96 hrs 30 mins
André Grisell's Note:
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.
My Private Note
Units: US | Metric
- 1Soak the barley in the stock or water overnight.
- 2Let simmer in this liquid for one hour.
- 3Discard remaining liquid and let cool.
- 4Grind the meat and lard coarsely twice.
- 5Mix very thoroughly with the barley and spices.
- 6Test the seasoning (fry a sample).
- 7Add more spices if necessary.
- 8Stuff the casings relatively loosely and twist every 10 inches.
- 9Tie every second sausage with thin kitchen cord.
- 10Cut inbetween, forming pairs.
- 11Hang and let dry in a draughty place, just below room temperature (55-65 F).
- 12If it is not available, room temperature will do.
- 13Try one sausage after four days.
- 14If you want a more sour taste, let hang for another three days.
- 15Freeze the sausages, and even better, cold-smoke them lightly first.
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Nutritional Facts for Swedish Lard Sausage (Isterband)
Serving Size: 1 (3775 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1608.0
- Calories from Fat 1448
- Total Fat 160.9 g
- Saturated Fat 62.7 g
- Cholesterol 233.3 mg
- Sodium 3447.3 mg
- Total Carbohydrate 0.3 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 36.0 g
The following items or measurements are not included: