Liver sausage
- From
- Erla Jónatansdóttir, who had it from Elsa
Ingredients
- about 3 lamb's livers
- 60 g salt2 oz salt
- 1 litre milk4¼ cups milk
- 550 g rye flour1¼ lb rye flour
- 750 g rolled oats (porridge oats)1¾ lb rolled oats (porridge oats)
- 750 g suet (lamb or beef), cut into small cubes1¾ lb suet (lamb or beef), cut into small cubes
Method
- Prepare the casings: traditionally pieces of sheep's stomach sewn into pouches; sausage casings or ready-made cloth pudding bags also work.
- Trim the livers of membranes and tubes and mince them finely.
- Stir the salt and milk into the minced liver, then add the rye flour and oats and mix to a thick porridge. Mix in the cubed suet last.
- Put about 600 g into each casing and sew or tie it shut. Don't overfill, as the filling swells while cooking.Put about 1¼ lb into each casing and sew or tie it shut. Don't overfill, as the filling swells while cooking.
- Simmer the sausages in salted water for about 2½–3 hours. Prick them with a needle when they float up so they don't burst.
Other batch sizes
Larger batch (5 livers)
Not an exact scale-up: the larger batch has relatively a little less rye flour and a little more oats and suet.
- about 5 lamb's livers
- 100 g salt3½ oz salt
- 1¾ litres milk7⅓ cups milk
- 850 g rye flour1¾ lb rye flour
- 1300 g rolled oats (porridge oats)2¾ lb rolled oats (porridge oats)
- 1300 g suet (lamb or beef), cut into small cubes2¾ lb suet (lamb or beef), cut into small cubes
As she wrote it
Lifrapylsa.
Erla Jónatans Elsa
ca. 3 lifrar + 60gr. salt
1L. mjólk
550gr. Rúgmjöl
750gr. Hafra mjöl +
750gr. mör
■ - 600 gr. í
hvern kepp