Pan-Crisped Blood Pudding with Bacon and Lingonberries

Why You’ll Love This Recipe

• Classic Swedish comfort: salty bacon, sweet-tart lingon, and cool, crisp pressgurka.
• Weeknight-friendly: 30 minutes, one main skillet, and everyday ingredients.
• Balanced textures: caramelized edges on blodpudding, juicy bacon, and snappy cucumber.
• Naturally iron-rich and satisfying without feeling heavy.

Grocery List

• Produce: 1 large cucumber, fresh dill or parsley
• Dairy: Unsalted butter
• Pantry: Blodpudding, streaky bacon, lingonberry jam, distilled white vinegar, sugar, salt, white pepper, neutral oil

Full Ingredients

Quick-Pressed Cucumber (Pressgurka)

• 1 large cucumber (about 300 g), sliced very thin (2 mm)
• 3/4 tsp fine salt, divided (1/2 tsp for salting, 1/4 tsp for marinade)
• 2 tbsp distilled white vinegar (12% acidity) and 2 tbsp water
• 1 tbsp granulated sugar
• Pinch ground white pepper
• 2 tbsp finely chopped fresh dill or flat-leaf parsley

Pan-Crisped Blodpudding and Bacon

• 600 g blodpudding (about 1 lb 5 oz), cut into 12 slices (1.5 cm / 5/8 inch thick)
• 200 g streaky bacon (about 7 oz)
• 2 tbsp unsalted butter, divided
• 1 tbsp neutral oil (rapeseed/canola or sunflower)

For Serving

• 200 g lingonberry jam (about 2/3 cup)
• Extra dill or parsley, to finish

Step-by-Step Instructions

Step 1: Salt the cucumber

Slice the cucumber as thinly as you can (about 2 mm) using a mandoline or sharp knife. Toss with 1/2 tsp of the salt in a bowl and let sit for 10 minutes to draw out excess water.

Step 2: Mix marinade and press

In a small bowl, stir together the vinegar, water, sugar, remaining 1/4 tsp salt, and a pinch of white pepper until the sugar dissolves. Drain any liquid from the cucumbers, then pour the marinade over and fold in the dill or parsley. Place a small plate directly on the cucumbers and weigh it down with a can or jar. Press for 5–10 minutes while you cook everything else.

Step 3: Crisp the bacon

Put the bacon in a large cold skillet and set over medium heat. Cook, stirring occasionally, until the fat renders and the bacon is deeply crisp, 8–10 minutes. Transfer bacon to a paper towel–lined plate. Pour off excess fat, leaving about 1 tbsp in the pan.

Step 4: Sear the first batch of blodpudding

Pat the blodpudding slices dry on both sides (moisture prevents browning). Add 1 tbsp neutral oil and 1 tbsp butter to the skillet over medium heat. When the butter foams, lay in half the slices without crowding. Cook until the edges are well caramelized and the centers are hot, 2–3 minutes per side. For doneness, the center should be steaming hot; about 70°C (160°F) if you check with a thermometer. Transfer to a warm plate or a 90°C (195°F) oven.

Step 5: Sear the remaining slices

Add the remaining 1 tbsp butter to the pan and repeat with the remaining slices, adjusting the heat so the sugars in the pudding do not scorch. Wipe the pan if needed between batches to remove any burnt bits.

Step 6: Warm the lingon and assemble

Warm the lingonberry jam in a small pan over low heat or microwave for 20–30 seconds to loosen. Drain the cucumbers (if very juicy). Plate 3 slices of blodpudding per person, top with crisp bacon, add a generous spoonful of lingon, and pile on the quick-pressed cucumber. Finish with extra dill or parsley and freshly ground pepper if you like. Serve immediately.

Pro Tips

• Slice evenly: 1.5 cm (5/8 inch) thickness gives a crisp crust and a tender center.
• Medium heat is key: blodpudding contains sugar that can burn on high heat—aim for gentle, even browning.
• Use a butter–oil combo: oil raises the smoke point, butter adds flavor and color.
• Pat dry before searing: moisture inhibits browning and can cause sticking.
• Press the cucumbers: a quick weight ensures fast flavor and great crunch.

Variations

• Apple and onion: Sauté 1 thinly sliced sweet apple and 1 small yellow onion in 1 tbsp butter over medium heat until golden, 6–8 minutes. Spoon over the blodpudding before adding lingon.
• No-pork swap: Use smoked turkey bacon, or top with crispy fried mushrooms (chanterelles or cremini) for smoky savor without pork.
• Sheet-pan approach: Arrange bacon on a tray and bake at 220°C (425°F) for 10 minutes. Add blodpudding slices, flip bacon, and bake 6–8 minutes more, flipping pudding halfway. Finish quickly in a hot skillet if you want extra-crisp edges.

Storage & Make-Ahead

Quick-pressed cucumber keeps well in the fridge for up to 2 days; it may soften slightly but stays bright. Crisp bacon can be refrigerated for 3 days; re-crisp in a skillet for 1–2 minutes. Slice blodpudding up to 24 hours ahead and refrigerate, tightly covered. Cooked blodpudding keeps 3 days refrigerated; reheat in a lightly buttered skillet over medium heat, 1–2 minutes per side. Uncooked blodpudding can be frozen (well wrapped) for up to 2 months; thaw overnight in the refrigerator before slicing. Lingonberry jam stores for weeks in the refrigerator once opened.

Nutrition (per serving)

Approximate values: 700–750 kcal; Protein 22 g; Carbohydrates 70–80 g; Fat 40–45 g; Fiber 2–3 g; Sodium 1500–1900 mg; Iron ~14–18 mg. Values will vary with brand of blodpudding, bacon, and jam.