Ryynimakkara is a Finnish sausage containing barley groats. Originally, the sausage was made without meat, but nowadays it usually contains pork.

Pork-heart, tongue, meat trimmings300 g0.66 lb
Back fat or fat trimmings100 g0.44 lb
Barley groats200 g0.44 lb
Potato flour50 g0.11 lb
Meat stock or water400 g400 ml
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Coriander1.0 g1/2 tsp
Mustard, ground0.5 g1/4 tsp
Celery seeds, whole0.5 g1/4 tsp
Garlic, smashed3.5 g1 clove
  1. Cook meats in small amount of water at 95° C (203° F) until semi-soft. Save the meat stock.
  2. After cooking remove gristle and sinews from meat and spread meats apart on a flat surface to cool.
  3. Boil barley grouts (200 g) in 400-440 ml of left over meat stock or water until semi-soft. Boil grouts for ½ hr stirring often. After boiling leave for 30-60 min covered.
  4. Grind boiled meats and fat through 1/8” (3 mm) plate.
  5. Mix groats with ground meat and fat, add spices, flour and 60 ml (2 oz fl) of meat stock.
  6. Stuff loosely into 32 mm hog or cellulose casings.
  7. Immerse sausages into boiling water and cook at 80° C (176° F) for about 30 minutes.
  8. Immerse sausages for 15 min in cold water, then briefly dry to evaporate moisture and refrigerate.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages