Ingredients with Measurements:
- 1 lb pork blood
- 1 lb pork shoulder, finely ground
- 1/2 lb pork fat, finely ground
- 1/2 cup barley flour
- 1/2 cup rye flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 cup milk
Special equipment needed:
- Sausage casing
- Sausage stuffer
- Large pot
Step-by-step instructions:
1. In a large bowl, mix together the pork blood, pork shoulder, pork fat, barley flour, rye flour, salt, black pepper, allspice, nutmeg, ginger, and milk until well combined.
2. Stuff the mixture into sausage casings, twisting them into 6-inch links.
3. Bring a large pot of water to a boil. Add the sausages and simmer for 30-40 minutes, or until fully cooked.
4. Remove the sausages from the water and let them cool slightly before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30-40 minutes
5. Temperature:
Water temperature should be boiling.
Serving size:
This recipe makes approximately 8-10 links of sausage.
Nutritional information:
Calories: 250
Fat: 17g
Protein: 15g
Carbohydrates: 10g
Fiber: 2g
Sugar: 1g
Sodium: 400mg
Substitutions for ingredients:
- Pork blood can be substituted with beef blood or omitted entirely.
- Pork shoulder can be substituted with beef or lamb shoulder.
- Barley flour can be substituted with wheat flour.
- Rye flour can be substituted with cornmeal.
Variations:
- Add diced onions or garlic to the sausage mixture for extra flavor.
- Use different spices, such as cumin or paprika, to change the flavor profile.
- Add diced apples or raisins for a sweeter sausage.
Tips and tricks:
- Make sure the sausage casings are well-soaked before stuffing to prevent them from breaking.
- Use a sausage stuffer to make the process easier and more efficient.
- Serve with lingonberry jam or mustard for a traditional Finnish accompaniment.
Storage instructions:
Store leftover sausages in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat sausages in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the sausages on a platter and garnish with fresh herbs or lingonberries.
Garnishes:
Fresh herbs, lingonberries, mustard, lingonberry jam.
Pairings:
Serve with mashed potatoes, sauerkraut, or roasted root vegetables.
Suggested side dishes:
Mashed potatoes, sauerkraut, roasted root vegetables.
Troubleshooting advice:
- If the sausage casings break, try soaking them longer or using a different brand.
- If the sausages are too dry, add more milk to the mixture.
Food safety advice:
Make sure the sausages are fully cooked before serving to prevent foodborne illness.
Food history:
Mustamakkara is a traditional Finnish blood sausage that has been enjoyed for centuries.
Flavor profiles:
Mustamakkara has a rich, savory flavor with hints of allspice and nutmeg.
Serving suggestions:
Serve mustamakkara with lingonberry jam or mustard for a traditional Finnish accompaniment.
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Region: Finnish