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

 * 1) Wash and clean the liver and remove all blood vessels and membranes.
 * 2) Mince the liver thoroughly into a paste.
 * 3) Mix with milk and salt and then rye flour, oatmeal and flour.
 * 4) The mixture should be thick.
 * 5) Chop the suet, finely or coarsely, depending on your tastes, and mix with the liver paste.
 * 6) 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.
 * 7) Fill the bags and close them well.
 * 8) One lifrarpylsa is about the size of a man's clenched fist.
 * 9) The cooking time given is for this size.
 * 10) Drop the sausages into boiling salt water and cook for 2-2½ hours.
 * 11) 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.
 * 12) Turn over occasionally.
 * 13) Eat hot with boiled or mashed potatoes, cold with porridge or skyr, or use as topping on bread.
 * 14) Frying is a good way to use up leftover sausage.
 * 15) You can either brown it in the pan with some sugar, or sprinkle some sugar on it before eating.
 * 16) Serve with mashed potatoes.
 * 17) Liver sausage is often preserved in skyr-whey, along with other traditional foods, such as blood sausage, sheep's head jam and whale blubber.