Slátur facts for kids
Slátur is a traditional Icelandic food. Its name means "slaughter" in Icelandic. It is made from parts of sheep that are usually not eaten, like the blood and liver. There are two main kinds of Slátur: blóðmör, which is also called "blood pudding," and lifrarpylsa, known as "liver sausage."
Blood pudding is a bit like the black pudding you might find in Ireland or Britain. However, Icelandic blood pudding doesn't use the same spices and has a much smoother texture.
What's in Slátur?
Slátur is made using a few simple ingredients. These include sheep's blood, chopped or minced sheep's fat, and different types of flour like rye flour and oatmeal. Salt is also added for flavor.
How Slátur is Made
Both blood pudding and liver sausage are made in a similar way. First, special pouches are made. These can be cut and sewn from a sheep's stomach, just like for a traditional Scottish dish called haggis. Sometimes, artificial pouches are used instead.
These pouches are then filled with a mixture. For blood pudding, the mix includes sliced or minced fat, rye and oat flours, rolled oats, and sheep's blood. For liver sausage, finely minced liver is used instead of blood. Sometimes, a little kidney is also mixed in.
After the pouches are filled, they are sewn shut. Then, they are slowly boiled for about two to three hours. Once cooked, Slátur can be eaten right away, either hot or cold. Sometimes, it is preserved by pickling it in whey, which is a liquid left over from making cheese.
History of Slátur
People in Iceland have been making blood pudding with sheep's blood for a very long time, since ancient times. Similar dishes exist in many other countries, often using pig's blood instead of sheep's.
Liver pudding, or lifrarpylsa, is a newer invention. It started appearing in Iceland around the mid-1800s.
Traditionally, Slátur was made in the autumn when sheep were slaughtered. This was a common activity, and many families would make Slátur together. Even today, you can buy prepared Slátur in stores all year round. However, many Icelanders especially enjoy it during the Þorrablót festival. This festival is celebrated in January and February each year. During Þorrablót, Slátur is served with other traditional Icelandic foods, like hákarl.
How to Eat Slátur
Blood pudding is often served in interesting ways. Sometimes, people sprinkle it with cinnamon and sugar, or even add raisins. When it's served hot, it usually comes with mashed or boiled potatoes and a vegetable called swede (also known as yellow turnip). You can also cut it into slices and fry it in a pan.
Liver pudding is also tasty when eaten hot with potatoes. If it's cold or pickled, both blood pudding and liver pudding are often sliced and served with porridge or a cold rice pudding called hrísgrjónagrautur.
