Swedish
Falukorv i ugn
A classic Swedish oven-baked falukorv with mustard, ketchup, onion, apple, tomato and melted cheese. Serve it straight from the dish with creamy mashed potatoes, just as it often appears on a Swedish weeknight table.
Ingredients
- Falukorv300g
- Yellow onion1 small
- Apple1/2
- Tomato1
- Swedish sweet mustard1 tbsp
- Ketchup1 tbsp
- Grated Swedish household cheese or mild cheddar60g
- Butter, for the baking dish1 tsp
- Floury potatoes400g
- Milk100ml
- Butter, for the mash1 tbsp
- Saltto taste
- White pepperto taste
Method
- Heat the oven to 225°C.
- Peel the potatoes, cut them into even pieces, and boil them in salted water until tender.
- Butter a small ovenproof dish.
- Remove any casing from the falukorv and cut deep slices across it about 1 cm apart, without cutting all the way through.
- Place the falukorv in the buttered dish.
- Slice the onion, apple and tomato thinly.
- Spread mustard and ketchup into the cuts of the falukorv.
- Tuck slices of onion, apple and tomato into the cuts, alternating them along the sausage.
- Scatter the grated cheese over the top of the falukorv.
- Bake for 20 to 25 minutes, until the sausage is hot, the edges are browned and the cheese is melted and golden.
- Drain the potatoes and let them steam dry for a minute.
- Warm the milk, then mash the potatoes with the milk and butter until smooth.
- Season the mashed potatoes with salt and white pepper.
- Serve the baked falukorv hot with the mashed potatoes and the juices from the baking dish.
Common questions
Can I substitute the falukorv with another sausage?
Yes. Use another mild, fully cooked sausage with a similar shape, like ring bologna or a thick smoked sausage. Choose one that holds its shape and isn’t too spicy, since the sweet onion, apple, and mustard are the main flavors.
How do I know when the dish is done baking?
Bake until the sausage is hot through, the cheese is melted and lightly browned, and the edges of the cuts look a bit caramelized, usually 20–25 minutes at 225°C. If the cheese browns too fast, loosely cover with foil.
What are the most common mistakes with this recipe?
Cutting the sausage too deep so it falls apart, overbaking until it dries out, and using potatoes with too little liquid are the main issues. Also slice the onion, apple, and tomato thinly so they soften and tuck into the cuts easily.
How should I store leftovers, and can I reheat them?
Store the baked sausage and mashed potatoes separately in airtight containers in the fridge for up to 3 days. Reheat gently in the oven or microwave until hot. Add a splash of milk to the mash if it seems dry.
What should I serve with falukorv i ugn besides mashed potatoes?
Creamy mashed potatoes are classic, but boiled potatoes, potato gratin, or even buttered rye bread also work well. Add a simple green salad, pickled cucumber, or lingonberry jam if you want a fresher, sweeter contrast.