Ingredients :

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1 kg lamb's liver 50-100 gr. flour
ca. 450 gr. rye flour 3/4 l milk
150 g oatmeal 30 gr. salt
1 kg sheep suet Sheep's stomachs/tripe (optional)

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Method :

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Wash and clean the liver and remove all blood vessels and membranes. Mince the liver thoroughly into a paste. Mix with milk and salt and then rye flour, oatmeal and flour. The mixture should be thick. Chop the suet, finely or coarsely, depending on your tastes, and mix with the liver paste. This mixture is traditionally sewn up into sheep's stomachs, but sausage skins or plastic bags that are suitable for cooking in can be substituted. Fill the bags and close them well. One lifrarpylsa is about the size of a man's clenched fist. The cooking time given is for this size.
Drop the sausages into boiling salt water and cook for 2-2 1/2 hours. When the sausages are dropped into the water, it is a good idea to prick them few times with a pin to prevent them from bursting. Turn over occasionally. Eat hot with boiled or mashed potatoes, cold with porridge or skyr, or use as topping on bread. Frying is a good way to use up leftover sausage. You can either brown it in the pan with some sugar, or sprinkle some sugar on it before eating. Serve with mashed potatoes.