Appetizer · Dinner · Eastern European ·

Icelandic Lifrarpylsa with Barley and Onion Stuffing

Name: Icelandic Lifrarpylsa with Barley and Onion Stuffing
Prep time: 75 min
Cook time: 225 min
Total time: 300 min
Yield: 6 servings
Cuisine: Appetizer
Ingredients: Lamb's liver, 500g, finely ground; Lamb fat, 250g, finely diced; Ground allspice, 1 tsp; Salt, 1.5 tsp; Black pepper, 0.5 tsp; Pearl barley, 2 cups, rinsed; Onion, 1 large, finely chopped; Garlic, 2 cloves, minced; Beef broth, 3 cups; Butter, 1 tbsp; Salt and pepper, to taste; Hog casings, Rinsed and soaked; Fresh dill, Chopped; Lemon, Cut into wedges

A classic dish featuring traditional Icelandic flavors with a rich and savory blend of liver sausage and wholesome barley stuffing.

4.8(230 reviews)

·By Ethan Brooks·October 7, 2025

Icelandic Lifrarpylsa with Barley and Onion Stuffing — Appetizer served and photographed from above

Prep

1 h 15 min

Cook

3 h 45 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Lifrarpylsa (Liver Sausage)

For the Barley and Onion Stuffing

For the Sausage Casing

For the Final Touch

Nutrition

Per serving

Calories: 585 kcal
Protein: 20.35 g
Carbs: 18.63 g
Fat: 48.55 g
Fiber: 3.03 g

Whole recipe

Total

Calories: 3509 kcal
Protein: 122.1 g
Carbs: 111.8 g
Fat: 291.3 g
Fiber: 18.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Lamb's liver 500g, finely ground	675	100	7.5	26.5	0
Lamb fat 250g, finely diced	2250	2.5	0	250	0
Ground allspice 1 tsp	6	0.2	1.5	0.1	0.6
Salt 1.5 tsp	0	0	0	0	0
Black pepper 0.5 tsp	3	0.2	0.6	0.1	0.3
Pearl barley 2 cups, rinsed	382	12	86	2	16
Onion 1 large, finely chopped	45	1.5	11	0.1	1.5
Garlic 2 cloves, minced	9	0.4	2	0	0.1
Beef broth 3 cups	30	5	1	1	0
Butter 1 tbsp	102	0.1	0	11.5	0
Salt and pepper to taste	0	0	0	0	0
Hog casings Rinsed and soaked	0	0	0	0	0
Fresh dill Chopped	1	0.1	0.2	0	0.1
Lemon Cut into wedges	6	0.1	2	0.1	0.6

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Liver Sausage Mixture

1
Combine liver and fat
Combine the ground lamb's liver and diced lamb fat in a bowl.
2
Season
Add allspice, salt, and black pepper. Mix until evenly combined.
3
Chill
Chill the mixture in the refrigerator for 1 hour.

Preparing the Barley and Onion Stuffing

1
Melt butter
Melt the butter in a large pan over medium heat.
2
Sauté onion and garlic
Add the chopped onion and garlic, sauté until translucent (about 5 minutes).
3
Cook barley
Stir in the rinsed barley, followed by the beef broth. Bring to a simmer, and cook until barley is tender and liquid is absorbed, about 30 minutes.
Tip: Ensure the barley is fully cooked before stuffing the sausages. Stir occasionally to prevent sticking.

How to Make Icelandic Lifrarpylsa with Barley and Onion Stuffing

Total time: 5 h · Yields 6 servings

1
Stuff the Casing
Carefully fill the soaked hog casings with the liver and barley mixture, being careful not to overstuff.
2
Secure the Sausages
Twist the filled casing at regular intervals to form sausages and tie off each end securely.
3
Poach the Sausages
Bring a large pot of water to a gentle simmer and poach the sausages for 45 minutes.