Swedish Sausage Recipe - Stångkorv | Hank Shaw (2024)

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5 from 15 votes

By Hank Shaw

November 21, 2022


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This is stångkorv, a fascinating Swedish sausage that contains barley, and is fermented until it gets tangy. It’s really, really good for breakfast, and not terribly hard to make.

Swedish Sausage Recipe - Stångkorv | Hank Shaw (2)

I learned about this sausage in the book The Nordic Cookbook by Magnus Nilsson, which I can highly recommend. It’s part of a larger family of fermented sausages that is in itself a larger family of Northern European fermented sausages.

Many of you will wrinkle your noses at the concept of fermented meat, but if I replace it with the word “tangy” everyone’s on board. Northern Europe tends to make these tangy sausages because of the weather, which is often wet — not ideal for making something like a basic Italian salami.

The addition of barley (cooked in salted water, drained and cooled) in the grind kickstarts the process. After you make this particular Swedish sausage, you hang it in a warm, humid place for a couple days to let the fermentation roll. Then you hang the links in a cool, drier place for another few days before eating or storing.

Fermenting and Drying

Because this is not a true dry-cured sausage, it’s easy to make at home — if you know how to make a basic sausage. If you are a little foggy on that, I wrote a primer on how to make sausage at home.

You shouldn’t need to buy and use a separate bacterial starter to make stångkorv, but if you want to be double-dog sure you’re getting the right lacto-fermentation going, I recommend using the starter LHP, which gives you strong tanginess.

I hang this Swedish sausage from the racks in my oven for a couple days (you can use your stovetop during this time), then let them finish in my fancy Dry Ager.

Swedish Sausage Recipe - Stångkorv | Hank Shaw (3)

You don’t need a fancy curing chamber though. You can keep them in your regular fridge, uncovered, although they will make the fridge smell like delicious tangy meat. Or you can hang them in a basem*nt or garage, so long as the temperature never gets above about 60F.

Because it’s just for a week or so, that makes this a great cured sausage project for newcomers. German landjaeger and Polish kabanos are very similar.

What’s the flavor? Addicting. I can’t get enough of that tang, and the warming spices of clove and allspice really make stångkorv perfect for chilly morning breakfasts.

You should know that because of the barley, this particular Swedish sausage doesn’t bind well. It’s a lot like Swedish potato sausage, where the mixture is cased, but it will be crumbly, unlike, say, German weisswurst or braunschweiger.

Swedish Sausage Recipe - Stångkorv | Hank Shaw (4)

Serving Swedish Sausage

I tend to either cook stångkorv cased, and then tear into it like hash, or uncase it before cooking and actually cook it like hash; you do still need to initially case stångkorv because of the fermenting and hanging time.

It seems best as a breakfast sausage, with fried eggs and some form of potatoes, usually hash browns. It would also be excellent as part of a holiday stuffing or dressing, or added to Polish bigos.

Stångkorv will keep in the fridge for several weeks, and freezes very well.

If you liked this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below; I’d love to hear how everything went. If you’re on Instagram, share a picture and tag me athuntgathercook.

5 from 15 votes

Swedish Breakfast Sausage

This is a sausage of barley, pork fat and meat — pork, beef or venison — that is fermented at room temperature a few days and then hung to dry a few more before eating. It's deliciously tangy.

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Course: Appetizer, Breakfast, Cured Meat, lunch, Main Course

Cuisine: Scandinavian

Servings: 20 servings

Author: Hank Shaw

Prep Time: 1 hour hour 30 minutes minutes

Curing and Drying Time: 7 days days

Total Time: 7 days days 1 hour hour 30 minutes minutes


  • 1 Meat grinder

  • 1 sausage stuffer


  • 1 kilogram lean meat (pork, venison, beef, lamb, etc.)
  • 500 grams pork fat or pork belly
  • 36 grams sea salt (or kosher salt)
  • 175 grams yellow onion, chopped
  • butter or oil for frying
  • 300 grams cooked barley
  • 10 grams freshly ground black pepper (about 1 tablespoon)
  • 4 grams ground allspice (about 2 teaspoons)
  • 2 grams ground cloves (about 1 teaspoon)
  • 1/2 cup ice water (distilled if possible)
  • 4 grams LHP starter culture (optional)
  • Hog casings


  • Cut the meat and fat into chunks that will fit in your grinder. Mix well with the salt, then put in a covered container in the fridge overnight, or up to a day.

  • Cook the onion in a little butter or oil until just barely browned. Sprinkle with a little salt and set aside to cool. This can be done a day ahead.

  • Get about 10 feet of hog casings ready by soaking them in warm water. If you want, run fresh water through them to check for leaks and to flush any excess salt out of them.

  • Mix the meat, fat, cooked onion and barley with the spices. Grind this through a very coarse die. I use 10 mm. If you only have "coarse" and "fine" options use the coarse.

  • If the meat mixture has warmed beyond 40°F, put it in the freezer while you clean up and get ready to grind again. When the meat mixture is cold enough — and this can be immediately after the first grind in some cases — grind it a second time through a 6 mm die, or the "coarse" die one more time.

  • If you are using the starter culture, dissolve it in the distilled cold water (if you're not using the culture, the water need not be distilled). Let it sit about 15 minutes.

  • Mix the cold water with the meat mixture and work and knead it with your clean hands or a stand mixer on low for about 2 minutes. This sausage doesn't bind like a normal one because of the barley, but you want it to bind as best you can, and mixing does this.

