Slátur: Lifrarpylsa (Icelandic Liver Pudding)

Slátur literally means 'slaughter.' Lifrarpylsa is made during the autumn sheep cull — rich in iron, deeply earthy, and tied to Viking-era thrift.

Ingredients

• 1 kg sheep's liver, trimmed
• 250g sheep or beef suet, finely diced
• 200g rye flour, 150g rolled oats
• 500ml whole milk
• 1 tbsp coarse salt, 1 tsp ground allspice (optional)
• Cleaned sheep stomach pouches or synthetic casings

Preparation

• Grind or process liver to a smooth purée.
• Mix with suet, rye flour, oats, salt, and allspice. Stir in milk to a thick sticky batter. Rest 30 minutes.
• Spoon into pouches, leaving room to expand. Sew tightly shut.
• Prick each pouch 4–5 times. Simmer in salted boiling water, uncovered, 2–2.5 hours.
• Serve warm with mashed rutabaga, or cooled and sliced on rye bread with a little sugar.

Chef's tips

• Pricking prevents explosions as oats swell — do not skip.
• An acquired taste best approached with an open mind and good mustard.