Maksamakkara

Finnish liver sausages are often made with rice or barley.

MaterialsMetricUS
Pork liver400 g0.88 lb
Cooked rice400 g0.88 lb
Milk125 ml1/2 cup
Diced onion50 g1 onion
Raisins30 g1 oz
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
White pepper3.0 g1-1/2 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Eggs, whole22
Butter1/2 stick
Instructions
  1. Grind the liver through 1/8” (3 mm) plate.
  2. Finely dice the onion.
  3. Fry the onion in butter until glassy, add the ground liver and cook 5 minutes more.
  4. Place all ingredients in a mixing bowl and mix well together.
  5. Stuff loosely into 32 mm hog casings making 6” (15 cm) long links.
  6. Place in hot water and cook at 80° C (176° F) for 30 minutes.
  7. Drain and cool.
  8. Store in refrigerator.
  9. To serve, cook the sausages in the oven or brown them in butter in a frying pan.
Notes
Some recipes include boiled barley groats instead of rice.

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