Smoked pork sausage served with onion rings, fried apples, ketchup and gherkins

Here you have a home style recipe for the Swedish falukorv. You also get a lovely ketchup recipe! The deep fried, crispy onion rings are a perfect combination with the soft sausage. If you like mustard with your sausage, use the search button on this site and type in “mustard”.
Smoked pork sausage
Pickled gherkins
Onion rings
Fried apples

Ingredients 4 servings

Smoked pork sausage
500 g (17.64 oz) minced pork 25% fat
50 g (1.76 oz) ice cold water
20 g (0.71 oz) onion powder
10 g (0.35 oz) salt
0,5 g (0.18 oz) white pepper
5 g (0.18 oz) hickory wood flakes

52 g (1.83 oz) tomato paste
27 g (0.95 oz) sugar
17 g (0.6 oz) white wine vinegar
1,8 g (0.28 oz) salt
5 g (0.18 oz) onions
1 g (0.04 oz) garlic

Pickled gherkins
100 g (3.53 oz) gherkins
60 ml (2.03 fl oz) apple cider vinegar
120 g (4.23 oz) sugar
3 g (0.11 oz) whole mustard seeds

Onion rings and apple cubes
500 ml (16.91 fl oz) neutral vegetable oil
200 ml (6.76 fl oz) beer
100 g (3.53 oz) flour
200 g (7.05 oz) onions
100 g (3.53 oz) apples


Smoked pork sausage
Put the minced pork in a cold pot. Smear the pork on the bottom and the sides of the pot to create maximum surface area for the smoke to adhere to.
Load a smoking gun with the wood chips and fill the pot with smoke. Cover the pot with a lid and keep it tight for 5 minutes.
Mix the smoked pork, water, onion powder, salt and pepper in a food processor for 2 minutes or until the mixture has a homogenous paste consistency.
Pipe the sausage mix into casings or roll it in heat stable plastic.
Bring a large pot with water to 80° C (176 degrees Fahrenheit) and poach the sausage until it has an inner temperature of 72° C (161.6 degrees Fahrenheit).
Let the sausage cool down and then refrigerate it over night to let it firm up.

Grate the garlic and chop the onion very fine.
Boil the vinegar, sugar, salt, onions and garlic for a minute.
Strain the liquid and pour it into the tomato paste and bring back to a boil.
Chill and then refrigerate until cold.

Pickled gherkins
Cut the gherkins on a wafer mandoline.
Boil all of the Components until the sugar has dissolved.
Cool the pickles and then refrigerate it until it is cold.

Onion rings and apple cubes
Heat the vegetable oil to 175° C (347 degrees Fahrenheit).
Carefully whisk the flour and beer together. Try to keep some of the bubbles by not over whisking.
Cut the onions and separate them to get rings.
Dip the onion rings into the beer batter and then into the oil.
Deep fry the onion rings until they are golden brown.
Let the onion rings sit on a wire rack or kitchen paper towels.
Cut the apples into small cubes and repeat the dipping and frying steps.

Pipe ketchup onto the plate. Place gherkins around the ketchup.
Cut the sausage into 10 mm slices and stack them with onion rings.
Top the tower with some apple cubes.