Falukorv with Caramelized Onions and Cream Sauce

Ingredients

• 1.5 lbs Falukorv or other Swedish pork sausage
• 2 medium yellow onion, halved and thinly sliced
• 3 tbsp butter
• 1 tbsp olive oil
• ¾ cup beef or chicken stock
• ½ cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar or white wine vinegar
• 1 tsp thyme, fresh or dried
• 1 whole bay leaf
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Pat sausages dry with paper towels. Prick each one 3–4 times with a fork.

2. 2

   Heat 1 tbsp oil in a large skillet over medium-high. When it shimmers, add sausages.

3. 3

   Brown sausages 3–4 minutes per side until dark golden. Don't move them around.

4. 4

   Transfer sausages to a plate. Pour off all but 1 tbsp fat from the skillet.

5. 5

   Add 2 tbsp butter to the skillet. Add sliced onions and a pinch of salt.

6. 6

   Cook onions over medium heat, stirring every 2–3 minutes, until deep golden, ~12 minutes.

7. 7

   Stir mustard and vinegar into the onions. Cook 1 minute, scraping up any stuck bits.

8. 8

   Pour in stock, cream, thyme, and bay leaf. Return sausages to the skillet.

9. 9

   Bring to a gentle simmer. Cook uncovered 10–12 minutes until sauce thickens slightly.

10. 10

    Season with salt and pepper. Remove bay leaf and discard.

11. 11

    Serve sausages and onions over mashed potatoes or egg noodles, with sauce spooned over.

Tools you’ll need

• 12-inch skillet or large sauté pan
• cutting board
• sharp knife
• paper towels
• fork
• wooden spoon or heat-resistant spatula
• measuring spoons and cups

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