Isterband

Instructions

1. Rinse 60 cm of hog casing under cold running water, flushing water through the length of it, then leave it to soak in a bowl of cold water for 30 minutes while you prepare the filling.
2. Simmer 25 g of pearl barley in plenty of lightly salted water for 35-40 minutes, until the grains are tender but still separate. Drain well and spread out to cool. At the same time boil 80 g of peeled potato in salted water for about 15 minutes, until a knife slides in easily; drain, let the steam dry off and mash it coarsely, leaving some lumps. Both must be cold before they meet the meat.
3. Pass 150 g of diced pork shoulder and 25 g of back fat through a mincer fitted with a coarse 8 mm plate, keeping meat, fat and mincer parts refrigerator-cold so the fat does not smear. Isterband should stay visibly coarse.
4. In a chilled bowl work the mince together with the cooked barley and potato, 25 g of finely grated onion, 5 g of salt, 2 g of sugar, 0.25 tsp of white pepper, 0.25 tsp of allspice and 2 tbsp of iced water. Knead for about 2 minutes, just until the mixture is sticky and holds together; fry a teaspoon of it in a dry pan to check the seasoning.