Swedish Lard Sausage (Isterband)

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.

• Total Time: 96 hrs 30 mins
• Prep Time: 96 hrs
• Cook Time: 30 mins

Ingredients:

Yield: 6 lbs

• 1 ½ cups barley groats
• 2 quarts beef stock or 2 quarts water
• 2 lbs lean pork
• 2 lbs lard (no rind)
• 2 tablespoons salt
• ½ teaspoon white pepper
• ½ teaspoon ground ginger
• 20 feet hog casings

Directions:

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