Swedish Isterband with Creamy Dill Potatoes

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 100g (3.5 oz) barley 100g (3.5 oz) barley
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon salt 1 teaspoon salt
• 4 large potatoes 4 large potatoes
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 40g, 18g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground pork, barley, allspice, black pepper, thyme, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into sausages, about 10cm (4 inches) in length and 2.5cm (1 inch) in diameter.
3. 3.
   Bring a pot of water to a boil and add the sausages. Boil for 15 minutes.
4. 4.
   Remove the sausages from the pot and pat them dry with a paper towel.
5. 5.
   Heat a frying pan over medium heat and add a small amount of oil. Fry the sausages until they are golden brown and crispy on all sides. Set aside.
6. 6.
   In the meantime, peel and dice the potatoes into bite-sized pieces. Boil them in salted water until tender.
7. 7.
   Drain the potatoes and return them to the pot. Add the heavy cream and fresh dill. Stir gently to coat the potatoes with the creamy sauce. Season with salt to taste.
8. 8.
   Serve the crispy Isterband sausages alongside the creamy dill potatoes.

Treat your ingredients with care...

• Barley — Make sure to cook the barley until it is tender but still has a slight bite to it. Overcooking may result in a mushy texture.
• Fresh dill — To preserve the vibrant flavor of dill, add it to the creamy sauce just before serving.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the sausage mixture.
• If you prefer a spicier sausage, add a dash of cayenne pepper to the mixture.
• Serve the Isterband with lingonberry jam for a traditional Swedish accompaniment.
• If you don't have barley, you can substitute it with cooked rice or quinoa.
• To make the dish more colorful, garnish with a sprinkle of fresh dill before serving.

Serving advice

Serve the Isterband sausages and creamy dill potatoes on a large platter, allowing guests to help themselves. Accompany the dish with a side of lingonberry jam and a fresh green salad.

Presentation advice

Arrange the golden-brown sausages on top of the creamy dill potatoes, garnishing with a sprig of fresh dill. The vibrant colors and contrasting textures will make the dish visually appealing.