Icelandic Liver Sausage | Lifrarpylsa, SS · 460g

From the old Icelandic kitchen. Dense, savoury, essential to the Þorri table.

Lifrarpylsa is a traditional Icelandic liver sausage made with lamb and beef liver, suet, and rye: one of the foundations of Icelandic farm cooking, born from a culture that used every part of the animal. Slice and pan-fry in butter until the edges crisp, or eat cold, sliced thin. Traditionally served with rúgbrauð and butter, or boiled potatoes and white sauce. Contains gluten and soy. 460g, keep refrigerated.

• Traditional liver sausage with Icelandic lamb and beef liver, suet and rye
• Pan-fry in butter until crisp, or slice thin and eat cold
• A Þorrablót staple · 460g, contains gluten and soy