Swedish
Blodpudding
A traditional Swedish blood pudding made with pig’s blood, rye flour, dark beer, syrup, and warm spices, then sliced and fried until crisp at the edges. Serve it the classic way with lingonberry jam, bacon, and grated carrot.
Watch it madeDW Food · 5:00
Ingredients
- Fresh pig’s blood, strained300 ml
- Svagdricka or dark beer200 ml
- Fine rye flour120 g
- Yellow onion, finely grated1 small
- Butter40 g, divided
- Dark Swedish syrup2 tbsp
- Rendered pork fat or finely diced salt pork40 g
- Salt1 tsp
- Ground allspice1/2 tsp
- Ground cloves1/4 tsp
- Dried marjoram1/2 tsp
- White pepper1/4 tsp
- Bacon, for serving100 g
- Lingonberry jam, for serving4 tbsp
- Carrot, coarsely grated, for serving1 large
Method
- Heat the oven to 160°C and butter a small loaf tin well.
- Melt 20 g butter in a small pan and gently cook the grated onion for 3 to 4 minutes until soft but not browned.
- Whisk the strained pig’s blood with the svagdricka or dark beer in a large bowl.
- Whisk in the rye flour a little at a time until smooth and free of lumps.
- Stir in the cooked onion, syrup, pork fat or salt pork, salt, allspice, cloves, marjoram, and white pepper.
- Pour the mixture into the prepared loaf tin and cover the top tightly with foil.
- Place the tin in a deep roasting dish and pour in hot water to come halfway up the sides of the tin.
- Bake for 55 to 65 minutes, until the pudding is set and the centre reaches about 75°C.
- Lift the tin from the water bath, uncover, and let the pudding cool until firm enough to slice.
- Cut the blodpudding into thick slices.
- Fry the bacon in a skillet until crisp, then set it aside and keep the fat in the pan.
- Add the remaining 20 g butter to the skillet and fry the blodpudding slices for 2 to 3 minutes per side until browned and lightly crisp.
- Serve the fried blodpudding hot with the crisp bacon, lingonberry jam, and grated carrot.
Common questions
Can I substitute the pig’s blood or svagdricka in blodpudding?
Pig’s blood is essential for the texture and flavor, so there’s no true substitute for this dish. If you can’t find svagdricka, use dark beer, porter, or a mild malt beverage for a similar malty sweetness.
How long does blodpudding take to bake, and how do I know it’s done?
Bake at 160°C for about 55 to 65 minutes. It’s done when the pudding feels set at the center and an instant-read thermometer inserted in the middle reads about 75°C.
What are the most common mistakes when making blodpudding?
The biggest mistakes are not whisking out lumps, baking too hot, and overfilling the tin. Also avoid skipping the water bath; it helps the pudding cook gently and stay tender rather than rubbery or split.
How should I store leftover blodpudding?
Cool it completely, then wrap tightly or store in an airtight container in the fridge for up to 3 to 4 days. It also freezes well in slices for up to 2 months; separate slices with parchment.
What’s the best way to serve and reheat blodpudding?
Slice it thick, then fry the slices in butter or bacon fat until browned and crisp at the edges. Serve with crispy bacon and lingonberry jam; a little fried onion or apple is also good alongside.