Rusinamakkara with Lingonberry Sauce

Ingredients

• 500g (1.1 lb) pork 500g (1.1 lb) pork
• 500g (1.1 lb) beef 500g (1.1 lb) beef
• 100g (3.5 oz) raisins 100g (3.5 oz) raisins
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• Lingonberry sauce: Lingonberry sauce:
• 200g (7 oz) lingonberries 200g (7 oz) lingonberries
• 2 tablespoons sugar 2 tablespoons sugar
• 1/4 cup water 1/4 cup water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the pork, beef, raisins, salt, black pepper, allspice, and ginger. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into sausage-shaped patties, approximately 10cm (4 inches) long and 2cm (0.8 inches) thick.
3. 3.
   Heat a frying pan over medium heat and add a small amount of oil. Place the sausages in the pan and cook for about 10-12 minutes, turning occasionally, until they are golden brown and cooked through.
4. 4.
   While the sausages are cooking, prepare the lingonberry sauce. In a small saucepan, combine the lingonberries, sugar, and water. Cook over medium heat for about 5 minutes, stirring occasionally, until the berries have softened and the sauce has thickened slightly.
5. 5.
   Serve the Rusinamakkara sausages hot with the lingonberry sauce on the side.

Treat your ingredients with care...

• Raisins — Soak the raisins in warm water for 10 minutes before adding them to the sausage mixture. This will help them plump up and become more tender when cooked.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the sausage mixture.
• If you prefer a spicier kick, add a dash of cayenne pepper to the sausage mixture.
• Serve the Rusinamakkara with a side of mashed potatoes or roasted root vegetables for a complete meal.
• If lingonberries are not available, you can substitute them with cranberries for a similar tangy flavor.
• Leftover Rusinamakkara can be sliced and used in sandwiches or added to pasta dishes for a delicious twist.

Serving advice

Serve the Rusinamakkara hot with lingonberry sauce on the side. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the Rusinamakkara sausages on a platter, drizzle the lingonberry sauce over them, and sprinkle some chopped parsley on top. Serve with a side of mashed potatoes or roasted vegetables for an appealing presentation.