SWEDISH LARD SAUSAGE (ISTERBAND)
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.
Provided by Andreacute Grisell
Categories Pork
Time P4DT30m
Yield 6 lbs
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 1608.1, Fat 161, SaturatedFat 62.8, Cholesterol 233.3, Sodium 3447.4, Carbohydrate 0.4, Fiber 0.1, Protein 36.1
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