The addictive Onsalakorv is a century old and from Borås in Sweden. Over the years, the sausage has become more and more popular as it has evolved and improved.
Sliced Onsalakorv has a wonderful smell and goes well on top of a slice of Kavring rye bread. The smoky aroma and the acidity is best balanced with a few slices of Smörgåsgurka (Pickled gherkins). It also works wonderfully well in a sausage stew.
This is chilled item. Keep refrigerated below 5C.
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