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 trimmings||300 g||0.66 lb|
|Back fat or fat trimmings||100 g||0.44 lb|
|Barley groats||200 g||0.44 lb|
|Potato flour||50 g||0.11 lb|
|Meat stock or water||400 g||400 ml|
Ingredients per 1000g (1 kg) of materials
|Salt||12 g||2 tsp|
|Pepper||2.0 g||1 tsp|
|Coriander||1.0 g||1/2 tsp|
|Mustard, ground||0.5 g||1/4 tsp|
|Celery seeds, whole||0.5 g||1/4 tsp|
|Garlic, smashed||3.5 g||1 clove|
- Cook meats in small amount of water at 95° C (203° F) until semi-soft. Save the meat stock.
- After cooking remove gristle and sinews from meat and spread meats apart on a flat surface to cool.
- 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.
- Grind boiled meats and fat through 1/8” (3 mm) plate.
- Mix groats with ground meat and fat, add spices, flour and 60 ml (2 oz fl) of meat stock.
- Stuff loosely into 32 mm hog or cellulose casings.
- Immerse sausages into boiling water and cook at 80° C (176° F) for about 30 minutes.
- Immerse sausages for 15 min in cold water, then briefly dry to evaporate moisture and refrigerate.