Falukorv med Stuvade Makaroner (Falu Sausage with Creamed Macaroni)

About This Recipe

Falukorv med Stuvade Makaroner is a real, traditional Swedish dish, known as Falu Sausage with Creamed Macaroni. Sliced and pan-fried Swedish Falu sausage served over macaroni bound in a mild butter-and-milk white sauce.\n\nFalukorv takes its name from the copper-mining town of Falun, where the sausage was traditionally made using offcuts of meat; it became one of Sweden's most widely eaten everyday sausages by the mid-20th century, especially popular with children.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Swedish home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 500 gFalu sausage or a mild smoked pork sausage(scored and sliced)
• 2 tbspbutter(for frying)
• 300 gmacaroni
• 3 tbspbutter(for the sauce)
• 3 tbspall-purpose flour
• 500 mlwhole milk
• 0.5 tspfine sea salt
• 0.25 tspwhite pepper
• 1 tbspketchup(to serve, optional)

Instructions

1. 1

   Cook the macaroni

   Boil the macaroni in salted water according to package instructions until just tender; drain and set aside.

2. 2

   Fry the sausage

   Score the sausage in a crosshatch pattern, slice or leave whole, and fry in butter over medium heat until browned and slightly crisp, about 8 minutes.

3. 3

   Make the roux

   In a separate pot, melt butter and whisk in flour, cooking for 1 minute.

4. 4

   Add the milk

   Gradually whisk in milk, stirring constantly to avoid lumps, and simmer for 5 minutes until thickened.

5. 5

   Combine

   Fold the cooked macaroni into the white sauce, seasoning with salt and white pepper.

6. 6

   Serve

   Plate the creamed macaroni with the fried sausage on top, with ketchup on the side if desired.

Variations

• •

  Serve the sausage with mashed potatoes instead of creamed macaroni for a different classic pairing.

• •

  Add a pinch of nutmeg to the white sauce for extra warmth.

• •

  Grill the sausage instead of frying for a slightly smokier result.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions