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