Blood Pudding (Veripalttu eli rössy)
recipe

*This traditional dish is a savory blood pudding made with fresh animal blood and rye flour, offering a unique flavor that is rich in history.*
*Preparation Time: 15 minutes | Cooking Time: 45-60 minutes | Servings: 4*
Ingredients:
- 3 dl fresh beef, pork, or lamb blood
- 2 dl rye flour
- 0.25 tsp white pepper
- 3 tsp salt
- 1 onion
- 100 g margarine
- Water, beer, or milk (as needed)
- 1 dl barley flour
Instructions:
1. Peel and finely chop the onion. Sauté the onion lightly in margarine in a skillet.
2. Preheat the oven to 200°C (392°F).
3. Strain the blood and whisk it vigorously in a bowl.
4. Add the rye flour, white pepper, salt, and the sautéed onion. Mix thoroughly.
5. If needed, add water, beer, or milk until the mixture reaches a suitable consistency.
6. Stir in the barley flour and mix until smooth.
7. Pour the batter into a greased baking dish.
8. Bake in the oven for about 45-60 minutes, or until the top is beautifully brown and the texture is cooked through.
9. Allow to cool slightly before serving.
Nutritional Information (per serving):
- Calories: 250
- Protein: 15g
- Carbohydrates: 30g
- Fat: 10g
- Fiber: 5g
- Sodium: 800mg

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