Blodpudding (Swedish Black Pudding)

TYPE : Swedish
Main Course
YIELD : 6 servings
CALORIES : 473 kcal
PREP TIME : 15 mins
COOK TIME : 1 hr
TOTAL TIME : 1 d 1 hr 15 mins

INGREDIENTS :

  • 2 cups (5 dl) pork or beef blood
  • 1 1/4 cups (3 dl) beer or ale
  • 1 red onion (minced or puréed)
  • 1/2 cup (1 dl) dark syrup
  • 1/2 cup (100 g) butter or lard (or both)
  • 2 1/2 cups (6 dl) rye flour
  • 1 tbsp salt
  • 1 tsp dried ginger
  • 1/2 tsp marjoram or oregano
  • 1/2 tsp ground white pepper
  • 1/2 tsp ground cloves
  • butter for sautéing

INSTRUCTIONS :

  • Set the oven to 350°F (175°C).
  • Whisk blood and beer, then add remaining ingredients and mix until smooth.
  • Pour into a lined loaf pan.
  • Seal the pan with aluminum foil and bake in a bain-marie for 1 hour (check with a cake tester).
  • Allow to cool in the bain-marie until room temperature, then refrigerate overnight to set.
  • Cut into 1/2 inch (1 cm) slices and sauté in butter for a few minutes on each side.
  • Serve with crispy bacon/salt pork and lingonberry/cranberry preserves or lingonberry slaw (my recipe here).

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