Icelandic · Iceland
Icelandic Preserved Lamb Brawn and Blood Pudding
A traditional Icelandic dish featuring preserved lamb brawn and blood pudding, showcasing the country's unique food preservation techniques.
Ingredients
Method
- Prepare the lamb brawn by cleaning and soaking it in water to remove excess salt.
- Place the brawn in a pot, cover with water, and bring to a boil.
- Reduce heat and simmer for 1-2 hours until tender.
- Prepare the blood pudding by mixing blood with onions, garlic, dill, and salt.
- Cook the blood pudding in a pan until set.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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