Blóðmör - Icelandic blood sausage
Blood sausage is an ancient dish and can be found in many countries where domestic animals are kept and there are no taboos against eating blood. This is the Icelandic version.
Slátur is the collective name for blood sausage and liver sausage, and also for the necessary ingredients. "To take slátur" means to buy the ingredients and make the sausages, and in fact Icelandic supermarkets sell boxes with blood, livers, suet and stomachs (sometimes also the salt, cereals, thread and needles) in the autumn when the summer lambs are slaughtered.
2 litres sheep's blood
1 litre water
50 g coarse salt
1 kilo rye flour
200 g flour
400 g oatmeal
2 - 2 1/2 kilos sheep's suet
Some people add raisins or chopped Iceland moss to the stuffing. If using Iceland moss, use correspondingly less rye flour and a little more water in the stuffing. If using raisins, use correspondingly less suet.
Cut each stomach into 4-5 pieces suitable for stuffing, or use bags of sausage skin or even plastic cooking bags if you can't get stomachs or they don't appeal to you (sorry, the recipe does not state how many sheep stomachs are needed and I can't tell you because I always use sausage skin bags and make a much smaller recipe).
Strain the blood and mix with water and salt. Stir in the flour, rye flour and oatmeal. Chop the suet - taste will decide whether finely or coarsely, but make the pieces no larger than 1/2 cm across. Mix with the rest.
Take the pieces of stomach and sew bags out of them, using blanket stitch or overcasting stitch, leaving a hole for stuffing. Only stuff each bag a little more than half full. Stitch closed (use pure cotton thread).
To cook, drop the sausages into plenty of boiling salted water and simmer for 2 to 2 1/2 hours. Turn over now and then, and prick gently if they look likely to burst. Remove from the water. If the sausages are to be served cold, let them cool in the skins. Store in the refrigerator.
Remove plastic cooking bags and sausage skins before serving. The stomach bag can be peeled off before serving or served and eaten with the stuffing.
Serving:
Serve hot with boiled or mashed potatoes.
Serve cold on the side with rice pudding or porridge or sliced on top of bread.
Fry and serve sprinkled with sugar and mashed potatoes on the side.
Pickle in whey for a month or more and serve cold. Blood sausage can actually go sour on its own, with a flavour similar to whey-pickling.
May be frozen if raw.
Slátur is the collective name for blood sausage and liver sausage, and also for the necessary ingredients. "To take slátur" means to buy the ingredients and make the sausages, and in fact Icelandic supermarkets sell boxes with blood, livers, suet and stomachs (sometimes also the salt, cereals, thread and needles) in the autumn when the summer lambs are slaughtered.
2 litres sheep's blood
1 litre water
50 g coarse salt
1 kilo rye flour
200 g flour
400 g oatmeal
2 - 2 1/2 kilos sheep's suet
Some people add raisins or chopped Iceland moss to the stuffing. If using Iceland moss, use correspondingly less rye flour and a little more water in the stuffing. If using raisins, use correspondingly less suet.
Cut each stomach into 4-5 pieces suitable for stuffing, or use bags of sausage skin or even plastic cooking bags if you can't get stomachs or they don't appeal to you (sorry, the recipe does not state how many sheep stomachs are needed and I can't tell you because I always use sausage skin bags and make a much smaller recipe).
Strain the blood and mix with water and salt. Stir in the flour, rye flour and oatmeal. Chop the suet - taste will decide whether finely or coarsely, but make the pieces no larger than 1/2 cm across. Mix with the rest.
Take the pieces of stomach and sew bags out of them, using blanket stitch or overcasting stitch, leaving a hole for stuffing. Only stuff each bag a little more than half full. Stitch closed (use pure cotton thread).
To cook, drop the sausages into plenty of boiling salted water and simmer for 2 to 2 1/2 hours. Turn over now and then, and prick gently if they look likely to burst. Remove from the water. If the sausages are to be served cold, let them cool in the skins. Store in the refrigerator.
Remove plastic cooking bags and sausage skins before serving. The stomach bag can be peeled off before serving or served and eaten with the stuffing.
Serving:
Serve hot with boiled or mashed potatoes.
Serve cold on the side with rice pudding or porridge or sliced on top of bread.
Fry and serve sprinkled with sugar and mashed potatoes on the side.
Pickle in whey for a month or more and serve cold. Blood sausage can actually go sour on its own, with a flavour similar to whey-pickling.
May be frozen if raw.
