Prep 96 hrs
Cook 30 mins
One variety of a traditional Swedish sausage. Probably nothing for weight-watchers. The sausage is cured for up to a week. During this period, lactic acid fermentation takes place, rendering a sour taste. The raw unsmoked sausage may smell a little foul, but it disappears when cooked. Fry the sausages in a skillet or in the oven and serve with potatoes or cabbage in white sauce. They can also be broiled on charcoal.
- 1 1⁄2 cups barley groats
- 2 quarts beef stock or 2 quarts water
- 2 lbs lean pork
- 2 lbs lard (no rind)
- 2 tablespoons salt
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon ground ginger
- 20 feet hog casings
- 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.