Blóðmör (Icelandic blood sausage)

Instructions

1. Melt the fat gently in a pan and sauté the onion until soft and golden, about 8 minutes.
2. In a large bowl, mix the blood with the oatmeal, molasses, salt, pepper and marjoram.
3. Stir the onion and melted fat into the mixture, then fill the casing or skin, leaving some room.
4. Tie both ends firmly and prick the sausage to release the air.
5. Cook the sausage in water just simmering at 85 °C for 1 h 30, never letting it boil.
6. Let it cool slightly, then slice and fry the slices in a pan until crisp before serving with the mashed rutabaga.