Name: Traditional Swedish Blodkorv (Blood Sausage)
Prep time: 45 min
Cook time: 20 min
Yield: 6
Cuisine: Sweden
Ingredients: 1 liter Pig's blood (fresh, preferably cooled but not frozen); 500 grams Pork shoulder (ground through a medium plate); 200 grams Pork fat (ground through a fine plate or very finely diced); 1 large Yellow onion (finely chopped); 400 grams Flour (wheat flour, all-purpose); 2 teaspoons Salt; 1 teaspoon Black pepper (ground); 1 teaspoon Ground ginger; 1 teaspoon Ground allspice; 1/2 teaspoon Ground cinnamon; 1/4 teaspoon Ground clove; 10 meters Hog casings (32-35mm diameter), soaked and rinsed; 1 liter Water (for boiling)

Blodkorv 🇸🇪 Sweden

Blood sausage, a traditional Swedish sausage made with blood and various spices, often served sliced.

Meat Traditional

Made with

Blood spices

Rate this food

Recent Reviews

No reviews yet. Be the first to review!

More dishes from Sweden

More dishes to explore from the same cuisine.