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Blod polse




Source of Recipe


Scandinavian


List of Ingredients




1/2 C rice
2 quarts pork or beef blood
1/2 C sugar
flour to make thick batter
1/2 tsp ginger
1/2 tsp allspice
1 T salt
1 C fresh pork, diced


Recipe



Cook rice in boiling salted water until nearly done. Drain and let cool. Combine all ingredients except diced pork and stir until smooth. Pour this batter into 4x10 inch wet cloth bags, add diced pork at intervals while filling bag so it will be distributed throughout. Do not fill bags completely as sausage expands during cooking. sew ends of bags together then put into boiling water, slightly salted. Boil 1 1/2 -2 hours or until well done. Remove from bag when ready to serve. Slice and serve hot with butter, or syrup and butter.