RCI-RC.005.0100.001
Lifrarpylsa
Lifrarpylsa Liver sausage-haggis. There are many ways of preparing liver, and the following is one method of preparing a good, nutritious meal from lamb's liver. This delicacy has "relatives" in various other countries.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- lamb's liver1 kg
- – 100 g flour50 unit
- about 450 g rye flour1 unit
- ¾ l
- 150 g
- 30 g
- sheep suet1 kg
- sheep's stomachs / tripe (optional)1 unit
Method
1
Pour the milk into a heavy-bottomed saucepan and place it over medium heat. Warm the milk slowly, stirring occasionally, until it just begins to simmer.
5 minutes
2
Add a pinch of salt to the simmering milk and stir to dissolve. Taste and adjust the seasoning as needed.
1 minutes
3
Gradually pour in the oatmeal in a slow, steady stream, stirring constantly to prevent lumps from forming. Ensure all the oatmeal is evenly incorporated into the milk.
2 minutes
4
Reduce the heat to low and cook the porridge, stirring frequently to prevent sticking or scorching on the bottom of the pan. Continue cooking until the mixture thickens to a dense, hearty consistency.
15 minutes
5
Test the porridge for doneness by dragging a spoon across the surface — it should hold its shape briefly before settling. If the porridge is too thin, continue cooking for a few more minutes.
3 minutes
6
Remove the saucepan from the heat and let the porridge rest for one to two minutes to allow it to thicken slightly further. Stir once more before serving.
2 minutes
7
Ladle the hot porridge into bowls and serve immediately as a warming, sustaining meal. Optionally accompany with a small pat of butter or a drizzle of milk poured around the edge of the bowl.