Mikaels Korvfabrik

 Hello sausage lovers, Immediately following my late September trip to Germany to visit my old friend Armon and attend Black Hole Fest Germania, I planned to spend a week in Stockholm, Sweden, staying with my paternal grandfather. The last time I had visited Stockholm in 2019 was during the time between graduating college and trying to find a job.  It was very nice to escape from the difficult reality of trying to find a good-paying tech job right after college, and my farfar, having worked in the Swedish unemployment office for over 20 years, was great to talk to about job hunting.   It also gave me the chance to try various Swedish sausages that I knew of from doing online research and reverse-engineering them by studying their ingredient lists and nutritional statements.   I was very surprised that my recipes for Falukorv, Cognacsmedwurst, fläskkorv, and varmkorv were pretty much spot-on.  I also got to try rökt ren (smoked reindeer ham), Gustafs gr...

Hello sausage lovers, Last year my dear friend Chris invited me to attend his wedding in Colorado Springs, CO.  I have known Chris for over 20 years, and hadn't seen him since 2019 when he moved to Colorado.   Since I was at a point in my life when I had both the means and desire to start traveling again, I decided that we would attend. Chris, Emika, and very old friends I booked a stay at the hotel block they had reserved and purchased plane tickets.  I also rented a car because we would be landing in Denver, and it is about an hour and a half drive from there to Colorado Springs.   I figured it would be scenic, and it truly was; passing Castle Rock and Monument.  The mountain views were beautiful, even if we faced rain the whole 3 days we were there. Hotel view of Colorado Springs Colorado Springs is very pretty, and I can see why so many Christians flock there.  The first day there was going to be a happy hour meet-and-great; which was held at ...

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...

Hej Hej! Välkommen till min nya matblogg! My name is Michael and I am a second-generation Swede living in California.  I have a passion for traditional Swedish cooking, sausage crafting, and culture.  Besides Swedish cuisine, I also have a passion for traditional Sichuan Chinese cuisine.  This blog will be a blend of both.  I hope you enjoy my posts and recipes I will be sharing. Korv Mikael