LIFRARYLSA

Traditional Icelandic food. Lifrarpylsa (liver sausage)

3 kilograms lamb liver
1/2 kg. lamb kidneys
300 gr. oats (oatmeal)
4 tablespoons salt
2 liters milk
2 kg. rye meal
300 gr. flour
lamb fat (must be from the inside of the lamb, or around the insides, the other kind would just melt) -the amount is up to the individual.

Mince (grind?) the meat fine and mix everything together, stirring well. Mix the lamb fat ("mor", pronounced "moer") in last, cut in small pieces. To measure if the mixture has the right consistency, a (wooden) spoon should be able to stand on its own in it! If available, use lamb stomach for putting the mixture in, each womb about the size of a fist or a little bigger, and sow. Otherwise use what you use for making ordinary sausages. Boil for about 3 hours in salted water.
Well, while I'm not so sure about anyone of you trying this, it tastes delicious, but is a bit too rich or fat for us in our forties and younger! You can either eat it hot, "fresh" from the pot, chilled and cut into rice pudding with cinnamon sugar and milk, fried with hot mashed apples or on bread.

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