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Showing posts from October, 2008

Lifrarpylsa - Liver Sausage (Icelandic “Haggis”)

I made some liver sausage with a friend of mine yesterday. This is a popular Þorri food that is available year round in Iceland. It is the season for making liver and blood sausages right now. There are many ways of preparing liver, and the following is one method of preparing a good, nutritious meal from lamb's liver. This delicacy has relatives in various other countries. The most famous is do doubt the Scottish Haggis. This is an original traditional recipe. Below the instructions you will find a tip on how to make it lighter and healthier. Pork liver can be substituted for lamb's liver, and beef suet for the mutton suet, but for genuineness, you need lamb's liver and suet. 1 kg lamb's liver 50-100 g flour approx. 450 g rye flour 750 ml milk 150 g oatmeal 30 g salt 1 kg sheep suet Sheep's stomachs/tripe (optional), large sausage skins, or cooking bags Wash and clean the liver and remove all blood vessels and membranes. Mince the liver thorough