Finnish Rye Sausage with Lingonberry Sauce

Ingredients

• 1 cup (240ml) rye flour 1 cup (240ml) rye flour
• 1 lb (450g) ground pork 1 lb (450g) ground pork
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Lingonberry sauce: Lingonberry sauce:
• 1 cup (240ml) lingonberries 1 cup (240ml) lingonberries
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons sugar 2 tablespoons sugar

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the rye flour, ground pork, chopped onion, minced garlic, salt, black pepper, allspice, and nutmeg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into sausage links, about 4 inches long and 1 inch thick.
3. 3.
   Preheat a skillet over medium heat and add a drizzle of oil. Cook the sausages for about 10-12 minutes, turning occasionally, until they are browned and cooked through.
4. 4.
   Meanwhile, prepare the lingonberry sauce by combining the lingonberries, water, and sugar in a small saucepan. Bring to a simmer over medium heat and cook for about 5 minutes, until the berries have softened and the sauce has thickened slightly.
5. 5.
   Serve the Ryynimakkara sausages hot with the lingonberry sauce on the side.

Treat your ingredients with care...

• Rye flour — Make sure to use fine rye flour for the best texture in the sausage. If you can't find rye flour, you can substitute with whole wheat flour.
• Lingonberries — If fresh lingonberries are not available, you can use frozen lingonberries. Thaw them before making the sauce.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the sausage mixture.
• Serve the Ryynimakkara with a side of mashed potatoes or roasted root vegetables for a complete meal.
• If lingonberries are not available, you can substitute with cranberries for a similar tangy flavor.
• To enhance the presentation, garnish the dish with fresh parsley or chives.
• Leftover sausages can be refrigerated and enjoyed the next day. Simply reheat them in a skillet or microwave before serving.

Serving advice

Serve the Ryynimakkara sausages hot, accompanied by a generous spoonful of lingonberry sauce. Pair it with a side of mashed potatoes or roasted root vegetables for a satisfying and comforting meal.

Presentation advice

Arrange the sausages on a platter, drizzle the lingonberry sauce over them, and garnish with fresh herbs. Serve with the side dish on a separate plate to create an appealing and appetizing presentation.