Falukorv is Sweden’s answer to everyday comfort food that just works: a mild, lightly smoked sausage that can be anything from pan-fried slices to a baked dish with filling. The baked version – where the sausage is scored with deep grooves and filled with tomato, onion, apple and mustard – is the one I keep coming back to.
Advertisement: The page displays ads and contains advertising links (affiliate links). See our advertisers here.
The sweetness from the apple, the acidity from the tomato and the sharp mustard give the otherwise mild sausage a whole new character, and the cheese on top ties it all together. In the air fryer, the dish is ready in 30 minutes from fridge to table, and you get a far crispier cheese topping than a regular oven can deliver in the same time.
Estimated reading time: 4 minutes
Table of Contents:
Why I Love Falukorv in the Air Fryer
A Falukorv is already fully cooked when you buy it, and that’s the whole point: you’re not cooking meat, you’re building texture and flavour. The hot air circulates all the way around the dish, so the grooves open up like a fan, the edges take on colour, and the filling caramelises instead of just getting warm.
At the same time, it’s a dish that looks far more impressive than the effort warrants. Fifteen minutes of prep with a sharp knife and a cutting board, and the machine handles the rest. It’s the kind of dinner I make when I want something the kids will eat without protest, but that still tastes like more than sausage with ketchup.
The Difference Between Air Fryer and Oven
A regular oven takes a long time to come up to temperature, and the heat comes mainly from above. The air fryer is hot almost instantly, and the fan pushes air down into the grooves where the apple and onion sit. The result is a sausage with darker edges and a cheese topping that bubbles and turns crispy instead of just melting. As a rule of thumb, dishes take 20-30 percent less time in an air fryer than in an oven, and here 180 °C is the temperature that gives colour without drying out the sausage.
My Kitchen Test of Falukorv
I made this dish in my Philips XXL, where the basket is large enough for a small oven-safe dish with room all the way around. 180 °C and 15 minutes of cooking is exactly the point where the cheese is golden and bubbling, and the filling in the grooves is heated all the way through. With fifteen minutes of prep, the whole dish comes together in 30 minutes from cutting board to table.
Because the Falukorv is fully cooked by the manufacturer, the timing isn’t about hitting a core temperature, but about getting colour on the cheese and heating the filling through. That makes the dish unusually forgiving: a couple of minutes more or less won’t ruin anything, as long as you keep an eye on the cheese topping during the last few minutes.
Only cut about two-thirds of the way down into the sausage. If you cut all the way through, the grooves fall apart, and the filling ends up in the dish instead of in the sausage.
Tips and tricks from the author: Morten Jensen
The Typical Mistakes and How to Avoid Them
The mistake I see most often is cuts that go too deep. It’s tempting to cut all the way through to make room for more filling, but then the sausage loses its shape, and the tomato, onion and apple slide out into the dish along the way. Place the sausage between two chopsticks on the cutting board, so the knife automatically stops at the right depth. The next mistake is the dish: if you choose one that fills the entire basket, you block the air circulation, and the dish steams instead of baking. Use a dish that’s smaller than the base of the basket, so the air can get past the edges. And finally, preheating. If you skip it, the first few minutes go towards heating up the machine instead of baking, and the cheese doesn’t have time to take on colour within the cooking time. Preheat to 180 °C before putting the dish in.
How to Serve Falukorv
Falukorv with filling is filling enough on its own, but it’s the sides that turn it into a proper meal:
- Mashed potato, the classic Swedish sidekick, ideally with a good knob of butter in it
- Wholegrain mustard or a mustard cream on the side
- Pickled beetroot or quick-pickled red onion for the acidity
- A simple green salad with cucumber and apple
- Coarse rye bread to mop up the melted cheese
Storage and Reheating
Leftovers keep for three to four days in the fridge in an airtight container. Slice the sausage before storing it, so it’s easier to heat through afterwards. Reheating in the air fryer at the same 180 °C is far better than the microwave: the cheese topping turns crispy again instead of chewy, and you avoid the rubbery texture the microwave gives sausages. Keep an eye on it, and take the dish out as soon as the cheese bubbles. The dish doesn’t freeze well, however, as both the tomato and apple turn watery after thawing.
