Mikaels Korvfabrik

Hello sausage lovers, In 2023 my life changed for the better.  I began the year with the seemingly unattainable New Year's resolution that many attempt and fail every year: lose a significant amount of weight.  I got a gym membership, went 5 days per week, changed my diet, gave up drinking beer and consuming sugar and junk food, and was able to lose 50 pounds by June.   I also started traveling again for the first time in 4 years after attending my dear friend Chris's wedding in Colorado Springs.  I did not, however, give up eating and making sausages and cured meats! Another one of my dear friends whom I have known over 20 years, Armon, moved to Germany in 2022, and in what appeared to be an attempt to goad me into visiting him, started sending me fliers for many metal festivals which are very popular in Germany.  One in particular stood out to me, and that was Black Hole Fest Germania, which was being held at Balver Höhle, which is a historic venue CAVE(!...

Hello sausage lovers, After more than 4 years since my last post, I decided it was time to start blogging again.   Most of the time when there was a perfect opportunity to document a recipe, I was already half way through the process and it was too late to take pictures of the previous steps.   A lot has changed in my life since I started this blog as an example to demonstrate to a friend how easy it was to operate one.  I got my first professional job in the cybersecurity field, moved out of my parents' house, lost 50 pounds, went to Germany for the first time, and visited Sweden twice.   Many new and exciting sausages were tried and new recipes formulated, and I am very excited to begin sharing some with those who are interested. -Korv Mikael

Falukorv is possibly the most popular Swedish sausage of all time. The red-cased ring bologna is known to every Swede as a national symbol. Falukorv was introduced to Sweden by German miners working at the Falu copper mine in the 16th/17th century. The excess meat remaining after slaughtering the countless cattle used to make leather ropes needed to be preserved and consumed quickly. This type of sausage was revitalized by Melker’s Chark and Scan in the early 1900’s. The recipe is basically the same as that used for Wienerkorv and Varmkorv, but with a different casing.  Falukorv is a lightly smoked, boiled emulsified sausage. It is lightly seasoned with the classic German emulsified sausage seasoning and extended with up to 10% potato starch and 15-30% water/ice.  My recipe builds upon years of reverse engineering Swedish Falukorv brands and personal preference. The result is a soft, lightly-smoked, perfectly-seasoned ring bologna. These are the steps t...