Main
Lifrarpylsa
East-fjords liver sausage — the milder half of the Þorrablót platter.
2h30m 8 servings Medium
Ingredients
- • 500g lamb liver
- • 250g suet
- • 200g rye flour
- • 150g oats
- • 300ml milk
- • 1 tsp salt
- • Casings
Method
Step 1 of 425%
Grind liver and suet; mix with flour, oats, milk and salt.
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