Lifrarpylsa Recipe - Traditional Icelandic Liver Sausage
Learn how to make Lifrarpylsa, a traditional Icelandic liver sausage made with flour, rye flour, milk, oatmeal, salt, suet, and tripe. Perfect for a hearty meal!
Ingredients
- 1 kg lamb 's liver
- 50 to 100 g flour
- about 450 g rye flour
- 0.75 liter milk
- 150 g oatmeal
- 30 g salt
- 1 kg sheep suet
- sheep's stomachs / tripe (optional)
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