Falukorv in the air fryer is cheap everyday food that tastes like more than it costs, and that’s hard to get wrong. Once you’ve tried the combination of mustard, apple and melted cheese down in the grooves, it’ll become a regular on the weekly menu.
FAQ
Yes. Falukorv is sold with an artificial casing that isn’t meant to be eaten. Pull it off before you score the grooves. It’s easiest if you first score the casing lengthwise with the tip of a sharp knife.
It depends on the size of the basket. In a large model, a whole sausage can often lie diagonally in an oven-safe dish, while in a compact air fryer it needs to be cut in half in the middle. Better to cut it than to press it down, so the air can still circulate.
A grated hard cheese with good melting properties works best. Cheddar gives the most flavour, mozzarella gives that soft cheese pull, and a mix of the two hits both. Avoid very fatty cheese in thick layers, as it can split and run into the dish.
Recipe
Falukorv in the Air Fryer
Cooking Guide
Keep the screen on and follow the recipe step by step while you cook.
Step 1:
Avoid the screen turning off while you cook.
Step 2:
Start the guide and follow the recipe one step at a time.
Cost of the dish
Prices may vary depending on where you shop.
Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
Does the recipe fit my Airfryer?
If you’re unsure, you can always reduce by one serving in the recipe, or click the 0.5x button.
You can also Ask the AI Chef
It’s easy! Just press the Ask the AI Chef button you see at the bottom.
Recommended equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Oven-safe dish - Must fit in the air fryer basket.
- 1 Bowl
- 1 Rivejærn
Shopping list
Ingredients
Falukorv and filling
How to make it
Preparation
- Place 800 g Falukorv on a cutting board and cut deep grooves across it at about 2 cm intervals. Cut only three-quarters of the way through the sausage, so it still holds together at the base.
- Spoon the mixture down into the grooves with a teaspoon, so each groove is well packed. Gently press the filling into place, so it doesn’t fall out during baking.
- Grease an oven-safe dish that fits in the air fryer basket with 1 tbsp olive oil, and place the filled Falukorv in the dish with the grooves facing up.
Cooking in the air fryer
- Preheat the air fryer to 180 °C fan.
- Put the dish in the air fryer and bake the Falukorv at 180 °C for 10 minutes, until the filling is bubbling and the sausage has taken on colour at the edges.
- Sprinkle 150 g grated cheese over the Falukorv, and bake for a further 5 minutes at 180 °C, until the cheese is melted and golden.
- Check that the filling is piping hot all the way through and that the cheese has taken on some colour. Give the dish another 1-2 minutes at 180 °C if the cheese is still pale.
Serving
- Let the Falukorv rest in the dish for 2 minutes. Sprinkle with 2 tbsp fresh parsley, cut the sausage between the grooves, and serve with mashed potato.
Our notes for the recipe
Only cut three-quarters of the way through the sausage. If you cut all the way through, the Falukorv will fall apart in the dish and the filling will run out instead of staying in the grooves. A sharp knife and steady cuts give the neatest grooves. Variation:
Swap the Dijon mustard for wholegrain mustard or a little ketchup for a milder version that children often prefer. You can also add a slice of bacon or a thin slice of pear to each groove along with the filling. Serving:
Creamy mashed potato is the classic side. A quick pickled cucumber salad or grated carrot salad cuts nicely through the rich cheese. Portion size:
If your air fryer is smaller, you can cut the Falukorv in half and bake the pieces side by side or in two batches.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
Easily share the recipe with others:
Via email or on Facebook
Open the recipe on your phone
Scan the QR code with your phone and get the recipe directly on your mobile while you cook.
Author
Airfryerkogebogen.dk
