Traditional Finnish Mustamakkara Recipe

Ingredients

  • 1 kilogram of pork
  • 500 grams of pork fat
  • 1 liter of pig blood
  • 250 grams of rye flour
  • 150 grams of crushed rye
  • 3 onions
  • 2 teaspoons of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of allspice

Steps and instructions

  1. Begin by finely chopping the pork and pork fat into small pieces.
  2. Place the chopped pork and fat into a large bowl.
  3. Add the pig blood into the bowl and mix well.
  4. In a separate bowl, combine rye flour and crushed rye.
  5. Gradually add the flour and crushed rye mixture into the blood and meat mixture, stirring continuously to prevent lumps from forming.
  6. Finely chop the onions and add them to the mixture along with the salt, pepper, and allspice.
  7. Stir well to ensure all ingredients are evenly distributed.
  8. Transfer the mixture into sausage casings, making sure not to overfill them.
  9. Tie off the ends of the sausage casings securely.
  10. Cook the sausages in boiling water for about an hour, or until they are firm and thoroughly cooked.
  11. Once cooked, remove the sausages from the water and let them cool before serving.

Tools for making

Recipe variations

  • Replace pork with beef or chicken for a different flavor.
  • Experiment with different types of flour, such as wheat flour or gluten-free flour.
  • Add spices like paprika, cumin, or chili powder for a spicier version.
  • Include diced apples or cranberries for a hint of sweetness.
  • Add herbs like thyme, rosemary, or sage for an aromatic twist.
  • Use vegetable fat or oil instead of pork fat for a meat-free option.
  • Try different types of sausage casings, such as natural casings or collagen casings.
  • Serve the mustamakkara with lingonberry jam or savory sauces for added flavor.
  • For a crispy crust, pan-fry or grill the sausages instead of boiling them.
  • Experiment with different fillings, such as cheese, mushrooms, or spinach, to create stuffed mustamakkara.

Recipe overview

Mustamakkara, also known as Finnish blood sausage, is a traditional dish from Finland that is especially popular in the region of Tampere. This hearty and distinctively flavored sausage is made from a mixture of pork, pork fat, pig blood, rye flour, and spices. It's an authentic Finnish recipe that might seem unusual, but it's definitely worth a try for adventurous food lovers. In this recipe, we'll guide you through the steps of making Mustamakkara from scratch. This includes preparing the meat and blood mixture, stuffing the sausages, and cooking them until they're perfectly firm and delicious. The process requires some patience, but the result is a unique and flavorful sausage that's a true taste of Finnish cuisine. Enjoy this dish with a side of lingonberry jam or pickled beetroot for an authentic Finnish meal.

Common questions

  1. Can I substitute pork with another type of meat? It is best to stick with pork for the authentic flavor and texture of Mustamakkara. However, you can experiment with other types of meat if desired.
  2. Can I use store-bought blood instead of pig blood? While it is recommended to use fresh pig blood for the traditional Mustamakkara recipe, you may be able to find store-bought blood as a substitute. Adjustments in quantity and flavor may be needed.
  3. Can I omit the rye flour and crushed rye? The rye flour and crushed rye are key ingredients that give Mustamakkara its unique texture and flavor. It is not recommended to omit them, as it may alter the final result.
  4. How do I know when the sausages are fully cooked? The sausages should be cooked for about an hour in boiling water or until they are firm and thoroughly cooked. You can check for doneness by inserting a meat thermometer into the center of a sausage - it should read at least 160°F (71°C).
  5. Can I cook the sausages using a different method? Boiling is the traditional method for cooking Mustamakkara, but you can also try grilling or pan-frying them. Adjust the cooking time accordingly to ensure they are fully cooked.

Serving dishes and utensils

  • Cutting board - A sturdy cutting surface for chopping the pork and onions.
  • Knife - A sharp knife for finely chopping the pork, fat, and onions.
  • Large bowl - A bowl for mixing the chopped pork, fat, and blood together.
  • Mixing spoon - A spoon for stirring and combining the ingredients.
  • Sausage casings - Casings for stuffing the mixture and shaping the sausages.
  • Sausage stuffer - A tool for filling the sausage casings with the mixture.
  • Kitchen twine - Twine for tying off the ends of the sausage casings.
  • Boiling pot - A large pot for cooking the sausages in boiling water.
  • Slotted spoon - A spoon with slots for removing the cooked sausages from the water.

Origin stories

Mustamakkara, a type of Finnish blood sausage, boasts a rich history that dates back to the 16th century. It is particularly associated with the region of Tampere in southern Finland. Originally, it was considered a poor man’s meal, as it made use of cheap and readily available ingredients, specifically parts of the pig that would otherwise be discarded. Nowadays, Mustamakkara is enjoyed as a delicacy. It is traditionally served with lingonberry jam and a glass of cold milk. A popular local tradition in Tampere is to eat Mustamakkara at the market square, warming it on the marketplace grills, truly showcasing how this hearty, humble food has woven itself into the fabric of Finnish culture.

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.