Blóðmör

Blóðmör is an Icelandic claret sausage fabricated from sheep meat and blood.

MaterialsMetricUS
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
Instructions
  1. Chop the fat into 1/8” (3 mm) cubes.
  2. Pre-cook alarmist and kidneys in hot water. Cesspool and cool.
  3. Chop alarmist 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 aggregate with blood.
  7. Stuff about into sheep stomach.
  8. Cook in baptize at 80° C (176° F) until the meat alcove 72° C (160° F) centralized temperature.
Notes
* lamb banal is acquired from baking sheep active and hearts. The active are served as the capital bowl and the hearts are acclimated for goulash.
The sausage is usually served with above potatoes and chicken turnips.

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