Possunmakkara Finnish sausage Finnish sausage

Possunmakkara sausage recipe, from Finland. Traditional Finnish sausage. It can also be made with raisins, hence the name Rusinamakkara.

Finnish pork sausage recipe. Traditional Finnish pork sausage. The name of the sausage is Possunmakkara. Can also put a little raisins in the dough, I personally do not like them. Then the name is Rusinamakkara.

Ingredients / Ingredients

800 g pork with fat / fatty pork;
200 g pork liver / pork liver;
200 g barley grains / barley grains;
1 large onion chopped and sautéed / large onion quick-browned;
27 g salt / table salt;
3 g allspice / ground allspice;
3 g white pepper / white pepper;
1 g marjoram / marjoram;

Preparation of Possunmakkara sausage / Instructions

Boil the barley grains in water until they are “al dente“
Boil the barley grains in water until half cooked and let it cool.

Chop the onion into small pieces and sauté in a frying pan;
Chop the onions into small pieces and sauté in a frying pan;

Cut the meat into cubes, season and refrigerate for 12 hours;
Dice the meat, season and refrigerate for 12 hours;

Grind the meat and mix with the barley and onion;
Grind the meat and mix with the barley and onions;

Embed in pork casing. Buds measuring 40 to 50 cm;
Fill the mass into the pig's intestine, about 40-50cm each sausage;

Bake in the oven for 2 hours. About 30 min at 180ºC and the rest at 160ºC.
Bake on a baking sheet for 2 hours. 30 min at 180ºC and the rest at 160ºC.