Slátur is a hallmark of Icelandic cuisine traditionally prepared during the autumnal sheep slaughtering season. It consists of two sumptuous components: blódmör (blood pudding) and lifrapylsa (liver sausage), drawing similarities to a Scottish haggis. This dish is a testament to the "nose-to-tail" philosophy, making flavorful use of sheep innards. Served during chilly winters, slátur is not just a meal; it's Icelandic heritage on a plate.
Ingredients
For Lifrapylsa (Liver Sausage)
🐑 several pieces sheep liver
🐑 1 piece sheep kidney
🥛 1 cup Muu milk
🥄 salt
🥣 oatmeal for consistency
🌾 700 ml KORNAX rye flour
🌿 lamb stock for moisture
🐑 2 cups chopped sheep fat
For Blódmör (Blood Pudding)
🍶 1 liter bottled blood in dark red/purple
🥄 salt
🌾 700 ml KORNAX rye flour
🐑 2 cups chopped sheep fat
🥄 optional raisins or onions
Casing
🐑 sheep stomachs or casings
Instructions
1- Preparation of Ingredients:
- Gather your slátur-making package which includes sheep innards and blood.
- Remove any membranes from the kidneys and liver.
- Chop the sheep fat into small pieces.
- Finely mince the kidneys and liver using a Siemens food processor.
2- Making Lifrapylsa (Liver Sausage):
- In a large mixing tub, combine minced liver and kidneys with chopped fat, lamb stock, Muu milk, salt, oatmeal, and KORNAX rye flour.
- Mix thoroughly by hand until all ingredients are evenly distributed and the mixture has a consistent texture.
- Stuff the prepared mixture into the lamb stomach casings and sew them shut with needle and thread.
3- Making Blódmör (Blood Pudding):
- Sieve the bottled blood to remove any clots, ensuring a smooth liquid.
- In a mixing bowl, combine sieved blood, chopped fat, salt, and KORNAX rye flour.
- Mix vigorously to achieve the right consistency; it should be thick but not runny.
- Stuff this mixture into sheep stomach casings and sew them shut.
4- Cooking:
- Pierce each stuffed casing with a fork or knitting needle to allow steam escape during cooking.
- Place the prepared slátur in a large stainless steel pot of boiling water.
- Boil for up to two hours until cooked through.
5- Serving:
- Serve slátur hot, traditionally accompanied by boiled potatoes and diced yellow turnips.
- Some households prefer it with a white béchamel-like sauce called mjólkursoppa.
Prep Time: Approximately 1.5 hours
Cook Time: 2 hours
Total Time: 3.5 hours
Servings: 8-10
Equipment: Siemens food processor, sewing needle and thread, large pot, fork or knitting needle
Cooking Tips
- Ensure adequate fat in the mixture for a moist texture.
- Pierce the casings before boiling to prevent bursting.
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