Pork, barley & beetroot salad

Pork, barley & beetroot salad

By
From
The New Nordic
Serves
4
Photographer
Simon Bajada

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.

Ingredients

Quantity Ingredient
220g pearl barley
1 tablespoon apple cider vinegar
2 tablespoons olive oil
600g lightly smoked pork sausages
1 tablespoon rapeseed oil
25g dill fronds
100g Heavy pickling solution, made using 100 g beetroot
2 onions, cut into 1 cm thick rings
natural yoghurt, to serve (optional)

Method

  1. Soak the barley in 1 litre water for 10 minutes. Drain and then boil in at least 4 litres water for about 50 minutes. It should be slightly al dente. Drain, rinse briefly in cold water and drain again. Tip into a serving bowl and leave to cool for a few minutes, then stir through the vinegar and olive oil.
  2. Fry the sausages in the rapeseed oil in a frying pan over a medium heat until cooked through. How long they take will depend on how thick the sausages are but they should be done in 10–12 minutes.
  3. Slice the sausages on an angle into roughly 2 cm thick pieces. Mix through the barley with the dill and beetroot. Season to taste.
  4. Preheat a chargrill pan to high and char the onion rings for about 2 minutes on each side until they are almost black. Add to the warm salad. Serve immediately with some yoghurt on the side, if desired.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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