4–5 SERVINGS | 40 MINUTES

FALUKORV IN THE OVEN WITH 'NDUJA SAUCE

Swedish comfort food with an Italian heart. 'Nduja di Spilinga is blended with red pepper, garlic, tomato purée, cream and dijon into a smooth sauce with a mild, even heat — it's poured over a scored falukorv and gratinated under a layer of grated cheese. Simple everyday food with a lot more character than falukorv usually has.

In this recipe

’Nduja di Spilinga200 g

ingredients

1 whole falukorv
40 g Nonna Elide 'Nduja di Spilinga
1 red pepper, deseeded and roughly chopped
2 cloves of garlic
1 yellow onion
4 dl cooking cream
1 msk dijon mustard
1 msk tomato purée
1 tsk salt
1–2 dl grated cheese

To serve

Roasted potatoes or mashed potatoes

method

Set the oven to 210 °C.
Make deep cuts along the whole falukorv, almost all the way through but not quite. Place the sausage in an ovenproof dish.
Slice the yellow onion and tuck a slice of onion into each cut.
Put the 'nduja, pepper, garlic, cooking cream, dijon mustard, tomato purée and 1 tsk salt in a food processor and blend into a smooth sauce.
Pour the sauce evenly over the sausage, so it runs down between the slices. Top with the grated cheese.
Bake in the middle of the oven for 30 minutes, until the cheese has coloured and the sauce is bubbling.
Serve with roasted potatoes or mashed potatoes.

nonna's tips

Taste the sauce before you pour it over the sausage — the falukorv, the 'nduja and the cheese all add saltiness to the dish during baking, so the sauce should be almost underseasoned when it goes into the dish. Nonna vet bäst.

Nonna vet bäst.