  • Thread the casing onto the sausage stuffer tube and stuff it with the mixture. Stuff a whole coil before making links. When you're done, twist off links by spinning one away from you, then, working down the line, the next link towards you, then away from you, and so on. Here's a video showing you how.

  • Hang the links in your oven (turned off, of course), with a baking sheet underneath. Let them ferment like this for 2 to 3 days. Spritz them with water at least once a day. You want a warmish, stable, humid environment. They should start to smell nice, meaty and tart-smelling, if there is such a thing.

  • Finally, hang the fermented links in a cool place, ideally dark and below 60°F, for at least a day, and ideally a week or even two. Then they are ready to eat or store. They keep in the fridge for a couple weeks, and freeze well.


The weight of the barley is after cooking. This tends to be about a cup dried.


Calories: 222kcal | Carbohydrates: 6g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 740mg | Potassium: 256mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me today!Mention @huntgathercook or tag #hankshaw!

Categorized as:
Appetizers and Snacks, Charcuterie, Featured, How-To (DIY stuff), Recipe, Scandinavian, Venison

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About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Swedish Sausage Recipe - Stångkorv | Hank Shaw (2024)


What is Swedish Korv made of? ›

Falukorv (/ˈfɑːluːkɔːrv/ FAH-loo-korv, Swedish: [ˈfɑ̂ːlɵˌkɔrv]) is a sausage (korv in Swedish) which ordinates from Falun, Sweden. It's made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and mild spices.

What is the best meat for homemade sausage? ›

Pork. Butt/Shoulder: Boneless pork butt is very common for making sausages. It contains 20-30% fat so is perfect for sausages as this is the perfect fat to meat ratio (or you can add another 5% fat for extra tenderness and juiciness). If buying from the butcher, request 'boneless shoulder/butt'.

What is Landjaeger made from? ›

It is a type of sausage, traditionally made with pork, beef and spices, whose name is derived from a German expression “lang tige” which means “smoked for a long time and air-cured for a long time.” The German word “Jäger” means “hunter,” which is linked to its tradition as a food consumed by hunters because it could ...

What does falukorv taste like? ›

If you can picture a hotdog on steroids, that's what Falukorv is. Though it's referred to as a sausage here, it's actually just a BIG hotdog. A big hot dog that tastes a little like bologna, and even a little like SPAM. Falukorv originated in the famous copper mines of Falun, a city in Dalarna County.

What are traditional Swedish sausages? ›

Potatiskorv (more commonly known as värmlandskorv in Sweden) is a regional Swedish sausage from Värmland, made with ground pork, beef, onions, and potatoes. Potatiskorv is traditionally served hot at Christmas in Värmland but often served hot or cold throughout the year.

What is the best sausage in Sweden? ›

What to eat in Sweden? Top 3 Swedish Sausages
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What is the most important ingredient in sausage? ›

MUSCLE MEATS. Skeletal muscle meats from slaughtered animals are the principal ingredients used in sausage production. However, the different skeletal muscles vary not only in their contents of fat, water and proteins, but also in their water binding and emulsifying properties, colour, etc.

Is it cheaper to make your own sausage? ›

Making your own sausage is less expensive.

It is cheaper to buy ground meat, seasoning, and sausage casings and make sausage yourself than it is to buy it from a store. If you want to cut your food costs even further, you can also learn how to make your own ground meat.

What is the best fat for sausage making? ›

Fat – Pork fat back is considered the best for sausage production. Jowl fat is equal if not superior to fat back and pork belly can also be used. The pork shoulder butt has an almost perfect lean to fat ratio for many sausage recipes. Other fats used include lamb or beet fat.

What is the white stuff on Landjaeger? ›

Landjaeger can “salt up”. Salting up appears as a white, crystalized dusting on the outside of the casing. This is not unsafe, it is salt. It can be easily wiped down or eaten as is.

What does Landjaeger mean in English? ›

It was fun to hear producers list the mispronunciations they've heard over the years, such as “land-jaggers,” “ingle-lingers,” and “landigoogle.” Spelled landjaeger in Swiss, and landjäger in German, the word roughly translates to “country hunter” or “land hunter.” Hunters in need of sustenance while traveling the ...

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Ozark vs.

They are both cooked and smoked using natural hickory sawdust. The significant difference between the two is the type of meat used. Our beef sausage uses 100% beef and the Ozark uses a blend of beef and pork.

What is the English equivalent of falukorv? ›

Falukorv or ring bologna as it's known outside Scandinavia, is said to have come from the German miners at the Falun copper mine during the 16th and 17th century. Back then, ox hide was used to make ropes and some of the leftover meat was salted, smoked and used to make sausages.

What is a Dandoodle sausage? ›

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What is Korv stroganoff made of? ›

Swedish Korv Stroganoff is a classic dish that combines sliced sausage with a creamy tomato sauce, onion, garlic, and spices. In this recipe, the sausage is sautéed in butter, then cooked in a beef broth-based sauce with tomato paste, Worcestershire sauce, and paprika.

What is Swedish sausage made of? ›

Swedish Breakfast Sausage. This is a sausage of barley, pork fat and meat — pork, beef or venison — that is fermented at room temperature a few days and then hung to dry a few more before eating. It's deliciously tangy.

What is the plastic on sausage made of? ›

Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose.

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