3 from 2 votes

Blodpudding (Swedish Black Pudding)

TYPE : Swedish
Main Course
YIELD : 6 servings
CALORIES : 473 kcal
PREP TIME : 15 minutes
COOK TIME : 1 hour
TOTAL TIME : 1 day 1 hour 15 minutes


  • 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 corn syrup (or Swedish ljus sirap)
  • 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


  • 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).

8 thoughts on “Blodpudding (Swedish Black Pudding)”

  1. Pig blood source? Is import allowed? Remember going w/ g-father to slautter house to catch blood in a sml bucket.

    1. It depends on where you live, but I usually buy frozen blood at Asian markets. Once I got it from a specialty butcher store. In Sweden, you can sometimes find blood in the frozen food section. Or just ask at the meat counter. Good luck and I hope you enjoy the recipe!

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