Food of the Vikings: How to make authentic Icelandic delicacy Slátur (Slaughter)
Slátur was a common and popular dish among Icelanders well into the 20th century but by the end of the century, slátur had lost the popularity contest to fast food and a more modern cuisine. There are, however, still families that meet religiously over a weekend in autumn to make slátur, not least because it is a nutritious, tasty and very cheap meal.
The word, slátur, means slaughter and is a term used for blóðmör, lifrarpylsa and scorched sheep‘s head. In former times the term was used for everything and anything that was considered edible from the sheep.
According the book Íslensk matarhefð (Traditional Icelandic Cuisine) written by ethnologist Hallgerður Gísladóttir, every autumn the men on the farm performed the bloody task that was slaughtering the sheep that had spent the summer of freely roaming the mountains. Women and children then prepared various foods from the innards and blood. Finally the produce was smoked or preserved in salt or whey.
http://icelandmag.visir.is/article/food-vikings-how-make-authentic-icelandic-delicacy-slatur-slaughter
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My sister would probably glare at me thinking that I was making fun of her somehow. (Thirty plus years and she still doesn't trust me 
) Once she realized that I am serious about trying to make it, she would tell me that I was on my own - that she wouldn't help me, even with the grocery shopping.
My father would just tell me that he wouldn't try it as he had never had any 'good' blood pudding. He would then make some comment about how, had he eaten the stuff as a kid, he would have probably developed a taste for it. This would be followed by a reminder that growing up in Laredo (Tx), they didn't have blood or blood pudding.
Apparently back then, Laredo didn't have anything. The list of things they didn't have has grown over the years and includes such things as:
Gravity
Mud (they had dirt, but it was shipped in)
Books
Air