Isterband Salad

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"The isterband sausage is a coarse, lightly smoked sausage from Småland in Sweden. It is made from pork, barley and...
Isterband Salad
The New Nordic/Simon Bajada

Isterband Salad

"The isterband sausage is a coarse, lightly smoked sausage from Småland in Sweden. It is made from pork, barley and potato and, eaten on its own, it can have quite an acidic taste. It is almost always served with pickled beetroot and dill potatoes. This salad uses those traditional components but distributes them in a different way throughout the dish." — Simon Bajada, author of The New Nordic: Recipes from a Scandinavian Kitchen

4
Servings
719
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup pearl barley
  • 1 Tablespoon cider vinegar
  • 2 Teaspoons olive oil
  • 21 Ounces lightly smoked pork sausages
  • 1 Tablespoon rapeseed oil
  • 1 Ounce dill fronds
  • ½ Cup (3.5 ounces) pickled beet, drained and sliced
  • 2 onions, peeled and cut into ½-inch-thick rings
  • Plain yogurt, for serving (optional)

Directions

Soak the barley in 4 cups of water for 10 minutes. Drain the barley and then boil in at least 16 cups of water for about 50 minutes. It will be slightly al dente. Drain, rinse in the vinegar and olive oil.

Fry the sausages in the rapeseed oil over a medium heat until cooked through. Their cook time will depend on the thickness of the sausages but they should be done in about 10–12 minutes. Slice the sausages on an angle into roughly ¾-inch-thick pieces.

Mix the sausages, dill, and beetroot into the barley. Season, to taste.

Preheat a griddle pan to high and char the onion rings for about 2 minutes on each side until they are almost black. Add the onions to the salad while they are still warm. Serve immediately with yogurt on the side, if desired.

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.

Nutritional Facts

Total Fat
49g
75%
Sugar
8g
N/A
Saturated Fat
15g
73%
Cholesterol
91mg
30%
Protein
25g
49%
Carbs
46g
15%
Vitamin A
28µg
3%
Vitamin B12
1µg
16.4%
Vitamin B6
0.5mg
25.7%
Vitamin C
11mg
19%
Vitamin D
2µg
N/A
Vitamin E
2mg
8%
Vitamin K
5µg
6%
Calcium
64mg
6%
Fiber
10g
39%
Folate (food)
39µg
N/A
Folate equivalent (total)
39µg
10%
Iron
3mg
18%
Magnesium
92mg
23%
Monounsaturated
21g
N/A
Niacin (B3)
7mg
33%
Phosphorus
382mg
55%
Polyunsaturated
7g
N/A
Potassium
1110mg
32%
Riboflavin (B2)
0.4mg
26.4%
Sodium
1309mg
55%
Thiamin (B1)
0.6mg
43.2%
Trans
0.4g
N/A
Zinc
3mg
23%

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