Description
The Falukorv TSG is a sausage in artificial casing produced with beef, horse meat or pork, , potato flour, water, kitchen salt, seasoning and additives. It is made without rind fat or lean, raw or salted , final product must contain at least 40 gr of meat per 100 gr.
Production Area
The tradition territory of Falukorv TSG cover about the whole area of Sweden.
Production Method
With the help of a mincer, the meat is finely cut and successively mixed and emulsified with the potato flour and the other ingredients in a mixer. The compound is mechanically placed in artificial casings with an annular or tubular shape, which have a diameter of 45 mm. At this point, the sausages are smoked and submitted to a thermal steam treatment at a temperature of 72°C inside a cooking chamber. Once the process is concluded, the products are cooled down to a temperature lower than 8°C to then be packaged.
Appearance and Flavour
The Falukorv TSG has an annular or cylindrical shape and a diameter of 45 mm or more. Once sliced, it presents a firm consistency and a light brownish pink colour or darker. Its flavour is spicy, salty and smoked, and can vary from delicate to strong. The limit of fat content is of 23 gr per 100 gr of final product.
History
The start of the Falukorv TSG history goes back to 1600, a period in which leather ropes were used to extract copper from the mines. During the winter, the meat left over from the leather obtaining procedure was preserved, yet in the summer, it had to necessarily be transformed into sausage, in order to preserve it longer. There are numerous historical traces of this practice: one of the most interesting is in a newspaper from 1834, where reference was made to the large quantities of smoked sausage produced and sent to the capital, underlying the fact that for years this product had been one of the most appreciated and most sold in all of Sweden.
Gastronomy
Falukorv TSG should be kept at a temperature not exceeding 8°C and can also be frozen. This sausage is usually fried in slices that are 1 cm thick for lunch or dinner. In some Swedish areas it is often used sliced to make sandwiches.
Marketing
The product is sold as Falukorv TSG, along with the inscription enligt svensk tradition, (according to Swedish tradition). It is marketed vacuum-packed or wrapped in a controlled environment, as whole rings, straight cylinders or in pieces.
Distinctive Features
Traditionally, the Falukorv TSG has always been made from raw meat products enriched with potato flour, the only binding agent. It is exactly due to this composition that this sausage has always been a common food for worker or employee families, as is evidenced by an accurate survey done by the Gothenburg University in 1976.
