Lifrarpylsa

== Description ==
Liver sausage-haggis. 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 no doubt the Scottish Haggis. 
== Ingredients ==
* 1 kg lamb's liver
* 50 – 100 g flour
* about 450 g rye flour
* ¾ l milk
* 150 g oatmeal
* 30 g salt
* 1 kg sheep suet
* sheep's stomachs / tripe (optional) 
== Directions ==
# Wash and clean the liver and remove all blood vessels and membranes.
# Mince the liver thoroughly into a paste.
# Mix with milk and salt and then rye flour, oatmeal and flour.
# The mixture should be thick.
# Chop the suet, finely or coarsely, depending on your tastes, and mix with the liver paste.
# This mixture is traditionally sewn up into sheep's stomachs, but sausage skins or plastic bags that are suitable for cooking in can be substituted.
# Fill the bags and close them well.
# One lifrarpylsa is about the size of a man's clenched fist.
# The cooking time given is for this size.
# Drop the sausages into boiling salt water and cook for 2 – 2½ hours.
# When the sausages are dropped into the water, it is a good idea to prick them few times with a pin to prevent them from bursting.
# Turn over occasionally.
# Eat hot with boiled or mashed potatoes, cold with porridge or skyr, or use as topping on bread.
# Frying is a good way to use up leftover sausage.
# You can either brown it in the pan with some sugar, or sprinkle some sugar on it before eating.
# Serve with mashed potatoes.
# Liver sausage is often preserved in skyr-whey, along with other traditional foods, such as blood sausage, sheep's head jam and whale blubber. 
Category:Icelandic Appetizers
Category:Icelandic Meat Dishes
Category:Liver Recipes
Category:Potato Recipes
Category:Rolled oats Recipes
Category:Rye flour Recipes
Category:Sausage Recipes
Category:Suet Recipes
Category:Tripe Recipes