Isterband is a delicious, fatty Swedish pork or beef (or both) sausage that originated in the South; its course texture a reflection of the tough people of the land. It has a smoky and sour taste. It is semi-dried and fermented, which gives it its acidic, sour taste. Isterband literally means lard-strips in Swedish, and the sausage thus contains pig lard along with meat, which is mixed with grains (usually barley), and potatoes. Isterband is usually eaten with creamed potatoes and pickled beetroot, and is traditionally served at Christmas Buffets. It started out as a necessity in the cold long winters when food preservation was necessary, but is now a delicacy in most areas of Sweden and is enjoyed as a main course entrée.
The Isterband sausage has many variations within Sweden. It is called Hangekorv, or “hanging sausage” in Vetlanda, as it is a dried sausage which was achieved by hanging it by the fireplace. Different localities also have different variations in the flavors, with different levels of sourness, fat/meat ratio, and saltiness in both dried and smoke varieties. The Vastergotland Isterband is quite acidic and heavily smoked, while that from Smaland, where it is the national food, it has a milder taste with a lower acidic content.
Isterband is usually made with pork, but beef may also be used. Sometimes both are mixed as well. A large amount of pork fat is added, and the meat and fat are mixed together with barley, but rice or oats may be used depending on the region. Potatoes are also added. The mixture is spiced with allspice, pepper and salt and lactic acid bacteria is added to start the fermenting process once the meat is inside the pork casings and hung to dry. Isterband are either dried or smoked, but sometimes both are done. The hanging also helps with the fermenting process, giving the sausages a naturally sour and acidic taste.
Isterband are most commonly eaten with creamed dill potatoes and pickled beetroot. Here’s a great recipe for smoky Isterband with creamed dill potatoes (http://meatballandsaltedcod.wordpress.com/2013/11/15/smoky-sausage-with-dill-creamed-potatoes-isterband-med-dillstuvad-potatis/). The sausage is usually baked, grilled or pan fried, but rarely boiled. It is usually cut lengthwise or across when cooked, and the filling is usually very soft. They are usually eaten separately, with eggs, fried onions and other veggies, but also go well with a variety of creamy dishes, such as this Fried Isterband and warm Kohlrabi salad recipe (http://blogs.sweden.se/food/2012/01/06/fried-isterband-and-warm-kohlrabi-salad-with-mustard-cream/ ) or this Jerusalem Artichoke soup with Isterband Crisp (http://www.culinary-heritage.com/recipe.asp?regionid=29&recipesid=1266#.VGCnNzSUd-8 )
Most sausage varieties are known all over the world and are found in many variations in different countries. However, the Isterband, especially the Smaland variety, is not known to be found anywhere else in the world. It is totally exclusive to Sweden, and most people need to take a trip into the deep interiors of the country to find a truly authentic and delicious Isterband which incorporates the original recipes and preparation methods.
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