Locally known as ‘Stekt Prinskorv,’ Pan Fried Prinskorv is a dish that’s always part of Sweden’s Christmas buffet. It doesn’t mean you cannot enjoy it all year round, though!
Ready in a matter of minutes, you can eat it on its own or enjoy it with some salad on the side.
Nah, I just grab some slices of bread — and I’m a happy camper. 🙂
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- Prinskorv – mild and small Swedish sausage similar to cocktail wieners.
- Oil – you can use olive oil or any other frying oil, but there is no need to use a lot since you only need it for sauteing/pan frying.
Start preparing the prinskorv by slicing a cross on both ends of each sausage.
Place a medium-sized or large skillet on medium-high heat, then add oil.
Once the oil is ready, place the small sausages into the pan.
Cook and mix for six to eight minutes — or until the ends are sticking out.
Transfer your pan of fried prinskorv to serving plates and garnish with some fresh parsley, if preferred.
- Keep mixing the sausages like you’re sauteing them instead of turning them one by one.
- If you want to use less oil, cooking them in the oven is a great option.
- Butter. Melted butter is an excellent alternative to oil for frying small Swedish sausages.
- Onion. Saute some thinly sliced onions, and once they soften, add the sausages.
- Salt & pepper. You can use these to season the fried prinskorv while cooking.
- Vienna sausage. Since prinskorv is a type of Vienna sausage, using a similar variety should be fine.
Easy-peasy right? Give this pan fried prinskorv recipe a try one of these days!
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Pan Fried Prinskorv
- 500 grams prinskorv (1 pound)
- 1 to 1 & 1/2 tablespoons oil
- salt and pepper, optional
- Slice a cross on both ends of each prinskorv.
- Place a medium or large skillet on medium-high heat, then add oil.
- Once the oil is ready, place the small sausages into the pan.
- Cook and mix for about 6 to 8 minutes — or until the sliced ends are sticking out.
- Transfer your pan of fried prinskorv into plates and garnish with some fresh parsley leaves, if desired.
- Cook’s Tip #1: Remember to keep mixing the sausages like you’re sauteing them instead of turning them one by one.
- Cook’s Tip #2: If you want to use less oil, cooking them in the oven is a great option.