Blood pancakes

Name: Blood pancakes (Veriohukaiset)
Cuisine: Finnish
Ingredients: 1 small onion, finely chopped; 100 g/3¾ oz best pork fat, such as back fat or lardons, very finely diced; 100 g/3¾ oz best pork fat, such as back fat or lardons, very finely diced; 100 g/3¾ oz best pork fat, such as back fat or lardons, very finely diced; 150 ml/¼ pint/⅔ cup pork blood; 100 g/3¾ oz/scant 1 cup rye flour; 50 g/2 oz/½ cup plain (all-purpose) flour; 2 eggs; 200 ml/7 fl oz/scant 1 cup lager; 2.5 ml/½ tsp dried marjoram; 2.5 ml/½ tsp salt; 2.5 ml/½ tsp ground white pepper; butter, for frying; 200 g/7 oz fresh lingonberries or cranberries; 200 g/7 oz fresh lingonberries or cranberries; 50 g/2 oz/¼ cup caster (superfine) sugar

Veriohukaiset

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

The resurgence in popularity of homemade (or at least butcher-made) black pudding means that fresh or dried pork blood can be ordered from most good butchers, and it is this that is used to make these pancakes.

Ingredients

50 g/2 oz/4 tbsp butter
1 small

Europe
Finland
Nordic

Method

To make the relish, put the lingonberries and sugar in a bowl and mash them together. Set aside.
Melt 25 g/1 oz/2