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Isterband is a grained-textured sausage with a slightly sour taste. One of the most famous isterband comes from Smaland, a region in southern Sweden. You can find this sausage in every supermarket in Sweden, but you can also make it yourself. The best way to serve this food is by boiling potatoes with many dill cuts, pickled beets, accompanied by sweet and spicy mustard.
- 500 grams of icecream
- 12 cooked potatoes, preferably solid black and labeled
- 3 dl whipped cream
- 2 dl milk
- 2 tablespoons of butter
- 2 tablespoons of wheat flour
- 1 cup salt
- 0.5 krm white pepper
- 3 tablespoons of chopped parsley, crus or leaf parsley
How to Make:
Peel and boil potato soft 20-25 minutes if you have not already cooked potatoes. Let cool.
Put the oven at 200 degrees (or cook the ice cubes slowly in a frying pan on the stove).
Make stew: melt the butter in a saucepan and sprinkle over the flour and stir. Then pour in the milk and cream with stirring so that it boils and thickens to a stew called Bechamelsås. Let the Bechamelsåsen boil on low heat and occasionally stir for about 10 minutes.
In the meantime, share large ice bands in the long run. Small ice bands are not required to be shared. Place the ice cubes in an oven dish and fry the oven at 175 degrees for 25 minutes or fry in a frying pan for a few minutes on both sides until they are crisp and smooth.
Turn down the potatoes in the warm stew and turn around.
Chop the chives or parsley well and add salt and white pepper. Taste the stewed potatoes and see if more salt and white pepper are needed.
Serve icecream with stewed potatoes, coarse or strong mustard and onion beets.
