Slátur Slátur Slátur (Icelandic: pronounced slau:tər) or "slaughter", is an Icelandic food made from the innards of sheep. There are two types of slátur; blóðmör (Icelandic) or "blood pudding" and lifrarpylsa ("liver sausage"). The first is similar to Irish and British black pudding and the latter similar to Scottish haggis although neither contain the spices used in British and Irish cuisine. They are also much smoother in texture. Ingredients for slátur are sheep's blood, chopped or minced sheep's fat, chopped onions, oatmeal, nutmeg, cayenne pepper, thyme, pepper, salt, whole milk and sausage skins. Both blood pudding and liver pudding are prepared
Oatmeal added raisins or other dried fruits. Local names for the porridge include Swedish "havregrynsgröt", Danish "havregrød", Norwegian "havregrøt" or "havregrøt", Icelandic "hafragrautur", Finnish "kaurapuuro", Estonian "kaerahelbepuder", Latvian "auzu pārslu (putra)", Lithuanian "avižinių dribsnių košė" and Polish "owsianka." Oatmeal porridge has a long tradition in these regions, but during the Middle Ages porridge made from rye or barley was even more common in at least some parts of the area. Oatmeal Oatmeal is made of hulled oat grains – groats – that have either been milled (ground), steel-cut, or rolled. Ground oats are also called "white oats". Steel-cut oats are known