📝 About This Recipe
Originating from the rugged landscapes of Småland, Isterband is a unique gem in the world of charcuterie, celebrated for its distinctively tangy profile and rustic texture. Unlike smooth sausages, this variety features a hearty blend of pork, beef, and pearled barley, fermented slightly to achieve its signature lactic acidity before being lightly smoked. It is the ultimate comfort food, offering a perfect balance of smoky, sour, and savory notes that define authentic Scandinavian farmhouse cooking.
🥗 Ingredients
The Meat Base
- 700 grams Pork Shoulder (well-chilled and cubed)
- 300 grams Beef Chuck (lean, chilled and cubed)
- 200 grams Pork Back Fat (firm and very cold)
The Grains and Liquids
- 250 grams Pearled Barley (Korp) (measured dry, then cooked and cooled)
- 200 ml Cold Water or Meat Stock (ice cold)
- 100 ml Buttermilk (provides the traditional lactic tang)
Seasonings and Casings
- 25 grams Salt (Non-iodized) (approx. 2% of total weight)
- 3 grams Pink Curing Salt #1 (essential for safety and color if smoking)
- 1 tablespoon White Pepper (freshly ground)
- 1 teaspoon Allspice (ground)
- 1 teaspoon Dried Marjoram (crushed)
- 2 meters Hog Casings (rinsed and soaked in lukewarm water)
👨🍳 Instructions
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1
Boil the pearled barley in lightly salted water until tender but still holding a 'bite' (al dente). Drain thoroughly and spread on a tray to cool completely in the refrigerator.
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2
Ensure all meat and fat are extremely cold, almost partially frozen. This is crucial for a clean grind and to prevent the fat from smearing.
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3
Grind the pork, beef, and fat through a coarse plate (approx. 6-8mm). Isterband should have a rustic, chunky texture, not a fine emulsion.
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4
In a large chilled mixing bowl, combine the ground meat with the salt, curing salt, white pepper, allspice, and marjoram. Mix by hand or with a paddle attachment for 2 minutes.
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5
Slowly incorporate the cold buttermilk and water/stock into the meat mixture. Mix until the liquid is fully absorbed and the primary bind is achieved (the meat should feel tacky).
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6
Gently fold in the cooked, cooled barley. Mix just until distributed so the grains remain whole and distinct.
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7
Thread the soaked hog casing onto the sausage stuffer nozzle. Stuff the mixture into the casings, being careful not to pack them too tightly as the barley may expand slightly during cooking.
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8
Twist the long sausage into links of about 15-18cm in length. Prick any visible air bubbles with a sterilized needle.
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9
Hang the sausages in a cool, airy place (or a refrigerator with a fan) for 12-24 hours. This allows the surface to dry and the buttermilk to begin the slight fermentation process that creates the signature sourness.
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10
Cold smoke the sausages at a temperature below 30°C (85°F) for 4-6 hours using alder wood or oak for a traditional Swedish flavor profile.
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11
To cook for serving: Gently simmer the sausages in water for 15 minutes, then fry them in a pan with butter over medium heat until the skin is crisp and golden brown.
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12
Alternatively, split the sausages lengthwise and fry the cut side down first to get a beautiful caramelized crust on the barley and meat filling.
💡 Chef's Tips
If you don't have a smoker, you can add 1/2 teaspoon of high-quality liquid smoke to the mixture, though hanging them to dry is still essential for texture. Always use non-iodized salt; iodine can interfere with the fermentation process and affect the final flavor. For a more pronounced sourness, leave the sausages at room temperature (around 18-20°C) for the first 6-8 hours of the drying phase before moving to the fridge. Don't overcook the barley initially; if it's too mushy, the sausage will lose its characteristic 'grainy' structure.
🍽️ Serving Suggestions
Serve traditionally with 'Dillstuvad potatis' (creamy dill-creamed potatoes) and pickled beets. A dollop of tart lingonberry jam is essential to cut through the richness of the pork. Pair with a crisp Swedish lager or a dry apple cider to complement the acidity of the sausage. For a modern twist, serve on a piece of dark rye bread with a mustard-heavy potato salad.