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Swedish Lard Sausage (Isterband)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)305.8549
Energy (kCal)4222.3592
Carbohydrates (g)1.001
Total fats (g)322.7212
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    barley groat 1 1/2 cups 806.9352 0.0 179.5204 4.5333
    water 2 quarts - - - -
    pork 2 lb lean 3411.072 0.0 126.1915 318.155
    lard no 2 lb 806.9352 0.0 179.5204 4.5333
    salt 2 tablespoons - - - -
    white pepper 1/2 teaspoon 3.552 0.8233 0.1248 0.0254
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    foot hog casing 20 806.9352 0.0 179.5204 4.5333

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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