Meat & poultry
Creamy falukorv skillet with Dijon and pepper
Browned Swedish falukorv in a creamy onion, red pepper and Dijon sauce, served with air-fryer potato wedges.
Swedish home cookingServes 2
Preparation 10 minCooking 20 minTotal 30 min
Ingredients
- 200 g Swedish falukorv sausage
- 1 yellow onion
- 1 red pepper
- 200 ml cooking cream
- 1 tbsp tomato purée
- 1 tsp Dijon mustard
- 1 tsp soy sauce
- about 1 tbsp chilli sauce
- A few drops of Worcestershire sauce
- Black pepper
- 400–500 g potatoes
- A little oil for the potatoes and frying
- A little salt for the potatoes
- Leafy salad to serve (optional)
Method
- Cut the potatoes into even wedges and toss with a little oil and salt. Cook in the air fryer at 200°C for about 15–20 minutes, until golden and tender inside. Shake the basket halfway through.
- Dice the falukorv. Chop the onion and cut the pepper into pieces while the potatoes cook.
- Heat a little oil in a frying pan. Brown the diced sausage over fairly high heat for about 3–4 minutes until it has a good sear. Transfer it to a plate.
- Lower the heat slightly and fry the onion and pepper in the same pan for about 4–5 minutes, until the onion has softened. Return the sausage to the pan.
- Stir in the cooking cream, tomato purée, Dijon mustard, soy sauce, chilli sauce and a few drops of Worcestershire sauce. Season generously with black pepper and simmer gently for about 5 minutes. Taste before adding any salt; the soy sauce and sausage are already salty.
- Serve the creamy falukorv with the roasted potato wedges and, if you like, some leafy salad.