The Liver Sausage | Lifrapylsa (460g)

Lifrarpylsa | The Liver Sausage. 

From the old Icelandic kitchen. A traditional Icelandic liver sausage made with lamb and beef liver, suet, and rye. Dense, savoury, and quietly essential to the Þorri table.

Ingredients: Liver (26%), Icelandic lamb and beef liver, suet, water, rye flour, wheat, maltodextrin, soy protein, potato flour, oats, salt. Contains gluten and soy.

Storage: Keep refrigerated. Shelf life 27 days.

How to prepare: Slice and pan-fry in butter until the edges crisp. Or eat cold, sliced thin. Serving tip: Traditionally served with rúgbrauð and smjör, or alongside boiled potatoes and white sauce. A staple of Þorrablót, the midwinter feast.

Origin: Lifrarpylsa is one of the foundations of Icelandic farm cooking, born from a culture that used every part of the animal, and refined over generations into something Icelanders still make at home each autumn. It belongs to the same table as hákarl, hangikjöt, and bjúgur: the food of the Icelandic winter, served with pride.

Authentic Icelandic liver sausage. Traditional Icelandic lifrarpylsa.