It is a cervelat style sausage found in varieties all over Europe. Traditionally, it was invented in the town of Falun in the province of Dalecarlia in the 17th or 18th century. The mining industry there used cowhide ropes in the mines which provided a surplus of meat, and German workers teached the Swedes how to make sausage out of it. The sausage made its commercial debut in the 1890s when the company Melker's started its manufacturing in Falun. The sausage was then christened Falukorv which literally simply means 'Falun Sausage'. Melker's recipe is still a secret, but the taste of this one is very close to the original. Originally, the sausage contained beef and veal, but nowadays pork substitutes veal. A cure can be added for a nicer color.
Recipe
1 kg trimmed lean pork (or veal)
1 kg trimmed lean beef
500 g pork back fat
50 g salt
2 tbsp brown sugar
200 g onion
½ tsp grated nutmeg
2 tsp powdered ginger
2 tsp ground white pepper
150 g potato flour (starch)
300 ml ice cold water
100 ml Liquid Smoke (if not smoking), otherwise water
All the ingredients must be ice cold. Grind beef, pork and onion very finely. Mix with water, potato starch, spices and smoke extract (if using). Mix thoroughly until emulsified. Then add finely ground back fat and continue mixing. Keep the mixture ice cold all the time. Stuff loosely into beef middles or 72 mm/3" artificial fibrous casings.
If smoking, hot smoke for one hour at 80 C/176 F. Then poach in 80 C/176 F water for 45 minutes. Chill under running water and refigerate for max one week, or freeze.
If using smoke extract and not smoking, poach in 80 C/176 F water for one hour. Chill under running water and refigerate for max one week, or freeze.
Serving suggestions
Fried, with fried or scrambled eggs:
Filled with cheese and mustard and baked in the oven with tomatoes and onion (sorry for the bad focus):
Perhaps johnfb could add this to the recipe sticky?
Anyway, along with Isterband ( 
