Swedish Lard Sausage (Isterband)

1. 1

   Soak the barley in the stock or water overnight.

2. 2

   Let simmer in this liquid for one hour.

3. 3

   Discard remaining liquid and let cool.

4. 4

   Grind the meat and lard coarsely twice.

5. 5

   Mix very thoroughly with the barley and spices.

6. 6

   Test the seasoning (fry a sample).

7. 7

   Add more spices if necessary.

8. 8

   Stuff the casings relatively loosely and twist every 10 inches.

9. 9

   Tie every second sausage with thin kitchen cord.

10. 10

    Cut inbetween, forming pairs.

11. 11

    Hang and let dry in a draughty place, just below room temperature (55-65 F).

12. 12

    If it is not available, room temperature will do.

13. 13

    Try one sausage after four days.

14. 14

    If you want a more sour taste, let hang for another three days.

15. 15

    Freeze the sausages, and even better, cold-smoke them lightly first.

* Per serving · 4 servings · Values may vary.