Blood and liver sausage sewn into sheep stomach, boiled and often soured.
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Made at the autumn slaughter and stored in whey through winter; families still gather to sew the stomach casings by hand.
Slátur is a charcuterie & cured from Iceland: blood and liver sausage sewn into sheep stomach, boiled and often soured. Made at the autumn slaughter and stored in whey through winter; families still gather to sew the stomach casings by hand.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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