Mustamakkara is a Finnish black sausage and a specialty of Tampere.

Lean pork trimmings300 g0.66 lb
Back fat or fat pork trimmings200 g0.44 lb
Pork blood300 g10 oz fl
Rye grains200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Onion powder10 g2 tsp
Marjoram1.0 g1/2 tsp
Cumin1.0 g0.5 g
Nutmeg0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
  1. Soak rye grains for 24 hours in water. Drain.
  2. Grind lean pork through 1/4” (6 mm) plate.
  3. Cut fat into 1/4” (6 mm) cubes.
  4. Mix everything together.
  5. Stuff loosely into 36 mm casings.
  6. Preheat the oven to 200° C (392° F) and bake the sausages for 25 minutes. Turn the sausages over and bake them for 25 minutes more. Baking the sausages twice makes them crispy.
  7. Cool the sausages at room temperature (1-2 hours).
  8. Refrigerate.
Majority of blood sausages are cooked in water, then fried or baked when consumed. Mustamakkara is served hot, often with lingoberry jam.

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