Blodpølse A traditional food in Norway | Blood Pudding | AmeriNorge

pig's blood

🥗Healthier: beef blood

💰Cheaper: pork liver

Beef blood is leaner and more accessible, while pork liver is a cost-effective alternative.

fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil reduces saturated fat, while butter is often less expensive.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers more protein, while rice is a budget-friendly grain.

spices

🥗Healthier: herbs

💰Cheaper: dried spices

Fresh herbs can enhance flavor with fewer calories, while dried spices are often cheaper.

Peel the kohlrabi to remove the thick skin.

Chop the kohlrabi into small cubes.

Boil the kohlrabi in salted water for about 10-15 minutes until soft but not too soft.

Slice the blood pudding into thin slices.

Heat a frying pan and add butter.

Fry the slices of blood pudding until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens