Korvpytt

A fairly traditional Swedish dish consists of meat, potato and onion, diced and fried in a pan. It's generally referred to as “pytt” or “pyttipanna” (which is just a contraction of pytt-in-pan). The meat is traditionally beef, but lately all kinds of crazy pytts has started to appear. So, today I'm making sausage pytt (sv. korvpytt). I'm using isterband, which is a lovely Swedish pork sausage (with a light sweet and sour/smoky touch to it).

Since Jenny is away on a military exercise this week, I'm cooking for two (me and my future self, who needs a lunch box). For two large portions you need:

½ kg of potatoes (peel if they're thick skinned, don't bother if they're not)
1 onion
2 isterband (packet says 330 g total)
lump of butter to fry in
salt and pepper to taste

Start by melting the butter (the stove says heat is 4 out of 6). By the time you've diced the potatoes the pan will be hot, so toss them in. Dice the onion and toss it in. Fry until the potato has got some roasting surface (feel free to toss it around TV-chef style rather than using a spatula – remember: airborne food is good for you). Dice the isterband add throw them into the pan (since it's rather bratwursty in size, I tend to go for quartered slices). Toss it around regularly until the potato yields to light spatula pokes. Add salt and pepper to taste. The whole frying time should amount to about half an hour.

Usual condiments are pickled beets and a fried egg. I don't care for any of them, and just eat it as is.

Jenny brought the camera with her, so no pictures today... :-( Let's just say it looks a lot nicer than the crap they show in the Wikipedia article!