Meats and Sausages
Mustamakkara
Mustamakkara is a Finnish black sausage and a specialty of Tampere.
| Materials | Metric | US |
|---|---|---|
| Lean pork trimmings | 300 g | 0.66 lb |
| Back fat or fat pork trimmings | 200 g | 0.44 lb |
| Pork blood | 300 g | 10 oz fl |
| Rye grains | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Onion powder | 10 g | 2 tsp |
| Marjoram | 1.0 g | 1/2 tsp |
| Cumin | 1.0 g | 0.5 g |
| Nutmeg | 0.5 g | 1/4 tsp |
| Ginger | 0.3 g | 1/8 tsp |
Instructions
- Soak rye grains for 24 hours in water. Drain.
- Grind lean pork through 1/4” (6 mm) plate.
- Cut fat into 1/4” (6 mm) cubes.
- Mix everything together.
- Stuff loosely into 36 mm casings.
- 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.
- Cool the sausages at room temperature (1-2 hours).
- Refrigerate.
Notes
Majority of blood sausages are cooked in water, then fried or baked when consumed.
Mustamakkara is served hot, often with lingoberry jam.
