Blodpølse
- 3 quarts blood
- 1 cup rice
- Water
- Suet, finely cut up
- 2 cups raisins
- Salt
- Pepper
- Ginger
- Allspice
- 1 1/2 cups sugar
- Flour
Blood from a hog is best. Strain the blood through a cloth. Parboil the rice in water. After it has cooled, add to the blood along with the finely cut up suet. Add the other ingredients and enough flour to make a thick batter, thicker than a pancake batter.
Sew up sacks from linen or any cloth. Fill these with the batter 3/4 full. Tie and put in boiling water. Let it cook. The sacks will be entirely full when the sausages are done. Serve with butter and syrup.
Sew up sacks from linen or any cloth. Fill these with the batter 3/4 full. Tie and put in boiling water. Let it cook. The sacks will be entirely full when the sausages are done. Serve with butter and syrup.
Submitted by Oct 17, 2009
15 min
30 min
45 min