Nordic

Blodpudding

Name: Blodpudding
Total time: 80 min
Yield: 1 servings
Cuisine: Nordic
Ingredients: 500ml (2 cups) fresh or thawed pig blood; 300ml (1.25 cups) dark beer or stout; 150g (1.25 cups) rye flour; 100g (1/2 cup) pearl barley, cooked; 1 large onion, finely minced; 50g (1.7 oz) butter, melted; 1 tsp ground allspice, 1 tsp ground cloves, 1 tsp salt

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.

80 minutes

Serves 1

Main

Contains common allergens

Dairy Wheat

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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.

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