A must for Sweden’s Christmas celebration, Prinskorv is a small sausage that’s also excellent the whole year round. Serve it for a snack, appetizer, or even breakfast!
Prinskorv translates to ‘prince sausage‘ — because it looks like it’s wearing a crown when prepared for a traditional Swedish Christmas meal.
Prinskorv is its singular form, while prinskorvar is the plural form (i.e., prince sausages).
If you haven’t tried it yet, the closest I can compare it with is ‘cocktail wiener‘ or ‘mini wieners‘ as they’re often called in other parts of the world.
Deliciously mild in flavor, prinskorv is great when combined with other meat, vegetables, or cheese —- or you can just eat it on its own!
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A short variety of Vienna sausage, prinskorv has been traditionally made with pork and veal and is often found in two types:
- Without skin
- With skin – which can be regular or thin skin.
Regardless of its type, you will always get a mild and delicate flavor in every bite — not a single overpowering spice in the mix.
History of prinskorv
Prinskorv was invented by a Viennese butcher named Georg Lahner in 1805.
Although initially known by a different name (siskonkorv), prinskorv became more common in the 1920s when the meat industry exploded in Sweden.
Any variety of Vienna sausage will be an excellent substitute for prinskorv — the milder it is, the better.
How to prepare prinskorvar
Prince sausages are available year-round, but there is more demand for them during Christmas — because it is always part of julbord (Swedish Christmas banquet or table).
You can use oil or melted butter to fry them and lightly season them with salt — nothing fancy is required.
Just let their delicate flavors out.
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