Swedish Lard Sausage (Isterband)
- Ready In:
- 96hrs 30mins
- Ingredients:
- 8
- Yields:
-
6 lbs
ingredients
- 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
directions
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Andreacute Grisell
Stockholm, 0
37 years, chef diploma, but nowadays a graduate in computer science and nuclear reactor physics. Also into polar research.
<br>
<br>Food is a passion.