Dish

Mustamakkara

Mustamakkara is a type of sausage that is made by cooking pork blood with a mixture of spices and fillers such as barley, rye flour, and pork fat. The resulting mixture is then stuffed into casings and cooked until firm. The dish has a rich, savory flavor and a slightly grainy texture. It is often served with lingonberry jam and is a popular dish during Finnish festivals and celebrations.

European cuisine› Northern European cuisine› Nordic cuisines› Finnish cuisine

Sausage› Blood Sausage

Origins and history

Mustamakkara has been a part of Finnish cuisine for centuries, and is believed to have originated in the Middle Ages. It was traditionally made by butchers who used every part of the pig, including the blood, to create a variety of sausages and other dishes. Today, Mustamakkara is still a popular dish in Finland and is enjoyed by many people around the world.

Dietary considerations

Mustamakkara is not suitable for vegetarians or those with pork allergies. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of Mustamakkara, with different regions and cultures adding their own unique twists to the dish. Some versions include additional meats such as beef or liver, while others use different spices and fillers. In some parts of Finland, Mustamakkara is served with lingonberry jam and a side of mashed potatoes.

Presentation and garnishing

Mustamakkara is typically served sliced and arranged on a plate with lingonberry jam. It can be garnished with fresh herbs or a sprinkle of paprika for added flavor and color.

Tips & Tricks

When cooking Mustamakkara, it is important to use a meat thermometer to ensure that the sausage is cooked all the way through. It should be cooked to an internal temperature of 160°F (71°C) to ensure that it is safe to eat. Additionally, Mustamakkara should be stored in the refrigerator and consumed within a few days of purchase.

Side-dishes

Mustamakkara is often served with lingonberry jam, which helps to balance out the rich, savory flavor of the sausage. It can also be served with a variety of mustards and pickles.

Drink pairings

Mustamakkara pairs well with a variety of Finnish beers, particularly those with a malty flavor. It can also be enjoyed with a glass of red wine or a hearty cider.