Makkarónugrautur

Macaroni groats

I'm in an Icelandic Facebook group (Facebook is a big thing in Iceland anyway) about "gamaldags matur", or old-fashioned Icelandic food. A while back, the topic was makarónugrautur, or macaroni porridge - a kind of milk noodle soup, I'd say.

A special highlight of the dish was that the milk noodle soup was served with sugar and cinnamon - and with chopped liver sausage.

A few years ago, I came across a recipe for rice pudding with liver sausage, which was a bit unusual for me as a Central European, but it tasted much more harmless than it sounded and was actually quite delicious! So I absolutely had to try the recipe for milk noodles with liverwurst... My kids also thought the dish was delicious, but preferred to just add sugar and cinnamon and skip the liverwurst – incomprehensible, right?!?

Ingredients for 4 servings

150 g macaroni pasta

300 ml water

1 l milk

70 g sugar

1 pinch of salt

1 tsp vanilla sugar or similar

sugar cinnamon

liver sausage

Preparation

Bring the water to a boil and cook the noodles in the hot water for about 8 minutes, until they are almost tender.

Then drain the water.

Add milk, sugar, salt, and vanilla to the pasta and simmer, stirring frequently, until the pasta is tender and the dish begins to thicken.

The milk noodles are served hot, sprinkled with sugar and cinnamon if desired - or (!) in the traditional way with liver sausage.

Bon appetit!

[Translated from here.]