Isterband

Instructions

1. Finely blend the onion and garlic, then mix them into the ground meat.
2. Add the salt, pepper, allspice, clove and starch, then knead for 3 minutes to bind the filling well.
3. Rinse the casing in lukewarm water and fill it using a funnel or piping tube, without packing it too tightly.
4. Tie off the end and form sausages about 15 cm long by twisting the casing at regular intervals.
5. Lightly prick each sausage with a fork, then let them rest for 30 minutes in the fridge.
6. Cook over medium heat in an oiled pan for 15 minutes, turning until evenly browned and cooked through.
7. Serve with boiled potatoes and mustard.