Slátur
Slatur (Icelandic: Slátur, pronounced slau:tər) or "slaughter", made from the innards of sheep. There are two types of slatur; blodmör (Icelandic: Blóðmör) or "blood pudding" and lifrarpylsa ("liver sausage"). The first is similar to Irish and British black pudding and the latter similar to Scottish haggis although neither contain the spices used in British Isles cuisine. They are also much smoother in texture.
Ingredients
Ingredients for slatur are sheep's blood, chopped or minced sheep's fat, chopped onions, oatmeal, nutmeg, cayenne pepper, thyme, pepper, salt, whole milk and sausage skins.
About
Both blood pudding and liver are prepared in a similar fashion. Pouches are cut and sewn from the stomach, as in traditional haggis, or artificial non-edible pouches can be used. They are filled with a mixture of sliced/minced fat (mör) or suet, flour (rye and oats), rolled oats and either blood or liver minced finely (sometimes kidney is also blended in). The pouches are sewn shut after filling, then they are slow boiled for 2–3 hours. Slatur may be eaten hot or cold and sometimes it is pickled in whey.
Blood pudding has been made using sheep's blood in Iceland since ancient times and similar recipes exist in many countries, using pig's blood instead. In previous centuries moss was used instead of imported flour. Liver pudding seems to have come into being at a much later stage; references to it appear during the mid-19th century.
Offal is food of the autumn, prepared at the traditional slaughter time. Right up until the mid 20th century slatur was made in every home in Iceland. Many families made slatur together as a common activity. After the economic crash in autumn 2008, there appears to have been a considerable increase in slatur sales, as slatur is cheap food. Prepared and cooked offal, both blood and liver pudding , is available in stores all year round but many people consider it largely as þorramat, a festival celebrated in January and February each year. Slatur is presented alongside other savoury and sour dishes at this time of year, including hákarl.
Blood pudding is sometimes served with cinnamon and sugar, or sometimes with raisins. When it is served hot is usually eaten with mashed or boiled potatoes and swede/yellow turnip. It can also be cut it into slices and fried in a pan. Liver pudding is also eaten hot with potatoes. Pickled or cold new blood pudding and liver pudding are commonly cut into slices and served with porridge or a type of cold rice pudding called hrísgrjónagrautur.
Notes
- Hallgerður Gísladóttir. Íslensk matarhefð, by Mál og menning (language and Culture Publishing), 1999