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1 lb kielbasa smoked sausage (in Sweden, use falukorv)
2 yellow onions, chopped
1 tsp paprika
butter or margarine
1/4 c tomato puree or ketchup
1 Tbsp mustard
1 boullion cube
1 c water
pepper and salt to taste
1/2 c sour cream
Slice sausage into strips (not dimes). In a skillet, brown over high heat. Add chopped onion and paprika to the skillet. Add tomato puree, mustard, boullion cube, and water. Bring to a boil, then reduce heat to simmer and let simmer a briefly over low heat. Season with pepper and salt to taste. Garnish with sour cream just before serving.
Serve with rice.
The original recipe calls for falukorv, a traditional Swedish sausage that is not exported to the U.S. Kielbasa may be as close as you can get.
Falukorv is named for the town of Falun, known as a center for copper mining. In the 16th and 17th centuries, oxen were used as beasts of burden at the mines. The Swedes being a thrifty people, when the oxen had hauled their last, they were hauled to the sausage factory. The salted, smoked meat became falukorv. Today, falukorv is a popular dish across Sweden. It is made with a red casing, the interior is pale pink. Today's sausage waits upon no oxen, but is made with a mixture of pork and beef and potato flour. Swedes eat it sliced and fried for lunch or dinner with potatoes, or just on a sandwich.
Submitted by Gretchen Grant Contributed on: and modified on Monday September 24th, 2007
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