Dish

Rusinamakkara

Rusinamakkara is made by mixing ground pork with cooked rice, onions, and spices such as allspice and black pepper. The mixture is then stuffed into sausage casings and cooked by boiling or frying. The dish is typically served with lingonberry jam, which provides a sweet and tart contrast to the savory sausage, and mashed potatoes. Rusinamakkara is a popular dish in Finland, especially during the Christmas season.

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

Sausage

Origins and history

Rusinamakkara has been a traditional Finnish dish for centuries. It is believed to have originated in the Savonia region of Finland, where it was made by farmers using the ingredients they had on hand. Today, it is a popular dish throughout the country and is often served during the Christmas season.

Dietary considerations

Rusinamakkara is not suitable for vegetarians or vegans. It may also contain gluten and dairy, depending on the recipe.

Variations

There are many variations of rusinamakkara, with different spices and ingredients used depending on the region and the cook. Some recipes call for the addition of raisins, which is where the dish gets its name (rusina means raisin in Finnish). Other variations may use different types of meat, such as beef or reindeer.

Presentation and garnishing

Rusinamakkara is typically served on a plate with the lingonberry jam and mashed potatoes on the side. Garnish with fresh herbs, such as parsley or thyme, for added flavor and color.

Tips & Tricks

When making rusinamakkara, be sure to use high-quality pork and fresh spices for the best flavor. If you don't have sausage casings, you can shape the mixture into patties and fry them instead. Store any leftover sausage in the refrigerator for up to three days.

Side-dishes

Mashed potatoes and lingonberry jam are the traditional side dishes served with rusinamakkara. Other options include boiled or roasted root vegetables, such as carrots or turnips.

Drink pairings

Rusinamakkara pairs well with a variety of drinks, including beer, red wine, and mulled wine. For a non-alcoholic option, try cranberry juice or lingonberry juice.