Pan-fried slices of dense, spiced blood pudding served with crisp bacon and tart lingonberry jam.
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.
Serves 4
Slice the blood pudding into rounds about 1 cm thick.
Fry the bacon in a skillet until crisp; set aside and keep the fat in the pan.
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.
Transfer to a low oven if frying in batches, so everything stays hot.
Arrange the fried pudding slices with the crisp bacon alongside.
Serve with a generous spoonful of lingonberry jam and, if using, a light drizzle of syrup for sweetness against the rich pudding.
Fry the pudding low and slow enough to warm the center without burning the crust — it's already fully cooked, so you're just building texture and heat.
Fry the bacon first and use its rendered fat plus butter for extra flavor in the pan.
The lingonberry jam's tartness is essential to balance the pudding's richness — don't skip it or substitute a sweeter jam.
Some households serve it with a fried egg on top for a heartier breakfast-style plate.
A version with sliced apple fried alongside adds sweetness and texture.
Serve with boiled potatoes for a more substantial dinner plate.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Blodpudding 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.
Any traditional European blood sausage (such as morcilla or black pudding) can be pan-fried the same way, though seasoning will differ slightly.
It was likely sliced too thin or the pan wasn't hot enough to form a crust quickly — slice at least 1 cm thick and preheat the pan well.
Yes — it's traditionally served in modest portions alongside tart lingonberries specifically to balance that richness.
Per serving (260g / 9.2 oz) · 4 servings total
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