Blodpudding (Swedish Black Pudding) TYPE : SwedishMain 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 blood1 1/4 cups (3 dl) beer or ale1 red onion (minced or puréed)1/2 cup (1 dl) dark syrup1/2 cup (100 g) butter or lard (or both)2 1/2 cups (6 dl) rye flour1 tbsp salt1 tsp dried ginger1/2 tsp marjoram or oregano1/2 tsp ground white pepper1/2 tsp ground clovesbutter 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).
