Swedish Lard Sausage Isterband Recipes

SWEDISH LARD SAUSAGE (ISTERBAND)

Steps:

• Soak the barley in the stock or water overnight.
• Let simmer in this liquid for one hour.
• Discard remaining liquid and let cool.
• Grind the meat and lard coarsely twice.
• Mix very thoroughly with the barley and spices.
• Test the seasoning (fry a sample).
• Add more spices if necessary.
• Stuff the casings relatively loosely and twist every 10 inches.
• Tie every second sausage with thin kitchen cord.
• Cut inbetween, forming pairs.
• Hang and let dry in a draughty place, just below room temperature (55-65 F).
• If it is not available, room temperature will do.
• Try one sausage after four days.
• If you want a more sour taste, let hang for another three days.
• Freeze the sausages, and even better, cold-smoke them lightly first.

SWEDISH POTATO SAUSAGE

Steps:

• In a food grinder using the coarse disc, alternately process the potatoes, onions and pork. Combine with the ground beef. Mix until well distributed. , Combine all dry ingredients and sprinkle over potato/meat mixture. Add milk and mix well. , Sausage may be made into patties or stuffed into hog casings. Using immediately or freeze in serving-size portions.