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).
Ingredients
1L lamb blood
300g lamb suet, finely chopped
400g rolled oats
200g rye flour
1 onion, finely diced
1 tsp salt
1/2 tsp ground allspice
1/2 tsp ground nutmeg
Sheep stomachs or casings, cleaned
Instructions
1Strain the lamb blood through a fine sieve to remove any clots.
2Mix blood with chopped suet, oats, rye flour, diced onion, salt, allspice, and nutmeg.
3Fill cleaned sheep stomachs or casings halfway with the mixture (they expand during cooking). Sew shut securely.
4Place in a large pot of gently simmering water. Prick any air bubbles with a needle.
5Simmer for 2-3 hours. The slátur is done when firm to the touch.
6Cool 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.