📝 About This Recipe
Blodkorv is a cornerstone of traditional Scandinavian winter fare, tracing its roots back to the ancient practice of utilizing every part of the harvest. This savory-sweet sausage is distinct from its European cousins, featuring a unique blend of warm spices like cloves and allspice combined with hearty rye and sweet raisins. When sliced and pan-fried until crisp, it offers a rich, complex flavor profile that is both deeply comforting and culturally iconic.
🥗 Ingredients
The Base
- 1 liter Fresh Pig's Blood (strained and kept cold)
- 500 ml Beef or Pork Stock (unsalted)
- 250 grams Lard or Salt Pork (finely diced into small cubes)
Grains and Binding
- 400 grams Fine Rye Flour (sifted)
- 1 cup Barley Groats or Cooked Rice (cooked and cooled)
- 150 ml Dark Molasses (Sirap) (Swedish dark syrup is preferred)
Seasonings and Fruit
- 2 pieces Yellow Onion (very finely grated)
- 2 tablespoons Salt (kosher or sea salt)
- 2 teaspoons Ground Allspice
- 1 teaspoon Ground Cloves
- 1 teaspoon Ground Black Pepper (freshly cracked)
- 1 tablespoon Dried Marjoram (rubbed)
- 100 grams Raisins (optional but traditional)
Casing
- 3 meters Hog Casings (cleaned and soaked in warm water)
👨🍳 Instructions
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1
Begin by soaking the hog casings in lukewarm water for at least 30 minutes to remove excess salt and improve elasticity.
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2
In a large mixing bowl, strain the pig's blood through a fine-mesh sieve to ensure there are no clots, resulting in a smooth texture.
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3
Whisk in the cold stock and the dark molasses until the mixture is uniform in color.
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4
Gradually whisk in the rye flour, a little at a time, to prevent lumps from forming. The consistency should resemble a thick pancake batter.
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5
Fold in the finely diced lard (or salt pork), grated onions, cooked barley/rice, and raisins.
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6
Add the salt, allspice, cloves, pepper, and marjoram. Mix thoroughly to ensure the spices are evenly distributed throughout the batter.
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7
To check the seasoning, fry a small spoonful of the batter in a pan until cooked through. Taste and adjust salt or spices if necessary.
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8
Fit the casing onto a sausage stuffer or a large funnel. Tie a knot at the end of the casing.
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9
Slowly fill the casings with the blood mixture. Do not overfill; the grains will expand during cooking. Aim for about 75% capacity and tie into 15-20cm links.
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10
Prick each sausage a few times with a fine needle to prevent them from bursting during the poaching process.
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11
Bring a large pot of water to a very gentle simmer (about 80°C/175°F). Do not let it boil, as high heat will cause the blood to grain and the casings to snap.
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12
Carefully lower the sausages into the water and poach for 45-60 minutes. They are done when a needle inserted comes out clean and the internal temperature reaches 75°C (167°F).
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13
Remove the sausages and plunge them briefly into cold water to stop the cooking process, then hang or lay flat to air dry and firm up.
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14
To serve, slice the chilled sausage into 1cm thick rounds and fry in plenty of butter over medium heat until crispy on both sides.
💡 Chef's Tips
Always use a thermometer for the poaching liquid; boiling water is the enemy of a smooth blood sausage. If you cannot find hog casings, you can pour the mixture into buttered loaf pans and bake in a water bath at 150°C (300°F) for about 90 minutes. For the best texture, let the sausages rest in the refrigerator overnight before slicing and frying. Ensure the lard is cut into very small, uniform cubes so they melt slightly and create 'pockets' of moisture in the finished slice.
🍽️ Serving Suggestions
Serve with a generous spoonful of tart Lingonberry jam to balance the richness. Pair with crispy fried bacon strips and sliced tart green apples. Traditionalists often enjoy it with a side of creamy white sauce (bechamel) and boiled potatoes. A cold glass of Nordic craft porter or a spiced snaps complements the earthy flavors perfectly.