Making sausages is an old tradition in Iceland. The tradition entails using all the intestines, blood, liver and suet from a lamb. There are two types of sausages, one based on liver and one on blood. Making them can be a great fun. Here are two simple recipes: Blood-based: 1 l blood, 4 dl water, 1 fistful of coarse salt 100gr oatmeal, 800gr ground barley and suet depending on taste.Liver-based: 3 pcs liver (1,255kg), 11 dl milk, 2 tbsp salt, 300gr oatmeal, 1100gr ground barley and suet depending on taste.

Birt:
April 18, 2010
Uppruni:
Náttúran.is
Tilvitnun:
Guðrún Arndís Tryggvadóttir „Sláturgerð“, Náttúran.is: April 18, 2010 URL: http://natturan.is/d/2007/05/17/sltur/ [Skoðað:July 24, 2019]
Efni má nota eða vitna í samkvæmt almennum venjum sé heimilda getið með slóð eða fullri tilvitnun hér að ofan.
skrifað: May 17, 2007
breytt: May 21, 2014

Messages: