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Falukorv stuffed with mustard and onion, served with fresh coriander
Oven-baked Falukorv scored and stuffed with onion mustard

Baked Falukorv with mustard and onion

Author: Flavelo
Recipes Main Courses
Although often adapted, Falukorv is Sweden's iconic red sausage. This recipe is an exciting fusion: the Scandinavian staple is tuned to be spicier and more onion-heavy. The mustard-onion cream stuffed into cuts in the baked sausage caramelises during cooking, permeating the meat with flavour. A true, filling, rustic dinner.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Swedish

Ingredients

Equipment Needed

  • Baking dish
  • Frying pan for frying onions
  • Aluminium foil

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Score the sausage deeply about every centimetre, but be careful not to cut all the way through the bottom! It should look like an accordion.

Tip: Cuts increase surface area where heat and flavours can penetrate the meat.
2 ✓

Slice the onion into half-moons, chop the garlic. Sauté them in a little oil until soft.

Tip: Pre-cooking onion is important because it wouldn't cook fully inside the sausage, remaining crunchy.
3 ✓

Remove onion from heat and mix with mustard, seasoned salt, and herbs.

Tip: Mustard acidity counterbalances the sausage's fattiness superbly.
4 ✓

Stuff the onion mixture into the sausage cuts.

Tip: Be thorough; the more filling in the gaps, the more flavourful it will be.
5 ✓

Place the sausage in an oiled baking dish. Cover with foil and bake at 180°C for 35 minutes.

Tip: Steam under the foil heats the sausage through and keeps it juicy.
6 ✓

Remove foil and bake for another 10-15 minutes until the top is browned.

Tip: Browning (Maillard reaction) provides the final taste.
7 ✓

Let rest for 5 minutes before serving, then sprinkle with fresh herbs.

Tip: During resting, juices settle so they don't run out when cutting.

Recipe FAQ

No Falukorv in the shop, what should I buy?
Use high-quality saveloy or cooking sausage, or perhaps thick frankfurters (e.g. Vienna sausage), though the taste experience will differ slightly.

Ingredients

  • 500 g Falukorv (or thick cooking sausage/saveloy)
  • 2 whole Onions (medium)
  • 2 tbsp Mustard (hot or Dijon)
  • 3 cloves Garlic
  • 1 tsp Seasoned salt
  • 1 tsp Dried herbs (oregano, thyme)
  • 2 tbsp Olive oil
  • 1 bunch Fresh Coriander (or parsley)