Today, I’ll give you the recipe for Blodpudding – Swedish Black Pudding, traditionally served with lingonberry jam, bacon, fried slices of apple and/or a white cabbage salad. You can use cranberries mixed with sugar if you can’t find lingonberries in your country. I’ll write the recipes in metric (and touches of US), translated from the old Swedish measurements.
1/2 litre pigs blood (your butcher might have it frozen)
2.25 dl (ca 1 cup) porter or other flavorful dark beer
2 tbsp dark syrup (sirap), treacle or molasses (can be increased to 3 if you like it sweet)
4.5 dl (bit less than 2 cups) whole-grain rye flour
50 grams beef suet (njurtalg) – I used duck fat but butter or any other animal fat should work
1 finely chopped/grated red onion
1 tbsp melted butter
1 tsp salt (recipe called for 1.5 tbsp, waaaay too much)
1 tsp grated/powdered ginger
1 tsp white pepper
1 tsp dry majoram
(I also added 1 tsp ground cloves and 1 tsp ground allspice. Next time, I will increase the spice amounts by 50% since I love the mix)
Strain the blood into a bowl, whisk, mix with the beer and the syrup/treacle. Whisk in the flour and the spices until no clumps remain. Brown the onion in the butter, add to the blood mixture. Melt the fat and add. Pour into a greased, breaded metal or ceramic pan. The pan should not be too large, the batter should get at least 10 cm (4 inches) deep or more. Place the pan, covered by a lid or wax paper followed by aluminum foil to keep it moist, in a water bath in the oven at ca 175 C / 350 F for an hour. Check with a stick that it has set to the core.
Take blodpudding out to cool, place over night in fridge with a weight on top. The next day, cut the blodpudding in slices of ca 1.5 cm/half an inch and fry in butter and serve as above. In the book it called for serving with lingonberry jam and melted butter only, nowadays we add those other things as well.
This recipe turned out really well, except I went with half the original amount of salt which was still way too much. Bit dry, but then again I cooked it for an hour and a half without cover. It’s an excellent use for pigs blood if you can get a hold of it – lots of iron for the winter! I’m going to look for an organic farm to get it at next time. The combination of sweet and orientally spicy with cheap basic ingredients is typical for traditional Swedish food.