Meats and Sausages
Lifrapylsa
Lifrarpylsa is an Icelandic liver sausage made from sheep meat.
| Meats | Metric | US |
|---|---|---|
| Sheep kidneys | 100 g | 0.22 lb |
| Sheep liver | 400 g | 0.88 lb |
| Sheep fat | 300 g | 0.66 lb |
| Rolled oats | 50 g | 0.11 lb |
| Rye flour | 50 g | 0.11 lb |
| Onions, chopped | 50 g | 1/2 onion |
| Milk | 50 ml | 1.66 oz fl |
Ingredients per 1000g (1 kg) of meat
| Salt | 15 g | 2-1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Cayenne pepper | 0.5 g | 1/4 tsp |
| Thyme, rubbed | 3.0 g | 1 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Lamb stock* | 60 ml | 2 oz fl |
Instructions
- Chop or grind the liver and kidneys through 1/4” (6 mm) plate.
- Grind the fat through 1/8” (3 mm) plate.
- Chop onions finely.
- Soak oats in milk.
- Mix meat, fat, lamb stock, oats, flour, onions and spices together.
- Stuff loosely into sheep stomach.
- Cook in water at 80° C (176° F) until the meat reaches 72° C (160° F) internal temperature.
Notes
* 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.
The sausage is usually served with boiled potatoes and yellow turnips.
