Swedish lard sausage isterband (recipe)
| Swedish lard sausage isterband (recipe) | |
|---|---|
| Name | Swedish lard sausage (isterband) |
| Ingredients | Barley groats • Water • Salt • White pepper • Ground ginger |
| Cooktime (in hours) | 0.5 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 1608.1 |
| Fat | 161 |
| Protein | 36.1 |
| Carbohydrate | 0.4 |
| Fiber | 0.1 |
| Net carbohydrates | 0.3 |
| Sugar | 0 |
| Saturated fat | 62.8 |
| Cholesterol (mg) | 233.3 |
| Sodium | 3447.4 |
| Yield | 6 lbs |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Swedish lard sausage isterband (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
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- Soak the barley in the stock or water overnight.
- Let simmer in this liquid for one hour.
- Discard remaining liquid and let cool.
- Grind the meat and lard coarsely twice.
- Mix very thoroughly with the barley and spices.
- Test the seasoning (fry a sample).
- Add more spices if necessary.
- Stuff the casings relatively loosely and twist every 10 inches.
- Tie every second sausage with thin kitchen cord.
- Cut inbetween, forming pairs.
- Hang and let dry in a draughty place, just below room temperature (55-65 F).
- If it is not available, room temperature will do.
- Try one sausage after four days.
- If you want a more sour taste, let hang for another three days.
- Freeze the sausages, and even better, cold-smoke them lightly first.
Food tags
Meat, Swedish, Scandinavian, European, Weeknight
Swedish lard sausage isterband (recipe) details:
Time:
Prep Time in Hours and Mins:96H30M
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