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The spicy medisterpølse is one of the classic Danish pork sausages. Nowadays, it is usually prepared with pork, lard, onions, and a variety of spices such as cloves, allspice, and pepper. It is typically poached for a few minutes before it is cut into smaller pieces, fried, and served doused in brown gravy alongside potatoes, mustard, and pickled vegetables.
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These popular Danish sausages are prepared with pork meat and beef (or veal) and are lightly smoked over beech wood. They are characterized by their distinctive red color and the use of spices that typically include nutmeg, allspice, and cardamom.
It is said that they were created in the 1920s by resourceful vendors who would color stale sausages with red dye and sell them at a slightly lower price. The invention soon became a popular option, and the tradition was continued to cater to the customers.
Long and thin, rød pølses are usually boiled in a seasoned broth and are often accompanied by various condiments. However, they are best known as a part of the Danish variety of hot dog, also named pølser, in which they are placed in hot dog buns and come served with ketchup, mustard, Danish rémoulade, onions, and sliced pickles on top.
This Swedish sausage was invented in 1805 by a Viennese butcher, Georg Lahner. Prinskorv is made with spiced pork and veal and it is mainly enjoyed as a snack, fried and served with mustard on the side. It is also a popular element of julbord, the traditional Swedish Christmas buffet-style table.
In southern Sweden, during the midsummer party, it is enjoyed alongside Janssons frestelse, a Swedish casserole consisting of potatoes, onions, pickled sprats, and cream. Prinskorv, literally translated as prince sausage, got its name after specific cuts at each end, which resemble small crowns.
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Mustamakkara is a blood sausage consisting of pig’s blood, pork meat and fat, crushed rye, and flour. Characterized by its dark color, juicy center, and a crisp casing, it comes in various sizes. Consumed throughout the country as a late breakfast or a nutritious lunch, it is especially favored in Tampere, the city which allegedly produces the best mustamakkara.
Even though it is found on the menus of many traditional restaurants, it is best enjoyed at local markets where the freshest varieties are often served with traditional lingonberry jam as a perfect accompaniment.
MOST ICONIC Mustamakkara
Nakki sausages, commonly known as "nakki" in Finland, are a popular type of small, pre-cooked sausage enjoyed in Finland and other Nordic countries. These sausages are similar to cocktail sausages or frankfurters but are typically shorter in length, roughly the size of a finger.
Nakki sausages are well-loved for their convenience and versatility, making them a staple in many households. These sausages are usually made from a mixture of pork, beef, or chicken, along with various spices and seasonings. They may also contain fillers and preservatives to enhance their flavor and extend their shelf life.
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This soft, finely-textured, fresh Finnish sausage consists of pork meat and various spices. Although it can be cooked with the casing, it is usually crumbled or squeezed out of the casing and subsequently fried, cooked, and incorporated into other dishes, such as the siskonmakkarakeitto soup and various casseroles.
The name of this traditional Finnish sausage is derived from the French word saucisse, meaning small sausage.
In its simplest form, this lightly smoked Swedish sausage consists of coarsely ground pork, barley, spices, lard, and (optionally) potatoes or onions. Characterized by its slightly sour flavor, isterband comes in numerous regional varieties that may differ in the basic ingredients, but they are all traditionally shortly dried before being lightly smoked.
The sausages can be pan-fried or oven-baked, and they are usually accompanied by pickled beets and potatoes doused in a creamy dill-based sauce.
MOST ICONIC Isterband
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Even though modern day versions often incorporate oats and meat such as pork or lamb, ryynimakkara was originally prepared with cooked barley groats, fat, and various spices. It usually consists of a small percentage of meat and fat, promoting groats as the star ingredient.
Depending on the type of meat, it can vary in color but is traditionally shaped like a short, medium-thick sausage. Ryynimakkara is usually fried and complemented by potatoes, mustard, various vegetables, and lingonberry jam.
Fläskkorv is one of Sweden’s traditional raw sausages along with julkorv, grynkorv, and värmlandskorv. As its name suggests, this type of sausage is mainly composed of pork meat and fat which is seasoned and placed in a natural or artificial encasing.
Swedish pork sausages are often found on the traditional julbord (Christmas buffet) and are a typical accompaniment to brunkål (brown cabbage). They go nicely with a side of mashed potatoes, boiled potatoes, sauerkraut, pickled beets, mixed steamed vegetables, or rotmos (root mash).
Blodpudding is one of traditional Swedish dishes made with animal blood. It is typically prepared with pig blood that is mixed with flour, beer or svagdricka, butter, and seasonings, then cooked in the oven. Once prepared, it is thinly sliced and fried with a little butter or oil until slightly crispy on the surface.
The traditional way of serving it is with lingonberry jam, crispy bacon, and Swedish snaps. A variant of this dish is blodkorv (blood sausage), to which pork fat, raisins, and spices are added besides the usual ingredients. As intriguing as this dish might seem to a foreigner, blood pudding is a very popular and common food eaten for lunch or dinner in most Swedish households.
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