Isterband is a traditional Swedish sausage made from pork, often with a slightly tangy flavor due to the addition of mustard and other spices. It’s typically served with mashed potatoes, lingonberry sauce, and pickled cucumbers. Making your own Isterband can be a fun project if you enjoy crafting sausages at home! Here’s a simple recipe you can try:
Isterband Recipe (Swedish Pork Sausage)
Ingredients:
- 2 lbs (900g) pork shoulder (fatty part of the pork is best)
- 1/2 lb (225g) pork belly (adds richness, optional but recommended)
- 1/2 cup (120ml) water (or ice-cold water)
- 1 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp crushed allspice (optional but adds traditional flavor)
- 1/4 tsp ground mustard (or 1 tsp mustard seeds, lightly crushed)
- 1/2 cup finely chopped onion (you can sauté it lightly to reduce its raw sharpness)
- 1/4 cup finely chopped fresh parsley
- Hog casings (about 2-3 meters, soaked in water to soften)
Instructions:
- Prepare the meat:
- Trim any excess fat from the pork shoulder and pork belly. Cut them into chunks that will fit into your meat grinder.
- Grind the pork using a medium-hole plate on your meat grinder. You’ll likely need to grind the meat twice to get a good texture.
- Mix the seasoning:
- In a large mixing bowl, combine the salt, white pepper, allspice, and mustard with the water. Stir until everything is well incorporated and the water starts to dissolve the spices.
- Add the vegetables:
- Sauté the onion in a small pan over medium heat until soft and translucent (about 5 minutes). Let it cool down before adding it to the mixture.
- Add the chopped parsley to the bowl with the pork mixture.
- Combine and knead:
- Add the seasoned water and sautéed onions to the ground pork mixture. Mix everything together thoroughly. You can use your hands for this, but make sure the mixture is well combined.
- If the mixture seems too dry or crumbly, add a bit more cold water, a tablespoon at a time, until it becomes a sticky, cohesive mass.
- Stuff the sausages:
- Rinse the soaked hog casings under cold water, then slide them onto the sausage stuffer. Carefully stuff the sausage casing with the meat mixture, ensuring there are no air pockets.
- Twist sausages into links, about 6-8 inches long, and tie the ends with kitchen twine.
- Cook the sausages:
- Poaching method: Bring a large pot of water to a simmer (not a boil) and gently place the sausages into the water. Simmer for about 45 minutes, or until the sausages are cooked through (internal temperature should reach 160°F/70°C).
- Pan-fry method: If you want to crisp the sausages, you can pan-fry them after poaching them in water. This gives them a nice, golden brown crust.
- Serve:
- Isterband sausages are traditionally served with mashed potatoes, pickled cucumbers, and lingonberry sauce. They are also delicious served with a mustard sauce or even in a simple rye bread sandwich.
Tips:
- You can freeze the uncooked sausages before poaching them if you want to make them ahead of time.
- Make sure to avoid overstuffing the casings; they should have a slight give when pressed.
- The tangy flavor of Isterband comes from the mustard and the subtle spice mix, so feel free to adjust the seasoning to suit your taste.
Making Isterband at home is a great way to enjoy an authentic Swedish experience. The sausages have a great texture and flavor, and they’re fantastic paired with hearty sides. Let me know if you want more tips or a different sausage recipe!