Blóðmör is an Icelandic blood sausage made from sheep meat and blood.

Sheep fat300 g0.66 lb
Sheep blood300 ml10 oz fl
Sheep liver100 g0.22 lb
Sheep kidneys100 g0.22 lb
Rolled oats50 g0.11 lb
Rye flour50 g0.11 lb
Onions, chopped50 g1/2 onion
Milk50 ml1.66 oz fl
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
Pepper2.0 g1 tsp
Cayenne pepper0.5 g1/4 tsp
Thyme, rubbed3.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Lamb stock*60 ml2 oz fl
  1. Chop the fat into 1/8” (3 mm) cubes.
  2. Pre-cook liver and kidneys in hot water. Drain and cool.
  3. Chop liver and kidneys into 1/8” (3 mm) cubes.
  4. Chop onions finely.
  5. Mix meat, fat, milk, lamb stock, oats, flour, onions and spices together.
  6. Mix everything with blood.
  7. Stuff loosely into sheep stomach.
  8. Cook in water at 80° C (176° F) until the meat reaches 72° C (160° F) internal temperature.
* lamb stock is obtained from boiling sheep heads and hearts. The heads are served as the main dish and the hearts are used for goulash.
The sausage is usually served with boiled potatoes and yellow turnips.

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