Bjúgu (smoked lamb sausages)

Instructions

1. Trim the meat of fat and sinew, then cut it into small cubes along with the fat. Pass everything through a medium-grate mincer.
2. Mix the filling with the salt, pepper and allspice. Knead for 2 minutes until smooth and slightly sticky.
3. Rinse the casing in lukewarm water, then fill it with the mixture using a funnel, pressing gently. Tie off the ends and prick the casing to release air.
4. Let the sausages rest for 24 hours in the fridge, on a rack.
5. Smoke the sausages for 2 to 3 hours cold, in a smoker or barbecue with birch or beech wood chips, or air-dry them for 48 hours if you have no smoker.
6. To serve, lower the bjúgu into barely simmering water and poach for 40 minutes without a rolling boil.
7. Meanwhile, boil the potatoes and turnip in salted water. Drain and mash them with the butter.
8. Slice the sausages and serve them with the mash and vegetables.