Falukorv i Ugn - Stuffed Swedish Sausage Gratin with Tomato, Onion & Cheese
This oven-baked dish is prepared with Falukorv, a large, smoked, pork and beef sausage from Sweden. Some compare Falukorv to a gigantic hotdog, and others to bologna, but one thing's for sure, this meaty, cheesy, creamy dish is as satisfying to eat as it is easy to make. Serve Falukorv i ugn with a side of mashed potatoes and you'll have yourself a classic meal straight from the book of Swedish home cooking.
- 1 ring of Swedish Falukorv sausage (between 1.5 and 2 lbs.) If you can't find Falukorv, you can substitute ring bologna
- 1 or 2 yellow onions, sliced into rounds
- 1 or 2 tomatos, sliced into rounds
- whole grain or Dijon mustard
- Västerbotten cheese or other cheese of your choosing, something like jack or mozzarella will work, but you can use anything that melts well
- 1 cup of heavy cream (optional)
- Preheat your oven to 400F.
- Remove the Falukorv's casing and slice ¾ of the way through it about every ¼ to ½ inch.
- Grease a baking dish with olive oil or butter and set the Falukorv in the dish.
- Take the onion and tomato slices and insert them into the cuts in the sausage, alternating between tomato and onion.
- If you have leftover tomato or onion slices, spread them around in the bottom of the baking dish.
- Slice up the cheese and insert 1 slice in each cut in the sausage.
- Spread a little mustard into each slice of the sausage.
- Drizzle with ketchup.
- Pour the cream over everything (optional).
- Top with grated cheese.
- Bake for 20 minutes or until browned and heated through.
- Serve hot and enjoy!
To ensure you don't slice all of the way through the Falukorv, you can put a chopstick on either side of the sausage to stop the knife from accidentally cutting through. There are different ways to prepare this recipe, some of which omit ketchup and some of which omit the use of cream. Others stuff the Falukorv with apple slices in addition to the tomato and onion, and sometimes horseradish is mixed in with the cream.