AI-generated image
Blodpudding with lingonberries
Fried blood pudding with lingonberries
Blodpudding: Swedish and Finnish blood pudding fried crisp and served with lingonberry jam
Blodpudding is a weeknight supper in northern Sweden and a school-lunch classic in Finland (where it is veripalttu's milder cousin): slices of ready-made blood pudding, made from pork blood, rye flour and spices, fried until crisp at the edges and eaten with sweet-sharp lingonberry jam. It contains pork blood and often pork fat, so it is not for vegetarians. Serve it with boiled potatoes or crispbread and a glass of milk, as Swedes do. The common mistake is cutting the slices too thin, so they crumble in the pan. Chef's tip: fry in butter over a steady medium heat and leave the slices alone until a dark crust forms; flipping early makes them stick.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 14 oz blood pudding (pork)ready-made, cut into 1.5 cm slices
- ⅔ oz butteror oil to keep it dairy free
- 4 tbsp lingonberry jam
- 4 pieces crispbread or boiled potatoes (optional)to serve
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Peel any casing off 14 oz blood pudding (pork) and cut it into 1.5 cm slices.
Step 2: Melt ⅔ oz butter in a large frying pan over a medium heat until it foams.
Step 3: Lay in the slices in one layer and fry for 3–4 minutes without moving them, until a dark, crisp crust forms.
4 minStep 4: Turn and fry the other side for 3 minutes, until crisp and piping hot right through to the middle (160°F).
3 minStep 5: Serve straight away with a spoonful of 4 tbsp lingonberry jam on each plate and 4 pieces crispbread or boiled potatoes on the side.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 18 g
- Carbs
- 52 g
- Fat
- 26 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does blodpudding with lingonberries take?
- About 10 minutes in total: 2 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian