Mustamakkara

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

MaterialsMetricUS
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
Instructions
  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.
Notes
Majority of blood sausages are cooked in water, then fried or baked when consumed. Mustamakkara is served hot, often with lingoberry jam.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs