Icelandic Liver Sausage

(liver sausage). Grind the meat fine and mix everything together, stirring well. Mix the lamb fat in last, cut in small pieces. To measure if the mixture has the right consistency, a (wooden) spoon should be able to stand on its own in it! If available, use lamb stomach for putting the mixture in, each womb about the size of a fist or a little bigger, and sow. Otherwise use what you use for making ordinary sausages. Boil for about 3 hours in salted water. You can either eat it hot, from the pot, chilled and cut into rice pudding with cinnamon sugar and milk, fried with hot mashed apples or on bread.