Icelandic Slátur - Grass Fed Organ Meats Sausage Recipe

Ever wondered about making a truly unique and hearty sausage at home? Get ready to dive into the world of Icelandic Slátur, specifically the "liver sausage" style known as Lifrarpylsa. This isn't just any sausage; it's a wonderfully savory, gently spiced, and hearty creation, perfect for slicing and enjoying. Our recipe embraces the rich flavors of grass fed organ meats, showing curious home cooks, adventurous sausage makers, and Icelandic food fans alike how to transform humble ingredients into something extraordinary. Forget bland, store-bought options – this homemade grass fed sausage is a game-changer!

Ingredients

• Lamb liver: 14 oz (about 400 g), trimmed of membranes/ducts
• Lamb kidney: 3.5 oz (about 100 g), trimmed (see prep note)
• Lamb suet or fat: 10.5 oz (about 300 g) (or pork fatback if that’s what you can buy)
• Rolled oats: 1/2 cup (about 50 g)
• Rye flour: 1/2 cup (about 50 g)
• Onion: 1/2 medium, very finely chopped
• Milk: 3–4 Tbsp (to soak the oats)
• Lamb stock or water: 1/4 cup
• Kosher salt: 2 1/2 tsp
• Black pepper: 1 tsp
• Dried thyme: 1 tsp
• Ground nutmeg: 1/2 tsp
• Cayenne: 1/4 tsp
• Casing: ideally beef bung cap / large beef middle (wide enough for thick filling) (or a cleaned sheep stomach pouch; in a pinch, use large collagen “bologna” casings)

Directions

1. Prep the casings: If using natural casings, rinse them thoroughly under cold running water, inside and out. Soak them in fresh cold water for at least 30 minutes (or according to package directions), flushing the insides again before use. Keep them submerged in water until you're ready to stuff.
2. Prep the offal: Carefully trim the lamb liver, removing any tough membranes, sinews, and bile ducts. For the lamb kidney, trim away any fatty bits and the white core. Give both a quick cold soak in a bowl of water for about 15-20 minutes, changing the water once or twice, then pat them very dry with paper towels. This helps reduce any strong flavors.
3. Grind: Cut the trimmed liver and kidney into pieces that will fit your grinder. Grind the organs through a larger plate (e.g., 1/4-inch or 6mm). Grind the lamb suet or fat through a smaller plate (e.g., 1/8-inch or 3mm) for better distribution and sliceability.
4. Soak the oats: In a small bowl, combine the rolled oats with the milk. Let them soak for about 10-15 minutes while you prepare other ingredients. This ensures they absorb moisture and bind effectively without drying out the sausage later.
5. Mix the filling: In a large mixing bowl, combine the ground liver, kidney, and fat. Add the soaked oats, rye flour, finely chopped onion, lamb stock (or water), kosher salt, black pepper, dried thyme, ground nutmeg, and cayenne. Mix everything thoroughly by hand or with a stand mixer on low speed using the paddle attachment. Mix until the ingredients are well combined and the mixture has a cohesive, slightly sticky texture – it should hold together when squeezed.
6. Stuff loosely: Carefully load your sausage stuffer with the mixed filling. Thread your chosen casing onto the stuffing horn. Begin stuffing the mixture into the casing, ensuring you don't overstuff it. You want the casing to be full but still pliable, with a little give, to prevent bursting during poaching. This filling is quite thick, so take your time. Avoid trapping large air pockets.
7. Tie, prick, and poach gently: Once stuffed, tie off the ends of your sausage links or pouches with butcher's twine. If you've made one continuous sausage, twist it into links. Use a sterile sausage pricker or a sharp needle to prick any visible air bubbles in the casing. Bring a large pot of water to a gentle simmer, maintaining a temperature between 175–180°F (80–82°C) – it should be barely steaming, not boiling. Gently submerge the sausages. Poach until the internal temperature of the thickest part reaches 160°F (71°C) on an instant-read thermometer. The cooking time will vary depending on the thickness of your sausages, but plan for 60–120 minutes for large casings or pouches.
8. Chill to set: Once cooked, immediately transfer the sausages to an ice bath or let them cool completely on a wire rack at room temperature before refrigerating. Chilling allows the fat and binders to set properly, resulting in clean, firm slices.
9. Serve: Enjoy your Icelandic Slátur! It's traditionally served hot in slices with boiled potatoes and rutabaga, or pan-fried until golden brown for a crispy exterior.