Blodpudding
Swedish blood pudding.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
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