Blodpudding med Lingon (Swedish Blood Pudding with Lingonberries)

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Blodpudding med Lingon is a real, traditional Swedish dish, known as Swedish Blood Pudding with Lingonberries. Pan-fried slices of dense, spiced blood pudding served with crisp bacon and tart lingonberry jam.\n\nBlodpudding has been made in Sweden for centuries as a way to use every part of the pig during slaughter season, historically an important source of iron in the Nordic winter diet, and remains a nostalgic school-lunch dish for many Swedes.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Swedish home cooking, not a generic stand-in for a search term.

재료

서브 4

• 500 gblood pudding (blodpudding or blood sausage)(sliced into 1 cm rounds)
• 3 tbsp버터(튀김용)
• 200 g베이컨(슬라이스)
• 4 tbsplingonberry jam(to serve)
• 1 tspdark corn syrup or golden syrup(optional, drizzled on top)

조리법

1. 1

   Slice the pudding

   Slice the blood pudding into rounds about 1 cm thick.

2. 2

   Fry the bacon

   Fry the bacon in a skillet until crisp; set aside and keep the fat in the pan.

3. 3

   Fry the pudding

   Add butter to the same pan and fry the blood pudding slices over medium heat for about 4 minutes per side, until a crisp crust forms on the outside while the inside stays soft.

4. 4

   따뜻하게 유지

   Transfer to a low oven if frying in batches, so everything stays hot.

5. 5

   Plate

   Arrange the fried pudding slices with the crisp bacon alongside.

6. 6

   서브하다

   Serve with a generous spoonful of lingonberry jam and, if using, a light drizzle of syrup for sweetness against the rich pudding.

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저장

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