Swedish Lard Sausage (Isterband)

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READY IN: 96hrs 30mins
YIELD: 6 lbs
UNITS: US

INGREDIENTS

Nutrition
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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.
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