blodpudding

Blodpudding, or blood pudding, is a sausage-like dish made from animal blood and a cereal or grain binder, formed into a loaf or thick cake and cooked until firm. It is common in Nordic and Central European cuisines, with regional varieties such as the Swedish blodpudding and Danish blodpølse.

Typical ingredients include pig's blood, pork fat, barley, oats, rye flour or potatoes, onions, salt, and spices. The mixture is thinned with a liquid, poured into molds or casings, and boiled or steamed until set, then cooled and sliced for serving. It is often pan-fried before serving to develop a firmer texture and richer flavor.

In Sweden, Norway, and Denmark it is traditionally served with lingonberries, potatoes or mashed potatoes, and sometimes bacon. In Germany and the Netherlands it appears under names such as Blutwurst or bloedworst and is usually eaten hot with mustard or fried. The flavor is mildly iron-rich and savory, with regional differences in spices and filler shaping the final taste and texture.

This dish requires fresh blood and proper cooking for safety; cooked portions should be refrigerated and used within a few days, or frozen for longer storage. It remains a traditional regional dish rather than a widely consumed everyday food in many areas. See also Blutwurst and other blood sausages for related varieties.