Swedish Lard Sausage


 
Wolgast

Wolgast

TVWBB Olympian
Sounds great doesent it :confused:

This isent mutch of a post,But if i can share a genuin Swedish meal i will. Not done to perfection or anything but still good. I remember when Mom did this when i was younger. So these are some localy made "Isterband". The info i could find on these in english:

" 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."

Looks like this:


Mom always did these in the oven,But since i know EVERYTHING gets better on the grill: (indirect for about 30 min)


Served with creamed taters with parsley: (should have used Dill,but dident have any...I swear i saw it some were in the freezer) :confused:


Inside:


A strange tasting sausage...But i love it!(aslong as its made with love)

As i said not mutch of a grill post,and 2 of them on a 22" grill looks pathetic. But still some good eats. Thanks for your time ppl.
 
Last edited:
Looks great Daniel, as long as you and Emilie are happy, who cares right? ;)

Isn't it funny how food can bring back memories of yester year and transcends all cultures? It's almost like a smile, it's the same in any language :) Thanks for sharing.
 
...2 of them on a 22" grill looks pathetic
Click to expand...
not here▼

012nbz.jpg


looks like any'ol sausage i'll eet and l♥ve! Daniel, wrap up a few of those an' airmail me a taste;)
Great Post Pallie!
 
They look great Daniel! Are they like any sort of Italian fermented sausages, or something completely different?
 
Thanks ppl! Jon: I never had any Italian fermented sausages. But i guess its close.

Here is the recipe:
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

1Soak the barley in the stock or water overnight.
2Let simmer in this liquid for one hour.
3Discard remaining liquid and let cool.
4Grind the meat and lard coarsely twice.
5Mix very thoroughly with the barley and spices.
6Test the seasoning (fry a sample).
7Add more spices if necessary.
8Stuff the casings relatively loosely and twist every 10 inches.
9Tie every second sausage with thin kitchen cord.
10Cut inbetween, forming pairs.
11Hang and let dry in a draughty place, just below room temperature (55-65 F).
12If it is not available, room temperature will do.
13Try one sausage after four days.
14If you want a more sour taste, let hang for another three days.
15Freeze the sausages, and even better, cold-smoke them lightly first.

Read more at: http://www.food.com/recipe/swedish-lard-sausage-isterband-42354?oc=linkback

Maby gives you an idea of what it is. Im a terrable sausagemaker so ill stick to the bought ones :cool:
 
How do you think they'd be if you smoked them? With the 50/50 lard-to-meat ratio it seems that they'd stay moist.
 
Brad: These are made local and they are smoked. Every batch tastes different,these were not that smokey and not that tart. But i guess i will smoke em anyways next time.
 
They look super good Daniel, would love to try them!

Probably came about during poorer times, like I'm sure many local or ethnic foods did.
I would assume that a fair amount of the lard renders out during cooking, or maybe the groats retain it?

A Swede without dill, is like a duck without a bill :p

a duck walks into a bar and says "give me a beer"
bartender asks; "how are you going to pay for it?"
duck says: "just put it on my bill"
 
You must log in or register to reply here.

 

Back
Top