Swedish Lard Sausage (isterband)

Total Time: 96 hrs 30 mins Preparation Time: 96 hrs Cook Time: 30 mins

Ingredients

• 1 1/2 cups barley groats
• 2 quarts beef stock or 2 quarts water
• 2 lbs lean lamb
• 2 lbs lard (no rind)
• 2 tablespoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground ginger
• 20 feet hog casings

Recipe

• 1 soak the barley in the stock or water overnight.
• 2 let simmer in this liquid for one hour.
• 3 discard remaining liquid and let cool.
• 4 grind the meat and lard coarsely twice.
• 5 mix very thoroughly with the barley and spices.
• 6 test the seasoning (fry a sample).
• 7 add more spices if necessary.
• 8 stuff the casings relatively loosely and twist every 10 inches.
• 9 tie every second sausage with thin kitchen cord.
• 10 cut inbetween, forming pairs.
• 11 hang and let dry in a draughty place, just below room temperature (55-65 f).
• 12 if it is not available, room temperature will do.
• 13 try one sausage after four days.
• 14 if you want a more sour taste, let hang for another three days.
• 15 freeze the sausages, and even better, cold-smoke them lightly first.