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 by grinding oats into a coarse powder. It may be ground fine, medium, or coarse, or rolled, or the groats may be chopped in two or three pieces to make what is described as pinhead oatmeal. Ground oatmeal, rolled oats, and pinhead oatmeal, are all used (throughout Britain); one Scots manufacturer describes varieties as "Scottish Porridge Oats" (rolled), "Scottish Oatmeal" (medium ground), and "Pinhead Oatmeal". The main uses are: Staffordshire oatcakes are a local component of the full English breakfast. It is a plate-sized pancake, made with equal parts medium oatmeal and wheatmeal (flour), along with frothing yeast. Once the