Rice pudding with liver sausage
The winter month of Þorrri begins at the end of January in the old Icelandic calendar. A sacrificial festival ("Þorrablót") used to take place here, during which the last animals that could no longer be brought through the winter were slaughtered. The pre-Christian tradition of Þorrablót was then revived in Iceland in the 19th century and has now become an integral part of popular culture. The festival is celebrated solemnly and with lots of hearty food, often in the form of rich buffets.
My contribution to Þorrablót this year is this recipe for rice pudding with liver sausage, which I came across in an Icelandic cookbook and which sounded so strange, but it tastes very harmless!
Ingredients
2 cups of rice pudding
4 cups of water
1 pinch of salt
1.5 cups of milk
Liver sausage
2 Tbsp sugar
1 tsp cinnamon
Preparation
The rice pudding...
...put the water and salt in a large pot and let it boil for about 20 minutes until the water has been absorbed.
Add the milk and continue to simmer over low heat until the rice pudding reaches a nice creamy consistency.
Remove the liver sausage from the skin, slice it and then cut it into bite-sized pieces.
Add the sausage pieces to the pot briefly to warm them up.
Mix the sugar with the cinnamon in a glass, bowl or similar.
Put the rice pudding with the liver sausage pieces on the plate and sprinkle the whole thing with sugar and cinnamon.
Then serve the dish straight away.
[Translated from here.]
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