This dish of slow cooked beef tongue, animal blood and eggs takes on a dark burgundy, dark chocolate colour after cooking. On top, a dollop of setertype smør, a Norwegian butter with 4% salt.
Text & Photo © JE Nilsson & CM Cordeiro 2020
I was in Gothenburg, Sweden, the past weekend, and with Europe now being the epicenter of Covid-19, I´m currently sitting at home in quarantine for 14 days. This weekend, I thought I´d research a familiar but marginalised ingredient in Nordic cuisine – animal blood.
This morning´s food adventure is around the marginalized and forgotten food, animal blood, in Nordic cuisine. Animal blood has a long culinary use in Nordic and European food. Blodpudding / Black Sausage / Sanguinaccio or Biroldo / Blodpølseare all variations of blood sausages that you can find across Europe. In Sweden, blodpudding is eaten fried, with a side of boiled potatoes and lingonberry jam. This dish is absolutely delicious, particularly when fried in lard or butter.