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
Pitepalt Pitepalt Pitepalt, see palt, is a Swedish dish related to kroppkakor or meat-filled dumplings, and named after the city of Piteå, thought to be its place of origin. It’s one of the most traditional meals in Piteå. This dish has many varieties. Pitepalt are mostly made of raw potatoes and barley flour. For kroppkakor, pre-boiled potatoes and wheat flour are used. This gives kroppkakor (dumplings) a slightly lighter color. Potatoes, wheat flour or barley flour, salt and pork are common ingredients in pitepalt. Some recipes also mention onions but it's not that common. Sometimes blood is also added, making the