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Blood dishes

5 recipes · Butchering

5 blood dishes recipes from the “Big Cookbook,” in the butchering category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Blodklubb (Blood Dumplings)

    Blodklubb from Erken (1914): blood, suet, spices and rye flour kneaded into large dumplings, simmered in salted water and served hot with butter or sugar.

  • Blood Pancakes

    Blood pancakes from Erken (1914): blood stirred into rye and wheat flour with sugar, pepper and ginger; fried as thin cakes and served with sugar or jam.

  • Blood Sausages I

    Blood sausage from Erken (1914): barley with blood, rye rusks, suet, raisins and spices, filled into casings, pre-boiled and simmered. Served with butter.

  • Blood Sausages II

    Blood sausages II from Erken (1914): blood over barley and rye flour, mixed with raisins, pork fat and spices, filled into casings, cooked slowly.

  • Blood Pudding

    Erken's blood pudding (1914): blood, rye rusks, kidney suet, raisins, syrup, spices cooked in a water bath in the oven for 2 hours. Served with butter.