Ingredients with Measurements:
- 1 lb. mustamakkara (Finnish blood sausage)
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 1 egg
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- Vegetable oil, for frying
Special equipment needed:
- Large mixing bowl
- Grater
- Non-stick frying pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, onion, egg, flour, salt, and pepper. Mix well.
2. Cut the mustamakkara into small pieces and add to the potato mixture. Mix until well combined.
3. Heat a non-stick frying pan over medium-high heat and add enough vegetable oil to cover the bottom of the pan.
4. Using a spoon, drop the potato mixture into the pan and flatten with a spatula to form pancakes.
5. Fry the pancakes for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove the pancakes from the pan and place on a paper towel-lined plate to drain excess oil.
7. Serve hot with lingonberry jam or sour cream.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
Makes 4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 18g
Carbohydrates: 23g
Protein: 10g
Substitutions for ingredients:
- Mustamakkara can be substituted with any type of sausage.
- Flour can be substituted with cornstarch or potato starch for a gluten-free option.
Variations:
- Add chopped herbs such as parsley or dill to the potato mixture for added flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
Tips and tricks:
- Make sure to squeeze out excess moisture from the grated potatoes before mixing with the other ingredients to prevent the pancakes from becoming too soggy.
- Use a non-stick frying pan to prevent the pancakes from sticking to the pan.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the pancakes on a platter with lingonberry jam or sour cream on the side.
Garnishes:
Garnish with chopped parsley or dill for added color and flavor.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Mixed greens salad with vinaigrette dressing
Troubleshooting advice:
- If the pancakes are too soggy, add more flour to the mixture to absorb excess moisture.
- If the pancakes are too dry, add a little bit of milk to the mixture to make it more moist.
Food safety advice:
- Make sure to cook the sausage thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Mustamakkara is a traditional Finnish blood sausage made with pork, barley, and blood. It is a popular ingredient in Finnish cuisine and is often served with potatoes and lingonberry jam.
Flavor profiles:
The mustamakkara adds a savory and slightly spicy flavor to the potato pancakes, while the lingonberry jam or sour cream provides a sweet and tangy contrast.
Serving suggestions:
Serve the pancakes for breakfast, brunch, or as a side dish for dinner.
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Region: Finnish
Taste: Savory, Tangy, Rich, Spicy, Comforting