Grilled Swedish Falukorv with Roasted Root Vegetables

Falukorv is far more than just a sausage; it is a cultural icon in Sweden, a staple comfort food that holds a nostalgic place in the hearts of millions. Traditionally served baked in the oven, this mild, smoked pork and beef sausage transforms into something truly spectacular when introduced to the open fire of an Arteflame grill. The high heat of the plancha sears the exterior, creating a caramelized crust that contrasts beautifully with the tender, savory interior.

In this recipe, we pair the smoky richness of the Falukorv with a medley of hardy root vegetables. By cooking the vegetables alongside the sausage on the flat cooktop, they absorb the savory juices and develop a natural sweetness that only fire-roasting can achieve. This dish is simple enough for a weeknight dinner yet rustic and impressive enough for weekend entertaining. It represents the essence of Swedish 'husmanskost'—traditional home cooking—elevated by the unique capabilities of the Arteflame.

Ingredients

• 1 Ring of Falukorv (Swedish Sausage), approx. 800g
• 4 Large Potatoes (Yukon Gold or Maris Piper), peeled and wedged
• 3 Large Carrots, peeled and cut into batons
• 2 Parsnips, peeled and cut into batons
• 1 Red Onion, cut into thick wedges
• 3 tbsp Olive Oil or melted butter
• 1 tbsp Fresh Thyme, chopped
• 1 tbsp Fresh Rosemary, chopped
• Salt and freshly ground black pepper to taste
• Swedish sweet mustard (for serving)

Instructions

Step 1: Prepare the Arteflame Grill

1. Begin by lighting your Arteflame grill. Build a fire in the center using hardwood or charcoal to establish a solid heat base.
2. Allow the grill to heat up for about 15-20 minutes. You are looking for a medium-high heat on the flat cooktop plancha. The area closest to the center will be the hottest, ideal for searing, while the outer edges are perfect for gentler roasting.
3. Lightly oil the cooktop with a high smoke point oil to ensure a non-stick surface.

Step 2: Prepare the Vegetables

1. While the grill heats, place your potato wedges, carrot batons, parsnip sticks, and red onion wedges into a large mixing bowl.
2. Drizzle the vegetables with olive oil (or melted butter) and toss to coat evenly.
3. Sprinkle the fresh thyme, rosemary, salt, and black pepper over the vegetables, tossing again to ensure the seasoning is distributed well.

Step 3: Prep the Falukorv

1. Remove the plastic casing from the Falukorv ring. This is crucial as the casing is not edible.
2. Using a sharp knife, make crosswise slits along the top of the sausage ring, cutting about two-thirds of the way through. Space the cuts about 1 inch apart. This classic preparation allows the heat to penetrate the sausage and creates beautiful crispy edges known as 'hasselback' style.

Step 4: Grill the Vegetables

1. Place the root vegetables onto the flat cooktop of the Arteflame. Position the potatoes and carrots closer to the center initially to get a good sear, then move them slightly outward to roast through without burning.
2. Cook the vegetables for approximately 15 to 20 minutes, turning them occasionally with a spatula to ensure they brown evenly on all sides.

Step 5: Grill the Falukorv

1. Once the vegetables are halfway done, place the whole Falukorv ring onto the cooktop.
2. Sear the sausage on both flat sides for about 3-4 minutes per side until a deep golden-brown crust forms.
3. Move the sausage to a moderate heat zone to ensure it is heated through completely. The slits should open up slightly as it cooks.

Step 6: Serve

1. Once the vegetables are tender and the sausage is hot and browned, remove everything from the grill.
2. Arrange the Falukorv on a platter surrounded by the roasted root vegetables. Serve immediately with a generous side of Swedish sweet mustard.

Tips

Cooking on the Arteflame offers a distinct advantage for this recipe because of the various heat zones. When grilling root vegetables, patience is key. You want to utilize the medium-heat zones to roast the inside of the potatoes and carrots after you have achieved a nice char on the outside. If you find the vegetables are browning too quickly, simply slide them to the cooler outer edge of the plancha to finish cooking slowly.

regarding the Falukorv, the 'hasselback' cutting technique isn't just for aesthetics. It increases the surface area, allowing for more caramelization and a smokier flavor profile. If you cannot find authentic Swedish Falukorv, a large ring bologna or a mild German Fleischwurst can serve as a substitute, though the texture and spice blend will differ slightly. Always remember to remove the casing, as Falukorv casings are generally inedible plastic.

Variations

While the classic preparation is delicious, Falukorv is an incredibly versatile ingredient that welcomes experimentation. By adding a few simple ingredients into the slits of the sausage or changing the glaze, you can completely transform the flavor profile to suit your palate or the season.

• Cheesy Falukorv: Place slices of mild cheese (like Gouda or Emmental) into the slits of the sausage during the last few minutes of grilling until melted.
• Apple & Onion: Insert thin slices of apple and onion into the cuts before grilling for a sweet and savory contrast.
• Spicy Kick: Brush the sausage with a mixture of chili paste and honey while grilling for a sweet heat.
• Mustard Glazed: Smear a mixture of Dijon mustard and brown sugar over the sausage while it cooks for a sticky, savory crust.
• Vegetarian Swap: Replace the sausage with a large, marinated portobello mushroom or a plant-based sausage ring for a meat-free version.

Best pairings

To truly enjoy this meal like a Swede, the accompaniments are just as important as the main dish. The richness of the sausage and the earthiness of the root vegetables require sides that offer acidity and freshness to cut through the fat. Simple, traditional sides elevate this from a quick grill to a cultural experience.

• Lingonberry Jam: The tart sweetness of lingonberries is the traditional counterpart to savory Swedish dishes.
• Pressgurka: A quick pickled cucumber salad made with vinegar, sugar, and parsley adds a necessary crunch and acidity.
• Creamed Macaroni: If you want to skip the root veggies, stewed macaroni is the other classic pairing for Falukorv.
• Beer: A crisp, cold light lager or a pilsner pairs perfectly with the salty, smoky flavors of the meal.

Conclusion

Grilling Swedish Falukorv with root vegetables on the Arteflame is a celebration of simple, hearty ingredients transformed by fire. The process brings out the natural sugars in the vegetables and adds a depth of flavor to the sausage that traditional oven-baking simply cannot replicate. It is a meal that gathers people together, offering warmth and satisfaction in every bite.

Whether you are of Scandinavian descent looking to recreate a taste of home, or an outdoor cooking enthusiast eager to try something new, this recipe delivers on all fronts. It is robust, flavorful, and perfectly suited for the social, open-fire experience that the Arteflame grill provides. Gather your friends, light the fire, and enjoy a true Swedish classic.