Creamed macaroni with falukorv (Swedish sausage)
30 min · 33 g protein · 503 cals / serving
The Swedish childhood dinner: soft macaroni simmered in milk until it turns creamy, with a little nutmeg and white pepper, next to slices of falukorv fried until the edges blister and go crisp. Here the sausage is a lean one, kvarg and a handful of grated cheese make the stuvning extra thick and savory, sweet peas go in at the end, and a bowl of lemony grated carrot and the ketchup bottle finish the table.
Ingredients
- 1 tsp canola oil
- 14 oz middagskorv (swedish dinner sausage), 9% fat, lean falukorv or middagskorv (about 9 % fat), sliced into thick half-moons
- scant 1 cup water
- 3/4 tsp salt
- 5 oz pasta, elbow macaroni
- 2 1/3 cups skimmed milk, 0.5% fat, fortified
- 1/4 tsp white pepper
- 1 pinch nutmeg, freshly grated
- 2 cups cooked frozen green peas
- 1 cup quark
- 1/3 cup hard cheese, 17% fat, grated
- 2 tbsp fresh chives, finely chopped
Grated carrot
- 4 medium carrots, coarsely grated
- 2 tsp lemon juice
To serve
- 3 tbsp ketchup
Steps
- Heat the oil in a large frying pan over medium-high heat and fry the sausage slices in one layer, 2–3 minutes per side, until deeply browned and blistered at the edges and hot all the way through, 165°F. Set the pan aside off the heat.
- Bring the water and salt to a boil in a heavy-bottomed saucepan. Add the macaroni and cook, stirring, for about 3 minutes, until most of the water has been absorbed.
- Pour in the milk, add the white pepper and nutmeg, and bring back to a gentle simmer. Cook 8–10 minutes over medium-low heat, stirring often and scraping the bottom so it does not catch, until the macaroni is tender and the milk has thickened into a creamy sauce.
- Stir in the frozen peas and simmer 2 minutes more.
- Take the pan off the heat and stir in the kvarg and grated cheese until smooth and glossy. Taste for salt and scatter with the chives.
- Toss the grated carrot with the lemon juice. Serve the macaroni with the fried sausage on top or alongside, the carrot salad and ketchup on the table.
Good to know
Why does the kvarg go in off the heat?
Boiled kvarg can turn grainy. Stirred into the hot macaroni once the pan is off the stove, it melts into the milk sauce and makes it thick and creamy, the way a cream-heavy stuvning used to be.
Can I use ordinary falukorv?
Yes, it is the original. Regular falukorv has about twice the fat, so the dish turns richer and heavier, at about 610 kcal a portion and a score of about 44 instead of 58; kycklingkorv lands in between, at about 570. A lean falukorv or a 9 % middagskorv fries up just as brown.
My stuvning got too thick.
Macaroni keeps drinking milk as it stands. Loosen it with a splash of milk just before serving, and do the same when you reheat leftovers.
Per
- Calories
- 97
- Protein
- (28%)
- 6 g
- Fat
- (22%)
- 2 g
- Carbohydrates
- (51%)
- 13 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 274 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2013 kcal goes into the pot and 2271 g of ingredients comes out as about 2080 g of food: 97 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.