologna has the right consistency, and might work! There are apparently two types of ring bologna, make sure you shop for the fine instead of the course. According to what I read, they are more available in butcher shops than normal supermarkets. I would take off the red covering as well. Good find, Dubium!

  2. Very colorful! Is your Thanksgiving day menu set?

  3. Last year, my Swedish Mother-inlaw and now fiance here in the USA had a mix of traditional Swedish dishes and American staples for Thanksgiving. I thought it was a beautiful meld of cultures. We had a roasted turkey, gravadlax, wasa crispbread with butter, new potatoes with sour cream and dill, and cranberry sauce which replaced lingonberry sauce. It was a memorable and special holiday that I will never forget, and look forward to continuing in the future. 🙂

    • That’s great! We added meatballs to our menu and I’ll be honest – at first it seemed so weird and out of place, but now I think it will be fun to add a few Swedish items to the table 🙂

  4. Boar’s Head brand, found in the supermarket deli area, has ring balonga. Closest thing I found although it’s thinner than Swedish falukorv.

  5. Pingback: Woman Charged With Attempted Assault With Sausage | Eagle Online

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