Nordic Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Blodpudding
Swedish blood pudding — earthy, subtly spiced, and pan-fried until the exterior crisps up; a traditional comfort food best paired with lingonberries and fried pork.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Preheat the oven to 325°F (160°C). Grease a standard loaf pan thoroughly with butter.
- 2
Strain the pig blood through a fine-mesh sieve into a large mixing bowl to remove any coagulated lumps.
- 3
Whisk the dark beer into the blood, followed by the melted butter and minced onion.
- 4
In a separate bowl, mix the rye flour, salt, allspice, and cloves. Gradually whisk the dry ingredients into the blood mixture until smooth. Stir in the cooked pearl barley.
- 5
Pour the batter into the prepared loaf pan. Place the pan in a water bath (bain-marie) and bake for about 1 hour, or until a skewer inserted comes out clean.
- 6
Allow the pudding to cool completely. To serve, slice into 1/2-inch thick pieces and fry in butter until crispy on both sides. Serve with lingonberry jam.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1630
Calories
29 g
Protein
210 g
Carbs
45 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Blodpudding is Sweden's traditional blood pudding, a dish with roots stretching back to medieval Scandinavia when using every part of a slaughtered animal was a matter of survival during long northern winters. The inclusion of dark beer and rye flour distinguishes the Swedish version from British black pudding; the rye gives it a distinctive earthy, slightly sour flavor, while the beer adds body and a mild bitterness that balances the richness of the blood. It appears in Swedish cookbooks from the 18th century and remains a standard cafeteria and husmanskost (home cooking) dish today, typically served sliced and pan-fried with lingonberry jam.
Listahan note
This version uses pearl barley alongside the rye flour for a more textured interior — the barley absorbs the blood as it bakes and creates distinct pockets of chew that contrast with the smoother flour-based body.
Technique cues
- The blood must be at room temperature before mixing — cold blood causes the fat from the melted butter to solidify and form uneven pockets rather than integrating smoothly into the pudding batter.
- Dark beer serves two functions: it thins the blood to a pourable consistency and its carbon dioxide bubbles aerate the mixture slightly, contributing to a lighter interior than blood and flour alone would produce.
- Blodpudding is cooked at a low temperature (160-170°C) to prevent the proteins in the blood from seizing and producing a grainy, rubbery texture; the pudding is done when a thin knife inserted in the center comes out with only a thin trace of liquid, not wet blood.
Kitchen flow
- Parallel prep
- Cook the pearl barley the night before or up to 2 days ahead; it stores refrigerated and only needs to be drained and brought to room temperature before adding to the batter.
- Make-ahead
- Blodpudding keeps refrigerated for up to 4 days after baking and slices more cleanly when cold; bake it the day before and slice and fry portions to order.
- Leftover move
- Slice leftover blodpudding 1cm thick and fry in butter over medium heat until crispy on both sides — this pan-fried version is how most Swedes encounter it day-to-day, and it is better than the freshly baked pudding.
- Cleanup rhythm
- Rinse the mixing bowl immediately after pouring the batter — set blood is extremely difficult to clean; cold water rinses it clean while it is still liquid.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
500ml (2 cups) fresh or thawed pig blood
primary binding ingredient and defining flavor
Purpose: Blood provides the protein matrix that sets the pudding during baking and the mineral, iron-rich flavor that is the essential character of blodpudding.
Handling: Strain through a fine-mesh sieve to remove any clots before using; this produces a smoother pudding texture.
Adaptation: Thawed frozen pig blood (available from Asian or Latin butchers) works identically to fresh; do not substitute with beef blood which has a stronger, less balanced flavor.
300ml (1.25 cups) dark beer or stout
liquid volume and bitterness balance
Purpose: Dark beer dilutes the blood to a batter-like consistency and adds a malty bitterness that cuts through the iron richness of the blood.
Handling: Let the beer sit for 5 minutes after opening so some carbonation settles — excessive carbonation can cause bubbling in the batter.
Adaptation: Non-alcoholic dark malt beer (available at most grocery stores) works as a direct substitute; beef stock with a teaspoon of molasses can replace it in a pinch.
150g (1.25 cups) rye flour
structure and earthy flavor
Purpose: Rye flour gives blodpudding its distinctively dense, slightly sour crumb and is what separates the Swedish version from the more neutral, oat-based British black pudding.
Handling: Sift to remove lumps before whisking into the blood-beer mixture.
Adaptation: A 50/50 blend of rye and whole wheat flour produces a slightly lighter result with a similar earthy note.
100g (1/2 cup) pearl barley, cooked
textural addition
Purpose: Pre-cooked pearl barley provides chew and a subtle nuttiness that prevents blodpudding from being monotonously smooth.
Handling: Cook the barley in unsalted water until just tender (about 30 minutes), then drain and cool before folding into the batter.
Adaptation: Cooked whole oats (not rolled/instant) can replace barley for a more traditional British-style texture.
1 tsp ground allspice, 1 tsp ground cloves, 1 tsp salt
spice profile
Purpose: Allspice and cloves are the traditional Swedish spice combination for blodpudding; they cut through the richness and add the warm aromatic quality that makes the dish smell inviting rather than off-putting during cooking.
Handling: Mix the dry spices together before adding to the batter so they distribute evenly without clumping.
Adaptation: Add 1/2 teaspoon of ground ginger for a more complex spice profile; reduce cloves to 1/2 teaspoon if the clove flavor seems dominant.
Technique notes
- Grease the loaf tin generously with butter or lard and line the base with parchment before pouring in the batter — blood puddings stick tenaciously to ungreased surfaces.
- Cover the tin with foil for the first 30 minutes of baking to prevent the surface from drying out and cracking before the interior has set.
- Serve the pan-fried slices with lingonberry jam on the side — the sweet-tart jam is not optional garnish but the essential counterpoint to the pudding's richness, the way that mustard is essential to a hot dog.
Ingredient swaps
- Gluten-free direction
- Replace the rye flour with buckwheat flour (technically gluten-free and similarly earthy in flavor) and verify the beer is gluten-free; the texture will be slightly more crumbly.
- Lower-spice version
- Reduce the cloves to 1/4 teaspoon and the allspice to 1/2 teaspoon for a milder, less assertively spiced pudding that is more approachable for first-time tasters.
Serve alongside
- lingonberry jam (essential accompaniment, not optional)
- boiled or mashed potatoes with butter
- quick-pickled cucumber with white vinegar and dill
- cold Swedish milk — the traditional cafeteria pairing
- Swedish lager or a dark porter
- hot coffee for a breakfast or brunch serving
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Cool completely in the tin before unmolding; refrigerate wrapped in foil for up to 4 days.
- Slice and pan-fry directly from cold — the cold, firm texture holds its shape better during frying than a warm, freshly baked pudding.
- Freeze tightly wrapped for up to 2 months; thaw overnight in the refrigerator before slicing and frying.
Equipment
- 900g (2 lb) loaf tin or terrine mold
- fine-mesh sieve for straining blood
- large mixing bowl and whisk
- cast iron or heavy non-stick skillet for pan-frying slices
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