Swedish Sausage Stroganoff (a simple weekday meal)
This Swedish sausage stroganoff is one of my most popular recipes. It’s also one of the simplest. If you are looking for a quick, weekday meal that will please the whole family, look no further. Made with cupboard staples, it is easily adaptable, and takes less than an hour to get it on the table.
This Swedish sausage stroganoff is a simple, filling and delicious midweek dinner for the whole family.
Although this is entitled stroganoff, please don’t confuse it with the classic dish, beef stroganoff. It’s nothing like it. There are no mushrooms, for starters. Sausage stroganoff is a traditional Swedish dish, unique in its own right, made with everyday ingredients.
The Swedes love their sausage (korv). I thought us Brits were a bit partial to a banger, but the Scandinavians leave us trailing way behind. You can find every kind of sausage, but two of the most common are varmkorv (which directly translates as hot dog) and falukorv, which is often used to make korv stroganoff.
What is falukorv?
Falukorv has had roots in Swedish history as far back as the 16th century and is used in a variety of different dishes. It also has protected EU & UK status, too. This means that very strict restrictions apply on what can actually be referred to as falukorv. These include the ingredients, size, and even fat content.
Falukorv is a large, often horseshoe shaped, smoked sausage (although the shape can vary). It is already cooked, so can be eaten straight out of the packet. It is pale in colour, and quite frankly, rather unappetizing to look at.
The first time I ever saw falukorv on my plate, I nearly died. I am not a great sausage lover and to be honest here, wasn’t expecting a great deal. However, when roasted up with onions, ketchup and mustard, and served with oodles of mash, or soaked in creamy sauce, it’s amazing. Truly.
If you are outside of Sweden, the good news is that you can buy the wonder smoked sausage from ScandiKitchen (UK)and Scandinavian Food Store (US).
What else can I use instead of falukorv?
Korv (sausage) stroganoff is one of the ways falukorv is put to good use. The dish is recognised by long slices of sausage smothered in a bright, sometimes almost neon orange, sauce. However, if you don’t access to the smoked sausage, you could use any kind.
Since first writing this post, I have become a vegetarian. However, the sauce used in my korv stroganoff doesn’t need to be limited to meat. You could use large chunks of onions and peppers, or make a mushroom stroganoff.
What can I serve with Swedish sausage stroganoff?
There isn’t a particular side served with sausage stroganoff, but it goes so well with anything that can soak up its delicious sauce. So, we love it served with rice, pasta or potatoes, or leftover mashed potato and cheese pie. Don’t forget some crusty bread to make sure you get all of that sauce.
Other 30-minute meals
We all love a speedy dinner on a weeknight, don’t we? Here are some of favourite recipes to help you out midweek:
Spicy baked fish (ready in 20 minutes)
Swedish Sausage Stroganoff (a simple weekday meal)
Ingredients
- 1 tbs olive oil
- 1 tbs butter
- 1 onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 300g (10 oz) sausage
- 2 fresh tomatoes (roughly chopped)
- 1 tbs ketchup (or sugar)
- 1 tsp Worcestershire sauce
- 2 tsp sea salt
- ½ tsp oregano
- ½ tsp paprika
- ¼ tsp chilli powder
- black pepper (to taste)
- 400g (14oz) tinned (canned) tomatoes
- 100ml (3½ fluid oz) water or stock
- 100ml (3½ fluid oz) cream
- spinach (for serving - optional)
Instructions
- Heat the butter and olive oil together in a large frying pan or skillet.
- When ready, add the chopped onion and fry until it softens. Add the garlic and cook for a couple of minutes.
- Slice the sausages into long strips and add to the onion and garlic. Fry for around five minutes, just until the sausages have some colour.
- Add the fresh tomatoes, ketchup (or sugar), Worcestershire sauce, salt, oregano, paprika, chilli powder and pepper, and cook for a couple of minutes.
- Add the tinned tomatoes and stock/water and cook for a further 10 minutes.
- Finally, add the cream and cook for five more minutes. Serve with rice, pasta, roast vegetables or mash. Enjoy!