Ryynimakkara

Ingredients per 1000g (1 kg) of materials

Instructions

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.