It’s delicious, it’s creamy, and it’s ready in around 30 minutes. That’s what makes Swedish Sausage Stroganoff a great weeknight dish.
Sausage Stroganoff is an easy to make recipe and it won’t break the bank. A great alternative to traditional beef stroganoff.
However, if you don’t have Falukorv at home, use a spicy, herby sausage. It really doesn’t matter what sausage you use, really! And where it can be hard to buy Falukorv, try baloney instead. Baloney is sometimes also called boloney, bologna or polony sausage.
Traditionally, sausage stroganoff is served with rice but I served ours with roasted potatoes and carrots (cue more grumbling from my kids), but it also goes amazingly well with mash.
Family comfort food at its finest
What do I serve with it?
I generally serve it with wild rice or regular white rice — they go well together because they do not clash with the creaminess of the Swedish sausage stroganoff. Mashed potatoes or pasta is well suited for this dish as well.
More Falu recipes?
Hope you make and like this recipe. I made another with Falu sausage in oven, The Boloney in oven with apple, Dijon and cheese. Just lovely!
What is Falukorv?
What is Falukorv? It a Swedish speciality and of course, you’ll find information from Wiki: https://en.wikipedia.org/wiki/Falukorv, “Falukorv /ˈfɑːluˈkɔːrv/. It is a Swedish sausage made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and mild spices.”
Someone described Falukorv like this: “If you can picture a hotdog on steroids, that’s what Falukorv is.“
Tried the recipe?
Did you make this delicious Swedish Sausage Stroganoff?
Please, I’d greatly appreciate if you left a star ★ rating (located within recipe), as well as leave a comment if you found this blog post helpful and tasty!
Star ratings are especially helpful because they help others find my recipes too.
Swedish Sausage Stroganoff
- Cast iron pan
- 800 g Falukorv Swedish sausage, baloney
- 4 onion chopped
- 3 cloves garlic chopped
Sauce and Spices
- 3 dl heavy cream
- 3 dl Cream Fraiche or sour cream
- 5 cl Cognac drinkable (!), of your choice
- 3 tbsp Dijon mustard
- 1 dl sundried tomatoes chopped
- 1 tbsp tomato puree
- 2 tbsp Ayvar relish
- 2 tbsp marinated pepper
- 2 tsp black pepper
- 2 tbsp Ancho Chili
- 1 tbsp smoked red pepper
- 1 pinch of sugar
- 1 dl cornichons pickles
- 1 tsp thyme, dried
- juice from a lemon
- basil for garnish
- Prepare the ingredients. Start by slice the sausages into long strips.
- Fry for around five minutes, just until the sausages have some color. put aside.Then, take the chopped onion and fry until it softens. Add the garlic and cook for a couple of minutes.
- Add the sausage into the pan and then add everything from sauce and spices section and let it simmer until they are heated through, Around 5-20 minutes.
- Garnish with chopped basil and serve with wild rice and some salads. Enjoy!Any time, Any Place, Cuisine!