Meats and Sausages
Blóðmör
Blóðmör is an Icelandic blood sausage made from sheep meat and blood.
| Materials | Metric | US |
|---|---|---|
| Sheep fat | 300 g | 0.66 lb |
| Sheep blood | 300 ml | 10 oz fl |
| Sheep liver | 100 g | 0.22 lb |
| Sheep kidneys | 100 g | 0.22 lb |
| Rolled oats | 50 g | 0.11 lb |
| Rye flour | 50 g | 0.11 lb |
| Onions, chopped | 50 g | 1/2 onion |
| Milk | 50 ml | 1.66 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2-1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Cayenne pepper | 0.5 g | 1/4 tsp |
| Thyme, rubbed | 3.0 g | 1 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Lamb stock* | 60 ml | 2 oz fl |
Instructions
- Chop the fat into 1/8” (3 mm) cubes.
- Pre-cook liver and kidneys in hot water. Drain and cool.
- Chop liver and kidneys into 1/8” (3 mm) cubes.
- Chop onions finely.
- Mix meat, fat, milk, lamb stock, oats, flour, onions and spices together.
- Mix everything with blood.
- Stuff loosely into sheep stomach.
- Cook in water at 80° C (176° F) until the meat reaches 72° C (160° F) internal temperature.
Notes
* lamb stock is obtained from boiling sheep heads and hearts. The heads are served as the main dish and the hearts are used for goulash.
The sausage is usually served with boiled potatoes and yellow turnips.
The sausage is usually served with boiled potatoes and yellow turnips.
