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 continuously. 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.

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