Veripalttu

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Dish Veripalttu
Also known as Kampsu, rössi, rössy, rössö, kisko, lepäkäs, porvakas, prettu, leppärieska, roppana
Type Pudding
Region n/a
Municipality or city n/a
Serving temperature Hot
Main ingredients Blood, rye flour
Cooking method Oven-baked
Cooking time 1 to 2 hours
Dietary Soy-free, Egg-free
Served with Mashed lingonberries
Appropriate drink n/a

Recipe

Verivanukas (blood pudding)

The original recipe is taken from the 87th edition of the book Kotiruoka, edited by Kaisa Isotalo and Raija Kuittinen. The first edition of the book was published in 1908.

Ingredients

  • 3 dl of blood
  • 2 dl of water or a small beer
  • 1-1½ dl of rye flour
  • 1 small onion
  • 50 g of margarine or butter
  • 1 tsp of salt
  • A pinch of white pepper
  • ½ tsp of marjoram
  • (½ tsp of soda)

Method

  1. Melt the frozen blood in the fridge and whip it with a whisk until it’s fluffy.
  2. Add the liquid and flour in and mix it until it’s smooth.
  3. Mince the onion and fry it in the butter until it’s soft. Let it cool down.
  4. Add the mixture of butter and onion, and spices in the dough and mix it until it’s smooth.
  5. Pour the dough in a well buttered dish and cover it with a lid or tinfoil.
  6. Bake the pudding in a hot water bath in of 175 degrees for approx. 1½ hours.
  7. Serve the pudding straight from the dish or turn it over on a serving dish. Serve warm with smashed lingonberry.

Veripalttu (blood palt)

Add 1 dl of barley flour and if you desire, some syrup and ginger in the dough. Cook it in a low buttered and covered dish in the heat of 175 degrees. Serve as the blood pudding.

Sliced blood palt can be used to make the Northern Ostrobothnian traditional food, ‘Rössypottu’. To this soup you need also water or bouillon, potatoes, onion and smoked pork.

List of dishes

See also