Isterband

Sparring’s oven-baked isterband for Arla is paired with creamy potato stew flavoured with lemon and chives. Coarse Dijon mustard and prepared pickled beetroot accompany the sausages.

Firm potatoes are peeled and boiled until soft in lightly salted water, then cut into pieces. Four prepared isterband sausages go into an oven form and cook at 200°C, or 180°C with a fan, for ten minutes before being turned and cooked for another ten minutes until coloured.

Butter is melted in a saucepan and wheat flour scattered over it, then allowed to brown slightly. Milk is whisked in a little at a time, and a vegetable-stock cube is crumbled into the mixture.

The potato sauce simmers with stirring for about five minutes. Potato, lemon juice and finely grated zest, and finely cut fresh chives are added; salt and freshly ground black pepper finish the seasoning.

The baked isterband are served with the potato stew, coarse Dijon mustard and pickled beetroot. Lemon and chives balance the sour sausage character described in the recipe introduction.