Blóðmör (Icelandic Blood Pudding)
Blóðmör is the Icelandic version of blood pudding, a savory sausage made primarily from sheep's blood, suet, and flour (often rye and oats). It's a hearty and traditional dish, often prepared during the autumn slaughter season and enjoyed year-round. Blóðmör embodies the Icelandic tradition of utilizing all parts of the animal, offering a rich, earthy flavor.
🧂 Ingredients
- 1.5 liters Sheep's blood(Freshly drawn and strained. Can be substituted with pork blood if sheep's blood is unavailable.)
- 500 g Sheep's suet(Finely minced or chopped. Beef suet can be used as a substitute.)
- 200 g Rye flour
- 200 g Rolled oats
- 100 g Oatmeal
- 2 tsp Salt
- 1 tsp Black pepper
- as needed Water(To adjust consistency.)
- as needed Sheep stomachs or sausage casings(For stuffing. If using stomachs, they need to be cleaned and sewn into bags.)
- as needed Cotton thread(For sewing casings closed.)
👨🍳 Instructions
- 1
Prepare the casings: If using sheep stomachs, clean them thoroughly and sew them into bags using a blanket stitch or overcast stitch, leaving one end open for stuffing. If using sausage casings, soak them according to package instructions.
💡 Tip: Ensure casings are clean and watertight. - 2
In a large bowl, combine the strained sheep's blood, minced suet, rye flour, rolled oats, oatmeal, salt, and black pepper.
💡 Tip: Mix thoroughly to ensure even distribution of ingredients. - 3
Add a little water if the mixture is too thick; it should have a consistency that is easy to stuff but not runny.
- 4
Stuff the mixture into the prepared casings or stomach bags, filling them no more than two-thirds full to allow for expansion during cooking. Stitch the open ends securely closed with cotton thread.
💡 Tip: Avoid overfilling the casings to prevent bursting. - 5
Bring a large pot of salted water to a rolling boil. Carefully lower the stuffed sausages into the boiling water.
- 6
Reduce the heat to a gentle simmer and cook for 2 to 2.5 hours, turning the sausages occasionally. Prick them gently with a needle if they appear to be swelling excessively.
💡 Tip: Simmering gently prevents the casings from bursting. - 7
Once cooked, remove the blóðmör from the water. Allow them to cool slightly in the skins before serving.
💡 Tip: The stomach bag can be peeled off before serving or eaten with the stuffing. - 8
Serve hot with boiled or mashed potatoes and swede (rutabaga), or serve cold sliced on bread or with rice pudding.
💡 Tip: Blóðmör can also be sliced and fried until crisp.
💡 Pro Tips
- ✓For a smoother texture, you can add a bit of double cream to the mixture.
- ✓Some variations include raisins or Iceland moss (though less common now).
- ✓Blóðmör can be pickled in whey for a month or more for a tangy, preserved version.
🔄 Variations
- Add a pinch of cinnamon or nutmeg for a slightly different flavor profile.
- Some recipes include finely minced liver (lifrarpylsa is liver sausage, but sometimes blended).