Finnish Black Sausage (Mustamakkara)

Finnish Black Sausage (Mustamakkara) is a form of sausage that is typically eaten with Lingonberry Jam. It is available in most stores in Finland, specifically the specialty stores, and is especially famous in the city of Tampere. Finnish Blood Sausage is pretty standard to eat all year, but Finns tend to eat more hearty meats in the fall and winter months when temperatures are cooler.

Finnish-Black-SausageTraditional Mustamakkara is made by combining pork fat, pig blood, crushed rye seeds, and flour. After all the ingredients are combined, it is stuffed into casings. Personally, I think that to really get the true experience of Black sausage that one needs to hop on a plane to Finland and get it served at a restaurant.  I’d also recommend searching out the markets in the city center of Helsinki. Typically the markets have the freshest sausage, because it is brought in styrofoam boxes directly from the sausage factories. If you are buying sausage that isn’t as fresh, I’d recommend reheating it some in a pan until you get a sear on it and it’s up to proper internal temperature.

Common side dishes to serve with Finnish Black Sausage include potatoes, stews, veggies, and of course the mandatory Lingonberry jam on top. Black sausage is also known by another name, “blood pudding”, in other traditions such as the Irish.

You will notice that one of the main ingredients in this Finnish Black Sausage recipe is Pig’s blood.  This may be a hard one to find, not going to lie.  I’ve seen pig’s blood sold at some specialty Asian grocery stores, particularly Japanese, and other ethnic stores- particularly Irish and Polish markets.  Other than that, it’s not going to be something available at every grocery store!  So, you may have to be particularly ambitious in searching it out and calling around for it.  You’ll also notice that this recipe uses oatmeal instead of the flour- this makes the sausage a little firmer, and since this recipe is not using casings, and is instead cooked in a pan in the oven, the sausage comes out more like a “Meatloaf”, and is easier to make than if you were using casings. If you do not eat pork, you can also substitute the pork fat with beef fat (Mutton fat).

When I tried Mustamakkara for the first time, I was a little scared at first, but it’s actually really delicious! Full of flavor, and if you can get past the fact that you are actually eating dried pigs blood, then it doesn’t taste much different than any other sausage in my opinion.

Finnish Black Sausage (Mustamakkara)

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 2 pans full of sausage

Finnish Black Sausage (Mustamakkara)

This Finnish Black sausage is a Finnish delicacy!

Ingredients

4 cups fresh pig's blood
2 1/2 teaspoons salt
1 1/2 cups steel cut oatmeal
2 cups pork fat finely chopped
1 yellow onion, diced
1 cup milk
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground allspice

Directions

  1. Preheat the oven to 325°F
  2. Grease 2 glass loaf pans.
  3. Stir 1 teaspoon of salt into the pigs blood.
  4. Bring 2 1/2 cups water to boil- this is where you will cook the oats.
  5. Stir in oats.
  6. Simmer oats mixture for 15 minutes.
  7. Pour blood through a fine sieve to remove any lumps, and let stand in a mixing bowl while you prepare other ingredients.
  8. Stir in the pork fat, diced onion, pepper, milk, allspice and the rest of the salt.
  9. Add the cooked oatmeal, and mix until all is combined.
  10. Divide the mixture between the loaf pans
  11. Cover pans with aluminum foil and bake sausage for 1 hour until firm.
  12. Cool before serving.
  13. To serve a second time, you can slice the sausage and grill on barbecue or in a cast iron pan.
  14. This sausage will store for up to 1 week in the refrigerator, or you can also freeze it for extended use.

Notes

This recipe is for a "homemade version" of the sausage which is traditionally made in casings in Finland- if you have experience using casings, you can also stuff the prepared sausage into casings prior to baking.

http://finnishfoodgirl.com/2013/10/finnish-black-sausage-mustamakkara/

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