Entree: Sweden – Stockholm & Central Sweden – Isterband med Stuvad Potatis (Coarse smoked pork sausage served with creamy stewed potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 isterband sausages, approx. 6 oz (170 g) each
- 2 lb (900 g) waxy potatoes (Yukon Gold or new potatoes), peeled and cut into 1/2-inch (1.25 cm) slices
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 g) all-purpose flour
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 small onion, finely chopped (about 3 oz (85 g)) optional for stuvad potatis
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) fresh dill, chopped, plus extra for garnish
- 1 tbsp (15 ml) vegetable oil or butter for frying sausages
- Lingonberry jam, for serving

Show original ingredient measurements

- 4 isterband sausages, approx. 6 oz (170 g) each
- 2 lb (900 g) waxy potatoes (Yukon Gold or new potatoes), peeled and cut into 1/2-inch (1.25 cm) slices
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 g) all-purpose flour
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 small onion, finely chopped (about 3 oz / 85 g) optional for stuvad potatis
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) fresh dill, chopped, plus extra for garnish
- 1 tbsp (15 ml) vegetable oil or butter for frying sausages
- Lingonberry jam, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place sliced potatoes in a medium saucepan and cover with cold salted water. Bring to a gentle boil and cook until just tender, about 8–10 minutes. Drain and set aside.
2. In the same saucepan, melt 2 tbsp (30 g) butter over medium heat. If using, add the chopped onion and cook until soft, about 4 minutes. Stir in 1 tbsp (15 g) flour and cook 1 minute to form a roux.
3. Gradually whisk in milk (1 1/2 cups (360 ml)) and cream (1/2 cup (120 ml)), bringing the sauce to a gentle simmer until it thickens, about 3–5 minutes. Add the par-cooked potato slices back to the pan and simmer gently in the cream sauce for 5–7 minutes until potatoes are fully tender and the sauce coats them. Season with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. Stir in chopped dill.
4. Meanwhile, heat 1 tbsp (15 ml) oil or butter in a heavy skillet over medium heat. Fry the isterband sausages, turning occasionally, until browned and heated through, about 12–15 minutes. If sausages are thick, finish in a 350°F (175°C) oven for 5–8 minutes.
5. Taste the stuvad potatis and adjust seasoning. Serve the sausages alongside a generous portion of creamy stewed potatoes, garnish with extra dill, and offer lingonberry jam on the side.

1. Place sliced potatoes in a medium saucepan and cover with cold salted water. Bring to a gentle boil and cook until just tender, about 8–10 minutes. Drain and set aside.
2. In the same saucepan, melt 2 tbsp (30 g) butter over medium heat. If using, add the chopped onion and cook until soft, about 4 minutes. Stir in 1 tbsp (15 g) flour and cook 1 minute to form a roux.
3. Gradually whisk in milk (1 1/2 cups / 360 ml) and cream (1/2 cup / 120 ml), bringing the sauce to a gentle simmer until it thickens, about 3–5 minutes. Add the par-cooked potato slices back to the pan and simmer gently in the cream sauce for 5–7 minutes until potatoes are fully tender and the sauce coats them. Season with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. Stir in chopped dill.
4. Meanwhile, heat 1 tbsp (15 ml) oil or butter in a heavy skillet over medium heat. Fry the isterband sausages, turning occasionally, until browned and heated through, about 12–15 minutes. If sausages are thick, finish in a 350°F (175°C) oven for 5–8 minutes.
5. Taste the stuvad potatis and adjust seasoning. Serve the sausages alongside a generous portion of creamy stewed potatoes, garnish with extra dill, and offer lingonberry jam on the side.