Prinskorv
Prinskorv, which directly translates to "prince sausage", is a small Swedish sausage which is often sold in links.[1][2] Created in 1805 by Viennese butcher Georg Lahner, this dish is usually fried in a frying pan and served with a generous helping of mustard.[1] The demand increases and reaches its peak during the Christmas season. At that time, stores usually have reserves to meet their customers' needs.
Serving[edit]
Traditionally made from spiced pork and veal stuffed in sheep casings, these mini-sausages are known for their crown-like cuts. They are a short variety of Vienna sausage. The Prinskorv is a popular component of the julbord[1] and the Swedish Christmas smörgåsbord,[2] along with ham, liver pate, potatoes, rice pudding, pickled beets, herring salad, various cheeses, bread, and different sweets.[3]
According to the Swedish food chain Hemköp, the Prinskorv is also a midsummer favorite[4] of Sweden's southern region. Enjoyed during afternoons and featured during their midsummer party after the summer solstice, this is usually served with Janssons frestelse, meatballs, pickled herring, crackers and salads.
See also[edit]
References[edit]
- ^ a b c "Prinskorv | Traditional Sausage From Sweden | TasteAtlas". www.tasteatlas.com. Retrieved 2024-04-21.
- ^ a b Sausage. DK Publishing. March 19, 2012. p. 97. ISBN 9781465400925.
- ^ Sweden.se. “10 Things to Know About Swedish Food.” Retrieved 26 December 2013
- ^ Pergament, Danielle. The New York Times. “A Midsummer Day’s Dream in Sweden.” Archived 2014-08-10 at the Wayback Machine Retrieved 13 June 2013
External links[edit]
- “The Swedish Julbord: A Beginner’s Guide.” The Local: Sweden's News in English.
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| Dry sausage |
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| Smoked sausage | |||||
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| Cooked smoked sausage | |||||
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| Grilled sausage | |||||
| Related articles | |||||
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