Prinskorv

Prinskorv

Prinskorv, which translates to "Prince Sausage", is a small traditional Swedish sausage. It is a popular dish in Sweden, especially during holiday seasons such as Christmas and Easter. The sausage is often made from a mixture of pork, beef, and sometimes veal.

History

The history of Prinskorv dates back to the late 19th century. It was first introduced in Sweden by the royal court chef, Charles Emil Hagdahl. The name "Prinskorv" was given to the sausage because it was a favorite dish of King Oscar II's sons, who were then princes.

Preparation

The preparation of Prinskorv involves a mixture of ground meat, typically pork and beef, along with spices such as allspice, white pepper, and nutmeg. The mixture is then stuffed into small casings, usually made from sheep intestines. The sausages are then boiled and often fried before serving.

Serving

Prinskorv is traditionally served as part of a Swedish smorgasbord or as a standalone dish. It is often accompanied by potatoes, mustard, and sometimes bread. During Christmas, it is a common component of the traditional Swedish Christmas dinner, known as Julbord.

Variations

There are several variations of Prinskorv in different regions of Sweden. Some variations include different types of meat, such as veal or chicken, and different spices. Despite these variations, the basic preparation and serving methods remain the same.

See Also

• Swedish cuisine
• Julbord
• Smorgasbord

External Links

• SwedishFood.com: Prinskorv
• SvenskMat.com: Prinskorv