Wild Falu sausage stew - Vild falugryta

WILD FALU SAUSAGE STEW
Vild falugryta

In Sweden the Falu sausage is very popular, always in the top 3. Here you find it in a stew with mushrooms and carrots with a slightly “wild” taste.

4 servings

1 lb Falu sausage

2 onions
1 to 2 tablespoons butter or margarine
1 can chanterelles or other mushrooms, approx 3½ oz
1 carrot
1/3 cup cream, 15% fat
1 tablespoon mustard
1 tablespoon tomato paste
5 juniper berries
½ teaspoon rosemary
½ teaspoon thyme
black pepper
¾ to 1 ¼ cups concentrated meat bouillon

Dice the sausage and peel and chop the onion. Melt the fat in a frying pan and let sausage and onion sautée for a while. Drain the mushrooms and add it. Peel and finely dice the carrot and add it. Stir in the cream and add mustard, tomato paste, juniper berries, herbs and black pepper. Gradually dilute with the bouillon to your liking, cover and simmer slowly for 10 to 12 minutes. Serve immediately with boiled potatoes and a salad.

Enjoy!

Bella