The sausage "falukorv" has its origins in which country?

Falukorv is a Swedish sausage made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and mild spices.

The tradition of preparing the meat in this way was revitalised in the late 19th century by the butcher Anders Olsson, whose initiative led to the development of the modern falukorv, which used the mixture of pork and beef or veal. Falukorv is a cooked sausage, so it can be eaten without any further preparation.

The history of falukorv dates back to the 16th and 17th century and the region of Dalarna in central Sweden. In the town Falun in Dalarna there was a big copper mining industry. At the mines ox hide was used to make ropes that was used in the mines.

That meant there was access to meat which was often salted and smoked. The name falukorv comes from the town Falun which is shortened and paired with the Swedish name for sausage which is "korv". The theory is that the German version of the Lyoner sausage maybe was the inspiration for the falu sausage.

Falukorv is protected by GTS (Guaranteed Traditional Speciality) which a quality protective system organized by the European Union. In short a product needs to be produced in a traditional way to be able to get a GTS status. Only potato flour may be used as a binding agent, and the amount of meat may not fall short of 45%. The sausage is cooked in a red plastic casing and shaped into a round ring and the diameter has to over 45 mm.