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Grøtur af bløð (blood porridge): recipe illustration
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Grøtur af bløð (blood porridge)

Blood porridge is a traditional autumn dish, prepared after the sheep have been slaughtered. Thick and dark, it is served hot with grilled bacon and was once a way to feed the family through the winter.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Render the diced bacon in a large saucepan over medium heat until golden, then remove it, keeping the fat.
  2. Fry the chopped onion in the bacon fat for 5 minutes, without browning it.
  3. Pour in the water and bring to the boil, then sprinkle in the oat flour, stirring constantly.
  4. Lower the heat and cook for 15 minutes, stirring regularly, until you have a thick porridge.
  5. Pour in the blood a little at a time while whisking, to stop it coagulating, then simmer very gently for 10 minutes.
  6. Season with salt, pepper and marjoram, then return the crispy bacon pieces.
  7. Fry the slices of bacon for the garnish in a dry pan and lay them on the porridge when serving.
  8. Serve with rye bread.

Variations and tips

Milder version. Replace half the blood with beef stock for a less pronounced flavour.

With what you can find here. Sheep's blood can be found at a traditional butcher's; otherwise use frozen pork blood in the same way.

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Original Ecomely recipe.