Traditional Finnish Lauantaimakkara Recipe

Ingredients

500g of Pork Shoulder
500g of Pork Belly
2 tablespoons of Salt
1 tablespoon of White Pepper
1 tablespoon of Mustard Seeds
1 teaspoon of Nutmeg
1/2 teaspoon of Ground Cloves
1/2 teaspoon of Ground Ginger
2 tablespoons of Sugar
200ml of Ice Water
2 meters of Sausage Casings

Steps and instructions

Cut the pork shoulder and pork belly into small cubes.
Place the cubed pork into a freezer for about 30 minutes until they are partially frozen.
While the pork is in the freezer, mix the salt, white pepper, mustard seeds, nutmeg, ground cloves, ground ginger, and sugar in a small bowl.
Remove the pork from the freezer and grind it in a meat grinder into a large bowl.
Add the spice mix to the ground pork and mix thoroughly.
Slowly add the ice water to the pork and spice mixture while continuing to mix until it becomes a sticky paste.
Rinse the sausage casings in warm water and keep them in a bowl of warm water until ready to use.
Stuff the sausages with the pork and spice mixture using a sausage stuffer. Be sure not to overstuff the sausages.
Tie off the ends of the sausages and prick any air bubbles with a pin.
Place the sausages in a fridge for at least 12 hours to let the flavors develop.
When ready to cook, place the sausages in a pot of boiling water and cook for about 20-30 minutes, or until they are cooked through.
Remove the sausages from the water and let them cool before serving.

Tools for making

Cutting Board - Used for cutting and preparing the pork.
Knife - Essential for cutting the pork into cubes and trimming any excess fat.
Freezer - Used to partially freeze the pork before grinding.
Meat Grinder - Used to grind the pork into a fine consistency.
Bowl - Used for mixing the spices and pork together.
Spoon or Spatula - Used for mixing the pork and spice mixture.
Sausage Stuffer - Essential for stuffing the sausages with the pork mixture.
Sausage Casings - Thin, edible casings that are used to encase the sausages.
Pin - Used to prick any air bubbles in the sausages before cooking.
Pot - Used for boiling the sausages.
Refrigerator - Used to chill the sausages for flavor development.

Recipe variations

Use different types of meat such as beef or lamb instead of pork.
Add diced onions, garlic, or herbs like thyme and rosemary to the mixture for added flavor.
Experiment with different spice combinations such as paprika, cumin, or chili flakes.
Try using different types of sausage casings like collagen casings or natural casings.
Make mini sausages by using smaller casings or shaping the mixture into small patties.
For a healthier option, use lean meats and reduce the amount of fat in the mixture.
Replace the traditional sausage casing with puff pastry to make a savory puff pastry roll.
Add grated cheese or chopped vegetables like bell peppers or mushrooms to the mixture for added texture and flavor.
Experiment with different cooking methods such as grilling or baking the sausages instead of boiling them.
Create a vegetarian version by using plant-based meat substitutes or a mixture of lentils, beans, and spices.

Recipe overview

Welcome to our recipe for Lauantaimakkara, a delicious traditional Finnish sausage that makes for a perfect weekend treat. Savor the rich flavors of pork shoulder and pork belly combined with a mix of warm and aromatic spices, including white pepper, mustard seeds, nutmeg, ground cloves, and ground ginger. This recipe involves an exciting process of grinding your own meat, mixing in the spices, and stuffing the sausage casings. After a resting period in the fridge to let the flavors meld together, the sausages are boiled to perfection. This mouth-watering dish is worth every bit of effort! Expect a flavorful, savory sausage that pairs excellently with your favorite side dishes. Enjoy the process, and most importantly, enjoy the result – a homemade Lauantaimakkara!

Common questions

Can I use different cuts of pork? Yes, you can use different cuts of pork for this recipe. However, using pork shoulder and pork belly will give the best flavor and texture.
Can I adjust the amount of spices? Yes, you can adjust the amount of spices according to your taste preferences. Feel free to increase or decrease the quantity of spices listed in the recipe.
Can I substitute the sausage casings? Yes, you can substitute the sausage casings with collagen casings or even shape the mixture into patties if you prefer.
How long should I cook the sausages? Cook the sausages in boiling water for about 20-30 minutes, or until they are cooked through. Cooking time may vary depending on the thickness of the sausages.
Can I grill or fry the sausages instead of boiling them? Yes, you can grill or fry the sausages if you prefer. Just make sure to cook them thoroughly until they reach an internal temperature of 160°F (71°C).
How long should I let the sausages rest in the fridge? It is recommended to let the sausages rest in the fridge for at least 12 hours or overnight to allow the flavors to develop.
How should I store the cooked sausages? Store the cooked sausages in an airtight container in the refrigerator. They can be kept for up to 5 days.

Serving dishes and utensils

Cutting Board - A sturdy cutting board is essential for chopping and preparing the pork.
Knife - A sharp knife is needed for cutting the pork into cubes and for various preparation tasks.
Meat Grinder - A meat grinder is necessary for grinding the pork shoulder and pork belly.
Mixing Bowl - A large mixing bowl is needed for combining the ground pork and spices.
Sausage Stuffer - A sausage stuffer is used to stuff the pork mixture into the sausage casings.
Sausage Casings - Natural sausage casings are required to encase the pork mixture and give the sausages their shape.
Pin or Needle - A pin or needle is used to prick any air bubbles that may form in the sausages.
Pot or Pan - A pot or pan is needed to cook the sausages in boiling water.

Origin stories

Lauantaimakkara, a Finnish delight, takes its name from the tradition of having sausages on Saturdays. The Finnish word "lauantai" translates to Saturday, and "makkara" means sausage, hence the term "Saturday Sausage." This sausage variety, usually homemade, was seen as a special weekend treat for most Finnish families, especially after a hot sauna. The tradition remains alive and well today, with many Finns cherishing this custom as an integral part of their culture. The act of making the sausage often involves the whole family, creating an atmosphere of togetherness and warmth. It's more than just a meal, it's a symbol of Finnish heritage and familial bonding.

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.