Traditional Icelandic pudding made from lamb blood, suet, oats, and spices, sewn into a sheep stomach and boiled. Two varieties: blóðmor (blood) and lifrarpylsa (liver).
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: simple plate
Garnishes: butter
Accompaniments: mashed potatoes, turnips
Instructions
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1
Strain the lamb blood through a fine sieve to remove any clots.
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2
Mix blood with chopped suet, oats, rye flour, diced onion, salt, allspice, and nutmeg.
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3
Fill cleaned sheep stomachs or casings halfway with the mixture (they expand during cooking). Sew shut securely.
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4
Place in a large pot of gently simmering water. Prick any air bubbles with a needle.
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5
Simmer for 2-3 hours. The slátur is done when firm to the touch.
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6
Cool slightly, slice thickly, and serve warm. Can also be served cold and sliced thin.
Did You Know?
Slátur day in autumn — when families gathered to make blood pudding from the season's slaughter — was a major social event in rural Iceland.
Chef's Notes
Equipment Tips
- large pot
- mixing bowls
- string or needle and thread
- sharp knife
Garnishing
butter
Accompaniments
mashed potatoes, turnips
The Story Behind Slátur
Slátur is Iceland's answer to the universal tradition of using every part of a slaughtered animal. Made during the autumn slaughter (slátrun), it preserved blood and organ meat for winter consumption. Two types exist: blóðmor (blood-based) and lifrarpylsa (liver-based). Both remain fixtures of Þorrablót feasts and are sold in supermarkets across Iceland.
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