Grilled Blood Pudding & Lingonberry Sauce (Swedish) | Arteflame

Introduction

There is something deeply primal and satisfying about cooking Swedish Blodpudding over a wood fire. The moment the sliced pudding hits the sizzling mixture of butter and bacon fat, the air fills with a sweet, metallic, and smoky aroma that instantly transports me to a rustic cabin in Scandinavia. When done right, the high heat of the grill creates a caramelized, almost candy-like crust that gives way to a tender, spiced interior. Paired with the tart pop of lingonberry jam, it’s a breakfast that wakes up every sense.

Why This Recipe Works

I love this method because the Arteflame changes the texture entirely. Pan-frying is good, but the wood-fired sear adds a layer of smokiness that balances the rich, iron-heavy flavor of the pudding. It is the ultimate sweet-and-savory comfort food that feels incredibly gourmet despite its humble roots.

Kitchen Wisdom

• Watch the Sugar: Blood pudding often contains molasses or syrup, which burns easily. Keep the pudding on the medium-heat zones of your plancha to caramelize without charring.
• Don't Skimp on Fat: This is a lean ingredient. Use a mix of rendered bacon fat and distinct pads of butter to ensure a golden, crispy crust.

Swaps & Substitutions

If you can't find lingonberry jam, cranberry sauce or a tart cherry preserve makes an excellent substitute. For a savory twist, grill tart apple slices alongside the pudding instead of using jam.

Ingredients

Main Components

• 1 package (approx. 500g) Swedish Blood Pudding (Blodpudding), sliced
• 1 package thick-cut bacon
• 1/2 cup Lingonberry jam (store-bought or homemade)
• 4 tbsp Unsalted butter (for grilling)
• Fresh parsley (for garnish, optional)

Instructions

Step 1: Prepare the Grill

1. Start your Arteflame grill by building a wood fire in the center. Let it burn down for about 15-20 minutes until the center grate is extremely hot and the outer cooktop reaches a medium-high searing temperature.
2. Scrape the cooktop clean to ensure a smooth grilling surface.
3. Lightly oil the cooktop with a high-smoke point oil or rub a piece of fat over the surface to season it before cooking.

Step 2: Crisp the Bacon

1. Place the thick-cut bacon strips directly onto the flat steel cooktop.
2. Cook the bacon until the fat renders and the edges become crispy and golden brown.
3. Move the cooked bacon to the outer, cooler edges of the grill to keep warm, leaving the rendered bacon fat on the hotter section of the cooktop—this flavorful fat is essential for frying the pudding.

Step 3: Grill the Blood Pudding

1. Slice the blood pudding into rounds, approximately 1 cm (0.5 inches) thick. If they are too thin, they may dry out; too thick, and they won't heat through.
2. Add the butter to the rendered bacon fat on the cooktop. Once the butter foams, place the blood pudding slices onto the grill.
3. Grill for about 2-3 minutes per side. You are looking for a dark, crispy, almost caramelized crust on the outside. The center should remain soft and hot.

Step 4: Plating and Serving

1. Remove the blood pudding from the grill and arrange on a plate, alternating with the crispy bacon strips.
2. Add a generous dollop of lingonberry jam on the side or directly on top.
3. Garnish with fresh parsley if desired and serve immediately while piping hot.

Tips

Mastering blood pudding on the Arteflame is all about heat management and fat. Blood pudding is lean and contains flour, meaning it can stick or dry out if not cooked with enough lubrication. Don't be shy with the butter; combining it with bacon grease creates the most authentic and savory crust imaginable. Additionally, pay attention to your heat zones. You want a medium-high heat to caramelize the sugars in the pudding (which often contains molasses or syrup) without burning them. If your fire is roaring, stick to the middle ring of the cooktop rather than the edge closest to the flames. Finally, cut your slices consistently. Uneven slices will lead to some pieces being burnt while others are lukewarm. A uniform 1cm thickness ensures that perfect textural contrast between the crunchy exterior and the soft, cake-like interior.

Variations

While the classic bacon and lingonberry combination is the gold standard, there are several ways to tweak this recipe to suit different palates or dietary preferences. The versatility of the Arteflame cooktop allows you to experiment with sweet and savory additions simultaneously. Here are a few popular twists on the traditional Swedish recipe:

• The Sweet & Tart: Grill sliced tart apples (like Granny Smith) alongside the pudding in the butter. The soft, warm apples complement the iron richness perfectly.
• The Breakfast Hash: Dice the blood pudding into cubes instead of slices and grill with diced potatoes and onions for a Swedish-style pyttipanna.
• Vegetarian Twist: Skip the bacon and use plenty of salted butter; serve with a side of creamy coleslaw to cut the richness.
• Spiced Up: Sprinkle a pinch of cinnamon or ground cloves over the pudding slices while they grill to accentuate the gingerbread-like spices often found in the batter.
• Savory Brunch: Top the grilled blood pudding with a fried egg cooked directly on the Arteflame plancha.

Best pairings

Swedish blood pudding is a dish with a strong character, so it requires beverages and sides that can stand up to its rich, mineral-heavy flavor profile. In Sweden, the absolute most traditional pairing is a tall, cold glass of milk. The calcium and creaminess of the milk help neutralize the slight metallic taste of the iron, creating a smooth finish. If you prefer something stronger, a dark lager or a porter beer pairs exceptionally well with the smokiness from the Arteflame grill. For side dishes, beyond the essential lingonberry jam, consider serving this with simple shredded cabbage salad (pizzasallad) dressed with vinegar and oil, or roasted root vegetables like carrots and parsnips. The acidity in the cabbage or the earthiness of the roots balances the sweetness of the jam and the saltiness of the bacon.

Conclusion

Grilling Swedish blood pudding on the Arteflame is more than just cooking a meal; it is about reviving a hearty, traditional dish with the unique flavor profile that only wood-fire cooking can provide. The combination of the smoky sear, the salty crunch of bacon, and the tart burst of lingonberries creates a comfort food experience that is both unique and deeply satisfying. Whether you are a lifelong fan of *Blodpudding* or an adventurous eater trying it for the first time, this method ensures the best possible texture and flavor. Gather your ingredients, fire up the grill, and enjoy a slice of Scandinavian culinary history right in your backyard.