Swedish blood pudding (Blodpudding)

Ingredients for 4 servings:

• 500 ml blood (pig blood)
• 1 onion(s), red
• 1 apple, sour
• 500 g bacon, diced, salted
• 50 g butter
• some butter for frying
• 3 ½ cup(s) broth or light beer or milk
• 3 ½ cup(s) rye flour, coarse
• 2 tbsp syrup
• ½ pinch(s) clove powder
• 1 pinch(s) of Allspice, ground
• 1 tsp marjoram, ground
• some salt and pepper
• 1 jar cranberries
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

classic original recipe

Preheat the oven to 200°C. Peel and finely chop the onion. Then fry the diced onion with 1 tablespoon of butter until softened. Peel the apple and cut into small cubes. Fry the bacon cubes and let them drain. Melt 50g of butter. Strain the pork blood through a fine sieve. Mix the blood with the broth (or beer or milk) and the flour. Stir together the onion, apple, bacon, butter, syrup, cloves, allspice, marjoram, 1/2 tablespoon of salt, and a pinch of pepper. Pour the batter into a greased and floured dish. Cover with aluminum foil. Bake in the oven for 75-90 minutes. Serve with cranberries. Refrigerate any leftovers. Slice and fry briefly before serving.