Blodpalt

Method

1. Pour 100 ml of blood through a fine sieve into a bowl to catch any threads, then whisk in 50 ml of cold water together with 0.5 tsp of salt, 0.25 tsp of ground allspice and 0.25 tsp of dried marjoram. The mixture should be smooth and loose, like thin cream.
2. Put 25 g of finely diced salt pork into a small dry frying pan over medium-low heat and let it render for about 3 minutes until the fat runs and the dice colour lightly. Add 30 g of finely chopped onion and fry a further 3 minutes until soft and golden, then tip pork, onion and fat onto a plate to cool completely.
3. Sift 60 g of rye flour and 30 g of barley flour over the seasoned blood and stir with a wooden spoon until you have a soft, sticky, glossy dough that just holds a shape. Cover and let it rest 10 minutes so the flour swells; if it slumps, work in a little more rye flour a spoonful at a time.