Blodpudding (Blood Pudding)
I dare you to try this traditional Swedish dish!
Don’t let the name or main ingredient scare you, it’s both nutritious and delicious and I promise it’s nothing like what you are picturing right now.
Traditionally blodpudding is made with pigs blood, stock, rye flour, chopped pigs fat, syrup and spices. I’ve tweaked the recipe to be Paleo friendly and I’m really happy with the result, the flavors are spot on!
In my version I mainly used beef blood, beef stock, butter, nut flours and eggs. I sweetened it with fruit, and seasoned it with traditionally used spices. Sounds fairly nutritious right? Right.
Taste-wise blodpudding kind of resembles that of gingerbread, which isn’t really a surprise when looking at the set of spices used: you got ginger, you got allspice, you got cloves (and then a few other ones).
…Who doesn’t love gingerbread??
Growing up we always had blodpudding with sliced raw cabbage and lingonberry jam, so for me there’s no other way to eat it. However, it is very common to eat it with fried apples and bacon too, so if you can’t get hold of lingonberry jam that’s always an option for you.
(Or try using cranberries instead of lingonberries for this recipe and do it my way…)
So, the next time you go visit your local butcher or farm I really do encourage you to bring back a quart of beef or pigs blood, and give this traditional dish an honest try!
Here’s what to do (it’s really easy too!), then let me know what you think!
Curious? Turned off? Already tried it?…
Blodpudding (Blood Pudding)
I dare you to try this nutritious traditional Swedish dish!
What you need:
- 1 quart (1L) blood (pigs or beef)
- 2 cups (5 dl) beef stock
- 3 eggs
- 0.5 cup (1 dl) coconut flour
- 1.3 cups (3 dl) almond meal
- 5oz (150 g) butter or ghee
- 1 pear (finely minced)
- 1 apple (finely minced)
- 1 teaspoon sea salt
- 1 teaspoon ground ginger
- 0.75 teaspoon ground white pepper
- 0.75 teaspoon ground cloves
- 0.75 teaspoon ground allspice
- 2 teaspoons dried marjoram (powdered in a mortar)
What to do:
| Day 1|
| 1||Turn your oven on and set it to 350F (175C).|
| 2||Put the stock and the butter/ghee in a pot and heat it up just enough for the butter/ghee to melt, then put aside.|
| 3||Blend all spices in a small bowl.|
| 4||Pour the blood into a large bowl.|
| 5||While whisking, first add the buttered stock, then the coconut and almond flour, then the three eggs, then the minced apple and pear, and finally the spices.|
| 6||Grease a 2 quart loaf tin then pour the blood mixture into it, almost all the way up to the rim (leaving an inch (2.5 cm) or so).|
| 7||Tightly cover the loaf tin with aluminum foil, and place it on a deep oven tray.|
| 8||Pour boiling water into the oven tray, making a water bath for the loaf tin.|
| 9||Put the tray in the oven and bake for an hour.|
| 10||After an hour, check that the blood pudding is done by sticking a toothpick into it...it should come back out clean.|
(If it doesn't, put it back in the oven for 10 minutes at a time until it does.)
| 11||When done, remove the aluminum foil and put a large cutting board over the loaf tin then, while firmly holding the cutting board and loaf tin together, flip it.|
You should now have the loaf tin laying upside down on the cutting board.
| 12||Put some weights on the loaf tin to keep it squeezed against the cutting board, the place it in the fridge overnight.|
| Day 2|
| 13||Take it out from the fridge and gently lift the loaf tin, leaving the blood pudding on the cutting board.|
| 14||Heat up some butter or ghee in a large frying pan while slicing the blood pudding in about 0.5 inches (1 cm) thick slices.|
| 15||Fry the blood pudding slices on high heat until they've turned black and has a nice and almost crispy surface.|
(Flip them carefully, but don't worry if they break some while frying...it just gives a rustic and home made look on the plate.)
| 16||Serve with thinly sliced cabbage and lingonberry jam, or with fried apple and bacon.|
If you make this during your Whole30, make sure to use ghee instead of butter!
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