Blood Dumplings or "Brucrub"

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Blood Dumplings or "Brucrub"

by Deb

Our Grandmother always made blood dumplings or she called it brucrub. Of coarse, no one can find the recipe in their parent's books. It contained flour, blood, salt and that made the dough. Then it was rolled out and suet was put in the center. It was sealed up and boiled until done.

Any idea what the recipe could be?

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Blood Dumplings or "Brucrub"

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Feb 28, 2011

Blood Dumplings Recipe
by: Gerhild

Check out the recipe that Jerome added for Blood Dumplings.

Even if you don't plan to make them, this recipe is interesting reading.

Thanks, again, Jerome, for answering Deb's request :-)

Feb 24, 2011

Brucrub
by: Jerome

My dad and I made it many times from the recipe he grew up with. I'm 55 years old now and have plans to share this with my sister who also likes it for breakfast.

When we were growning up, my dad would fix this for one or two of my sisters and I for breakfast. It's something we made in advance, froze it, then took what we thought would make a meal out to thaw.

After my sisters moved away, dad and I would make it, freeze it and send some to my sister via mail. It always made it to her in good condition and still frozen.

It's a long process and messy to clean up. Do you want the recipe my dad had? If so email me at lesdantre@yahoo.com and put "Crub" in the subject line.

Feb 08, 2011

Blood Dumplings
by: Gerhild

The only recipes I can find that include blood in dumplings are either from Swedish or Estonian background.

Verikäkid is the name for the Estonian ones are a mixture barley flour and blood, but also include various spices as well as bacon and onion. The Swedish version is served with a jam!

Could it be that your grandmother comes from these regions or was perhaps influenced by their cuisine?

Brucrub: Can't think what this is! There are various names for dumplings depending on which region in Germany one is. There are "Büdel, Klösse, and Knödel" to mention a few.

The dumplings I'm familiar with include liver dumplings and marrow dumplings - both of which would include a "blood-type" taste since they are "bloody" organs.

Sorry, I couldn't be of more help as of yet. I'll keep looking through my resources to see if I can find anything more specific. Perhaps some other readers know what this is?

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Blood Dumplings or "Brucrub"

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Blood Dumplings or "Brucrub"