Difference between revisions of "Lifrarpylsa"
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Revision as of 19:10, 10 May 2012
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.
- 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)
- 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.