Icelandic Lifrarpylsa with Barley and Onion Stuffing

Name: Icelandic Lifrarpylsa with Barley and Onion Stuffing
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Appetizer
Ingredients: Lamb's liver; Lamb fat; Ground allspice; Salt; Black pepper; Pearl barley; Onion; Garlic; Beef broth; Butter; Salt and pepper; Hog casings; Fresh dill; Lemon

Traditional Icelandic Liver Sausage with a Hearty Stuffing

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

3 h 45 min
6
Advanced

Ingredients

For the Lifrarpylsa (Liver Sausage)

Lamb's liver

500g, finely ground

Lamb fat

250g, finely diced

Ground allspice

1 tsp

Salt

1.5 tsp

Black pepper

0.5 tsp

For the Barley and Onion Stuffing

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

For the Sausage Casing

Hog casings

Rinsed and soaked

For the Final Touch

Fresh dill

Chopped

Lemon

Cut into wedges

Preparation

Preparing the Liver Sausage Mixture

Combine liver and fat

Combine the ground lamb's liver and diced lamb fat in a bowl.

Season

Add allspice, salt, and black pepper. Mix until evenly combined.

Chill

Chill the mixture in the refrigerator for 1 hour.

Preparing the Barley and Onion Stuffing

Melt butter

Melt the butter in a large pan over medium heat.

Sauté onion and garlic

Add the chopped onion and garlic, sauté until translucent (about 5 minutes).

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.

Ensure the barley is fully cooked before stuffing the sausages. Stir occasionally to prevent sticking.

Cooking Process

Stuff the Casing

Carefully fill the soaked hog casings with the liver and barley mixture, being careful not to overstuff.

Secure the Sausages

Twist the filled casing at regular intervals to form sausages and tie off each end securely.

Poach the Sausages

Bring a large pot of water to a gentle simmer and poach the sausages for 45 minutes.

Plating & Serving