Sonntag, 1. Juli 2012
Back in the summer of 08, I spent two very nice weeks at Grimsjö Farm in the south of Sweden. And it was there that I invented the Grimsjö Blod Pudding Cheeseburger, which, if you just add two strips of crispy bacon, transforms into the mighty Grimsjö Blod Pudding Bacon Cheeseburger. I realize that fried blood sausage may not be everyperson's tasse de thé, but thanks to the use of fresh peppermint leaves, blueberry marmalade, Cornichons and whole-grain rye bread I can guarantee you a most exquisite taste sensation. So good, I just had to paint the recipe.