Copper Town · Falun Sausage
Falukorv
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This mild, pink sausage owes its existence to German miners, who brought their sausage-making know-how to Falun's 17th-century copper mine and used the mine's spare ox meat to make it.
A smooth blend of pork, beef, and potato starch is stuffed into a wide casing and lightly smoked, then sliced thick and pan-fried or grilled until the skin crisps. Market stalls and grill kiosks across Dalarna serve it with mashed potato or in a bun.
Why it's made this way: The Falun copper mine employed so many workers that using every part of its slaughtered oxen — including for sausage — became standard practice, and the recipe stuck long after the mine's boom years ended.
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