Isterband sausages with creamed dill potatoes and beetroot
Classic Småland home cooking: fried isterband – a smoked, slightly tangy sausage of coarse pork and barley – with creamy dill potatoes and pickled beetroot.
- 30 minTime
- 28 minHands-on
- 4Portions
- ≈ 28 krper portion
- 820kcal per portion
Ingredients for 4 portions
- 1 kgPotato, waxy
- to tasteSalt
- 8Isterband sausage
- 1 tbspButter, for frying
- 2 tbspButter, for the sauce
- 2 tbspPlain flour
- 5 dlMilk
- 1 dlDill, chopped
- to tasteBlack pepper
On the side
- 200 gPickled beetroot
Method
- Peel the potatoes and cut them into 2 cm cubes. Put them in a saucepan, cover with water and add salt.
- Boil the potatoes until just tender, about 10–12 minutes, then drain.
- Fry the isterband in butter in a frying pan over a medium heat for about 10 minutes, turning often, until nicely browned all over and hot right through.
- Melt the butter in a saucepan and stir in the flour. Add the milk a little at a time, stirring, and simmer the sauce for 5 minutes.
- Fold the potatoes and dill into the sauce and season with salt and pepper.
- Serve the isterband with the creamed dill potatoes and the beetroot.
The cost is estimated from Swedish grocery prices.
