Swedish Lard Sausage (Isterband)

May 08, 2023May 8, 20230 4

Traditional Swedish Lard Sausage (Isterband) Recipe

by The Chefin Main

Prep

60 min

Cook

30 min

Ready In

90 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

430

Sugar

Fat

38g

Isterband is a traditional sausage from Sweden that has been enjoyed for centuries. Made from a combination of pork, lard, barley and spices, this sausage has a rich, smoky flavor that is unmatched by other types of sausage. It is often eaten for lunch or dinner, sliced and served with traditional Swedish accompaniments such as mustard, pickles and bread. While this sausage may not be well known outside of Sweden, it is a beloved regional food that is steeped in tradition and history.

Instructions

1.	Rinse the barley groats and cook them in beef stock or water until they are soft.
2.	In a separate pot, cook pork and lard over medium heat until browned.
3.	Add salt, white pepper and ginger to the meat mixture and stir well.
4.	Add the cooked barley groats to the meat mixture and stir once more.
5.	Let the mixture cool to room temperature before stuffing the hog casings.
6.	Tie off the ends of the sausage and cook in boiling water for 30 minutes.
7.	Once cooked, immediately cool the sausage to room temperature before slicing.

PROS

Isterband has a unique flavor that is rich and satisfying, with a pleasing texture that is chewy and firm.
This sausage can be enjoyed hot or cold, making it a versatile ingredient for any meal.

CONS

This sausage is high in fat and calories, so it should be enjoyed in moderation as part of a balanced diet.
It is not suitable for vegetarians or those with pork allergies.

HEALTH & BENEFITS

While Isterband is not a health food, it does provide beneficial nutrients such as protein, iron and B vitamins. It is also a good source of dietary fiber, which is important for digestive health.

	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