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Print this Recipe    Lifrarpylsa

Icelandic Lifrarpylsa
(liver sausage)

3 kilograms lamb liver
1/2 kg. lamb kidneys
300 gr. oats (oatmeal)
4 tablespoons salt
2 liters milk
2 kg. rye meal
300 gr. flour
lamb fat from the inside of the lamb, or around the insides

Grind the meat fine and mix everything together, stirring well.
Mix the lamb fat in last, cut in small pieces. To measure if the
mixture has the right consistency, a (wooden) spoon should be able
to stand on its own in it!

If available, use lamb stomach for putting the mixture in, each
womb about the size of a fist or a little bigger, and sow. Otherwise
use what you use for making ordinary sausages. Boil for about 3
hours in salted water.

You can either eat it hot, from the pot, chilled and cut into rice
pudding with cinnamon sugar and milk, fried with hot mashed apples
or on bread.

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