Why You’ll Love This Recipe

• Classic Swedish comfort food with minimal prep and big, cozy flavor.
• Built-in veggies: sweet onions and juicy tomatoes tucked right into the sausage.
• Mustard glaze + bubbly cheese deliver a gorgeous, caramelized finish.
• Serve with creamy mash or fuss-free baked potatoes—your choice.

Grocery List

• Produce: Yellow onions, tomatoes, potatoes, fresh chives or parsley
• Dairy: Shredded melting cheese, butter, whole milk, heavy cream
• Pantry: Falukorv (ring sausage), Swedish mild mustard, Dijon mustard, honey, apple cider vinegar, olive oil, salt, white pepper

Full Ingredients

For the Oven-Baked Sausage

• 800 g falukorv (ring sausage)
• 2 medium yellow onions (about 300 g total), peeled and sliced into 4–5 mm rounds
• 2 medium firm tomatoes (about 300 g total), sliced into 4–5 mm rounds
• 150 g shredded melting cheese (prästost, Västerbotten, or mild cheddar)
• 1 tbsp unsalted butter, for greasing the dish
• 2 tbsp water, for the baking dish
• Optional: 1 tbsp chopped chives or parsley, for serving

Mustard Glaze

• 3 tbsp Swedish-style mild mustard
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 tbsp milk or heavy cream
• 1 tsp apple cider vinegar
• 1/4 tsp ground white pepper

Creamy Mashed Potatoes

• 1 kg floury potatoes (e.g., King Edward, Maris Piper, or Russet), peeled and quartered
• 50 g unsalted butter
• 150 ml whole milk
• 50 ml heavy cream
• 1 tsp fine salt, plus more to taste
• 1/4 tsp ground white pepper

Alternative: Baked Potatoes

• 4 medium baking potatoes (250–300 g each)
• 1 tbsp olive oil
• 1/2 tsp coarse salt

Step-by-Step Instructions

Step 1: Preheat, start the potatoes, and prep the pan

Heat the oven to 225°C (200°C fan). Grease a 2-liter baking dish with 1 tbsp butter. If making baked potatoes, scrub, dry, prick several times with a fork, rub with 1 tbsp olive oil, and sprinkle with 1/2 tsp coarse salt. Place directly on the oven rack or on a tray now—they need 45–55 minutes at this temperature.

Step 2: Slice the falukorv

Place the ring sausage in the prepared dish. Using a sharp knife, cut slits every 1 cm along the ring, stopping 5–7 mm from the bottom so the sausage stays intact and can fan open. The slices should hinge but not separate.

Step 3: Add onion and tomato

Alternate slices of onion and tomato, tucking one of each into every cut so the ring looks fanned. If any rounds are too large, halve them so they fit snugly. This layering keeps the sausage juicy and adds sweetness and acidity as it roasts.

Step 4: Mix and brush the mustard glaze

In a small bowl, whisk together Swedish mustard, Dijon, honey, milk or cream, vinegar, and white pepper. Brush the glaze generously over the sausage and into the cuts so each slice is coated. Pour 2 tbsp water into the bottom of the dish (not over the sausage) to create gentle steam and prevent sticking. Let sit 5 minutes while you clear up.

Step 5: First roast and start the mash

Bake the sausage for 15 minutes. Meanwhile, for mashed potatoes, place peeled, quartered potatoes in a pot, cover with cold water by 2–3 cm, add 1 tsp salt, and bring to a boil. Simmer 15–20 minutes until very tender. Warm the milk and cream together in a small pan (do not boil).

Step 6: Add cheese and finish roasting; finish the mash

Remove the sausage, scatter the shredded cheese evenly over the top, and return to the oven for 10–12 minutes, until the cheese is melted, browned, and bubbling. For deeper color, broil/grill for 1–2 minutes at the end. Drain the potatoes well, return to the hot pot, and steam-dry 1 minute. Mash with 50 g butter, then stir in the warm milk/cream to your preferred texture. Season with white pepper and more salt to taste.

Step 7: Rest, garnish, and serve

Let the sausage rest 5 minutes so the juices settle. Sprinkle with chopped chives or parsley. Serve generous wedges of the cheesy, mustard-glazed falukorv with creamy mashed potatoes—or split open the baked potatoes and top with a knob of butter to serve alongside.

Pro Tips

• Chill the sausage 15 minutes before slicing for cleaner, more precise cuts.
• Keep cuts shallow (5–7 mm from the base) so the ring stays intact and fans nicely.
• Thin the glaze with a splash more milk if it feels too thick to brush—light, even coats brown best.
• Convection (fan) helps the cheese bubble and brown; broil briefly at the end for extra color.
• A tablespoon or two of water in the dish prevents scorching and keeps everything moist.

Variations

• Extra-creamy pan sauce: After the first roast, pour 200 ml cooking cream into the dish around the sausage, then add cheese and finish baking to create a spoonable mustard-cream sauce.
• Apple & leek twist: Swap onions for thin leeks and add a few thin apple slices in the cuts; finish with a sharper cheese.
• Smoky version: Add 1/2 tsp smoked paprika to the glaze and use a smoked cheese for a deeper flavor.

Storage & Make-Ahead

Assemble the sausage (sliced, filled, glazed) up to 24 hours ahead; cover and refrigerate. Bake straight from the fridge, adding 3–5 minutes to the first roast. Leftovers keep 3 days in an airtight container in the refrigerator or up to 2 months frozen. Reheat in a 180°C oven, covered, for 15–20 minutes (uncover for the last 5 minutes to re-crisp the cheese). Mashed potatoes reheat well with a splash of milk to loosen.

Nutrition (per serving)

Approximate, with mashed potatoes: 1,050 kcal; 39 g protein; 53 g carbohydrates; 74 g fat; 2,300 mg sodium. Values vary with cheese choice and portion sizes.