Swedish Lard Sausage Isterband Recipes

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SWEDISH LARD SAUSAGE (ISTERBAND)



Swedish Lard Sausage (Isterband) image

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

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

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

SWEDISH POTATO SAUSAGE



Swedish Potato Sausage image

This recipe is perfect for a family reunion and that I what I used it for. It feeds an army and you will be amazed how quickly it goes.-Norbert Manko, Iron Mountain, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield about 20 pounds.

Number Of Ingredients 10

15 pounds potatoes, peeled
3 pounds onions, peeled
1 boneless pork shoulder butt roast (3 pounds)
3 pounds ground beef
1/3 cup all-purpose flour
5 to 7 tablespoons salt
4 tablespoons pepper
3 teaspoons ground allspice
1-1/2 teaspoons ground nutmeg
1/2 to 3/4 cup milk

Steps:

  • In a food grinder using the coarse disc, alternately process the potatoes, onions and pork. Combine with the ground beef. Mix until well distributed. , Combine all dry ingredients and sprinkle over potato/meat mixture. Add milk and mix well. , Sausage may be made into patties or stuffed into hog casings. Using immediately or freeze in serving-size portions.

Nutrition Facts : Calories 139 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 465mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

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