Varmlandskorv Attempt

So when we were in Lindsborg, we went to the Crown and Rye and had a wonderful dish, Varmlandskorv. It was a potato sausage in braised cabbage with beef broth. I had it with pea soup.

We went to a Swedish store and bought potato sausage. They were out, but the owner shipped the sausage to us when it came in.


Varmlandskorv with Rodkal

  • 2 TB butter or vegetable oil
  • Half a head of cabbage
  • Onion
  • 1 TB Vinegar (white or apple cider)
  • 1 TB sugar
  • Beef broth
  • Fresh dill
  • Salt and pepper to taste
  • Varmlandskorv sausage (potato sausage)

Dice onion and cut cabbage into small ribbons. Sauté onions in butter or oil. Once translucent, add cabbage and sauté for another five minutes.

Add vinegar, sugar, dill, and salt and pepper. Add broth to cover. Cover and braise for 25 minutes.

Sauté sausage in oil in a cast iron pan until browned. I put potatoes in the middle of the sausage ring to add a starch to the recipe.


Ok, so I don’t like it when the recipe is broken up by images, even if presented at the bottom. I’m putting it up top so you can skip stuff.

The cabbage at the beginning.

The braise is done.

The sausage and potatoes.

I put some fresh dill from our garden on the potatoes. I also roasted some peas and carrots.

And here is the final product. Yum!

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