Swedish
Isterband med stuvad potatis
A classic Swedish plate of tangy, lightly smoked isterband with creamy dill-stewed potatoes. Serve it with pickled beetroot for the sweet acidity that belongs with the dish.
Ingredients
- Isterband sausages2 sausages, about 300 g total
- Waxy potatoes500 g
- Salt1 tsp, plus more to taste
- Butter1 tbsp for the sauce, plus 1 tsp for frying
- All-purpose flour1 tbsp
- Whole milk200 ml
- Heavy cream100 ml
- White pepper1 pinch
- Fresh dill, finely chopped2 tbsp
- Pickled beetroot100 g, to serve
- Swedish sweet mustard2 tsp, optional to serve
Method
- Peel the potatoes and cut them into even 2 to 3 cm pieces, then put them in a saucepan with cold water and 1 tsp salt.
- Bring to a boil and simmer until just tender, about 12 to 15 minutes, then drain and let them steam dry for a few minutes.
- Melt 1 tbsp butter in a saucepan over medium heat, stir in the flour, and cook for 1 minute without letting it brown.
- Whisk in the milk a little at a time until smooth, then whisk in the cream and simmer gently for 3 to 5 minutes until lightly thickened.
- Season the sauce with salt and white pepper, fold in the potatoes, and simmer very gently for 2 minutes so the potatoes absorb the creaminess.
- Stir the chopped dill into the stewed potatoes just before serving.
- While the potatoes cook, prick the isterband lightly with a fork or split them lengthwise, depending on preference.
- Melt 1 tsp butter in a frying pan over medium-low heat and fry the isterband slowly, turning occasionally, until browned, heated through, and slightly crisp, about 12 to 15 minutes.
- Serve the hot isterband with the dill-stewed potatoes, pickled beetroot, and a little Swedish sweet mustard if liked.
Common questions
Can I substitute the isterband sausages if I can't find them?
Yes. Use another lightly smoked, coarse sausage with a bit of tang if possible. Kielbasa or a mild smoked pork sausage works best, though the flavor won’t be as distinctly Swedish. Avoid very lean sausages.
When should I start the stuvad potatis and how long does the whole dish take?
Start the potatoes first, since they take about 12–15 minutes. Make the white sauce while they boil, then combine everything at the end. From start to finish, plan on about 30 minutes.
What are the most common mistakes with stuvad potatis?
The biggest mistakes are overboiling the potatoes, making the sauce too thick, and stirring too hard so the potatoes break apart. Also avoid browning the butter-flour mixture; it should stay pale for a mild, creamy sauce.
Can I make this dish ahead and store leftovers?
Yes, but the potatoes will thicken the sauce as they sit. Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of milk or cream to loosen it, stirring carefully so the potatoes stay intact.
What should I serve with isterband med stuvad potatis?
Serve it with pickled beetroot and Swedish sweet mustard, which balance the rich potatoes and sausage. A little fresh dill on top is ideal. You usually don’t need bread, but crisp rye bread works well if you want it.