Icelandic Lifrarpylsa with Barley and Onion Stuffing
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)
For the Barley and Onion Stuffing
For the Sausage Casing
For the Final Touch
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
Icelandic Lifrarpylsa with Barley and Onion Stuffing
Icelandic Lifrarpylsa with Barley and Onion Stuffing
Plate and Garnish
Arrange the cooked sausages neatly on a serving platter, garnished with fresh dill and lemon wedges for a refreshing touch. Serve hot.