Authentic Finnish Grillimakkara: A Step-by-Step Recipe Guide

Ingredients

1 kilogram of pork shoulder, ground
200 grams of pork belly, ground
1 tablespoon of salt
2 teaspoons of black pepper
1 tablespoon of mustard seeds
1 teaspoon of sugar
4 cloves of garlic, minced
100 grams of crushed ice
Natural hog casings

Steps and instructions

Prepare the natural hog casings according to the package instructions.
In a large bowl, combine the ground pork shoulder, ground pork belly, salt, black pepper, mustard seeds, sugar and minced garlic.
Gradually add the crushed ice while mixing the meat mixture continuously until it becomes sticky and well-combined.
Using a sausage stuffer, stuff the meat mixture into the prepared hog casings. Twist the sausages at equal lengths.
Place the sausages in the refrigerator for at least 2 hours to allow the flavors to meld together.
Prepare the grill by preheating it to a medium heat.
Grill the sausages, turning them frequently, for about 20 to 30 minutes or until they're browned and cooked through.
Serve the Grillimakkara hot off the grill, with your choice of condiments.

Tools for making

Sausage stuffer - A kitchen tool used to stuff the meat mixture into the hog casings.
Grill - An outdoor cooking appliance used to cook the sausages over direct heat.
Knife - A sharp cutting tool used to mince the garlic and trim any excess fat from the meat.
Mixing bowl - A large bowl used to combine the ground pork and other ingredients.
Grill tongs - Long-handled utensils used to flip and handle the sausages on the grill.
Refrigerator - A kitchen appliance used to chill and marinate the sausages before grilling.

Recipe variations

Replace the pork shoulder with beef or chicken for a different flavor.
Add grated cheese such as cheddar or mozzarella to the meat mixture for a cheesy twist.
Experiment with different spices and herbs like paprika, cayenne pepper, or thyme to customize the flavor profile.
For a healthier option, use lean ground meat or turkey instead of pork.
Try different types of casings such as collagen casings or synthetic casings.
Add diced onions or bell peppers to the meat mixture for added texture and flavor.
Wrap the sausages in bacon before grilling for an extra smoky taste.
Serve the Grillimakkara in a bun with your favorite toppings and condiments for a delicious sausage sandwich.

Recipe overview

Grillimakkara, or Finnish grilled sausage, is a beloved dish in Finland, especially during the summer months. This recipe guides you through the process of making your own homemade Grillimakkara from scratch, imbuing the sausages with a wonderful blend of flavors from ingredients like pork shoulder, pork belly, mustard seeds, and garlic. You'll also learn how to properly stuff sausages and grill them to perfection, resulting in a crispy outside and juicy inside. The finished Grillimakkara can be enjoyed hot off the grill, paired with your favorite condiments. It's a savory treat that's worth the effort and sure to impress at your next barbecue.

Common questions

Can I use a different type of meat for Grillimakkara? Yes, you can use different types of meat such as beef or chicken as a substitute for pork.
Can I skip using natural hog casings? While natural hog casings give the sausages their traditional shape and texture, you can use synthetic casings or shape the meat mixture into patties if you prefer.
Can I freeze the uncooked sausages? Yes, you can freeze the uncooked sausages for up to 3 months. Just make sure to wrap them tightly in plastic wrap or place them in freezer-safe bags.
What condiments go well with Grillimakkara? Grillimakkara is often served with mustard, ketchup, pickles, and sauerkraut. Feel free to experiment with your favorite condiments and toppings.
Can I cook the sausages on a stovetop instead of a grill? Yes, you can cook the sausages on a stovetop. Heat a skillet or frying pan over medium heat and cook the sausages, turning them occasionally, until browned and cooked through.

Serving dishes and utensils

Grill - A grill with adjustable heat settings for cooking the sausages.
Sausage Stuffer - A tool used to fill the meat mixture into the sausage casings.
Bowl - A large bowl for mixing the ground pork and other ingredients.
Knife - A sharp knife for mincing the garlic cloves.
Cutting Board - A surface for chopping and preparing the ingredients.
Refrigerator - To chill and marinate the sausages before grilling.

Origin stories

Grillimakkara, or Finnish grilled sausage, is a beloved staple of Finnish summer cuisine. The tradition of grilling sausages over an open flame can be traced back to the days of the nomadic Sami people, who would cook their food over a fire while on their long treks across the Nordic wilderness. Today, it's not an uncommon sight to see Finns of all ages gathered around a grill at lakesides and parks, expertly turning their sausages to get that perfect, crispy skin. The sausages are typically served with a side of mustard and enjoyed with a cold beer, making it the perfect food for a leisurely summer day. And, if you're lucky, you might even see the Finns partaking in the quirky tradition of "sausage swimming" - dunking the hot sausage in a lake or a river to cool it down before taking a bite!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.