Blood pudding
- From
- Erla Jónatansdóttir, who had it from Elsa
Ingredients
- 1 litre lamb's blood (Sheep's blood, as for traditional Icelandic slátur; pig's blood from a butcher can be used.)4¼ cups lamb's blood (Sheep's blood, as for traditional Icelandic slátur; pig's blood from a butcher can be used.)
- 60 g salt2 oz salt
- ½ litre milk2 cups milk
- 400 g rye flour14 oz rye flour
- 600 g rolled oats (porridge oats)1¼ lb rolled oats (porridge oats)
- 1 kg suet (lamb or beef), cut into small cubes2¼ lb suet (lamb or beef), cut into small cubes
Method
- Prepare the casings: traditionally pieces of sheep's stomach sewn into pouches; sausage casings or ready-made cloth pudding bags also work.
- Strain the blood and stir in the salt and milk.
- Stir in the rye flour and oats, and mix in the cubed suet last. The mixture should be like a thick porridge.
- Fill the casings about two-thirds full and sew or tie them shut.
- Simmer in salted water for about 3 hours. Prick them with a needle when they float up so they don't burst.
As she wrote it
Blóðmör
Erla Jónatans Elsa
1L. Blóð + 60gr. salt
1/2. L. mjólk
400 gr. Rúgmjöl (400)
600 gr. Hafra mjöl (600)
1kg. mör