Lifrarpylsa is an Icelandic liver sausage made from sheep meat.

Sheep kidneys100 g0.22 lb
Sheep liver400 g0.88 lb
Sheep fat300 g0.66 lb
Rolled oats50 g0.11 lb
Rye flour50 g0.11 lb
Onions, chopped50 g1/2 onion
Milk50 ml1.66 oz fl
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
Pepper2.0 g1 tsp
Cayenne pepper0.5 g1/4 tsp
Thyme, rubbed3.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Lamb stock*60 ml2 oz fl
  1. Chop or grind the liver and kidneys through 1/4” (6 mm) plate.
  2. Grind the fat through 1/8” (3 mm) plate.
  3. Chop onions finely.
  4. Soak oats in milk.
  5. Mix meat, fat, lamb stock, oats, flour, onions and spices together.
  6. Stuff loosely into sheep stomach.
  7. Cook in water at 80° C (176° F) until the meat reaches 72° C (160° F) internal temperature.
* lamb stock is obtained from boiling sheep heads and hearts. The heads are served as the main dish and the hearts are used for goulash.
The sausage is usually served with boiled potatoes and yellow turnips.

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