Recipe

Mustamakkara with Lingonberry Jam

Savory Finnish Blood Sausage Delight

4.4 out of 5

Indulge in the rich flavors of Finnish cuisine with this traditional Mustamakkara recipe. Made with blood sausage and served with tangy lingonberry jam, this dish is a beloved staple in Finnish culture.

Sausage› Blood Sausage› Mustamakkara

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

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Gluten-free, Dairy-free, Nut-free, Low-carb, High-protein

Allergens

Pork, Barley

Not suitable for

Vegetarian, Vegan, Paleo, Keto, Halal

Ingredients

250g (8.8 oz) blood sausage 250g (8.8 oz) blood sausage
100g (3.5 oz) barley flour 100g (3.5 oz) barley flour
100g (3.5 oz) all-purpose flour 100g (3.5 oz) all-purpose flour
1/2 tsp salt 1/2 tsp salt
1/4 tsp black pepper 1/4 tsp black pepper
Lingonberry jam, to serve Lingonberry jam, to serve

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 12g, 4g
Carbohydrates (total, sugars): 25g, 2g
Protein: 10g
Fiber: 3g
Salt: 0.8g

Preparation

1.
In a mixing bowl, combine the blood sausage, barley flour, all-purpose flour, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2.
Heat a frying pan over medium heat and add a small amount of oil or butter.
3.
Take a handful of the sausage mixture and shape it into a sausage-like form, approximately 10cm (4 inches) long and 2cm (0.8 inches) thick.
4.
Place the sausage in the hot pan and cook for about 5 minutes on each side, or until crispy and cooked through.
5.
Remove the Mustamakkara from the pan and let it rest for a few minutes before slicing it into thick pieces.
6.
Serve the Mustamakkara warm with a generous dollop of lingonberry jam on the side.

Treat your ingredients with care...

Blood sausage — Make sure to use fresh blood sausage from a trusted source. If you can't find blood sausage, you can try substituting it with a high-quality black pudding.

Tips & Tricks

For a crispier texture, you can fry the Mustamakkara in bacon fat instead of oil or butter.
Serve the Mustamakkara with a side of pickles or sauerkraut for added tanginess.
If you prefer a spicier flavor, add a pinch of chili flakes to the sausage mixture.
Mustamakkara is best enjoyed fresh and warm, so try to consume it immediately after cooking.
Experiment with different types of jams or preserves to find your favorite accompaniment to the Mustamakkara.

Serving advice

Serve the Mustamakkara as a main dish for breakfast or brunch, accompanied by lingonberry jam and a side of pickles or sauerkraut. It can also be enjoyed as a snack throughout the day.

Presentation advice

Arrange the sliced Mustamakkara on a plate, drizzle lingonberry jam over the top, and garnish with fresh herbs such as parsley or dill. Serve it with a side of pickles or sauerkraut to add color and texture to the presentation.