Sheep liver sausage sewn into casing, sliced and fried or boiled
Your guide, Chef BakuA full recipe for this dish has not been written yet.
One half of Icelandic slátur, made at autumn slaughter and kept in sour whey through winter.
Lifrarpylsa is a charcuterie & cured from Iceland: sheep liver sausage sewn into casing, sliced and fried or boiled. One half of Icelandic slátur, made at autumn slaughter and kept in sour whey through winter.
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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