Meats and Sausages
Ryynimakkara
Ryynimakkara is a Finnish sausage containing barley groats. Originally, the sausage was made without meat, but nowadays it usually contains pork.
Materials | Metric | US |
---|---|---|
Pork-heart, tongue, meat trimmings | 300 g | 0.66 lb |
Back fat or fat trimmings | 100 g | 0.44 lb |
Barley groats | 200 g | 0.44 lb |
Potato flour | 50 g | 0.11 lb |
Meat stock or water | 400 g | 400 ml |
Ingredients per 1000g (1 kg) of materials
Salt | 12 g | 2 tsp |
Pepper | 2.0 g | 1 tsp |
Coriander | 1.0 g | 1/2 tsp |
Mustard, ground | 0.5 g | 1/4 tsp |
Celery seeds, whole | 0.5 g | 1/4 tsp |
Garlic, smashed | 3.5 g | 1 clove |
Instructions
- Cook meats in small amount of water at 95° C (203° F) until semi-soft. Save the meat stock.
- After cooking remove gristle and sinews from meat and spread meats apart on a flat surface to cool.
- Boil barley grouts (200 g) in 400-440 ml of left over meat stock or water until semi-soft. Boil grouts for ½ hr stirring often. After boiling leave for 30-60 min covered.
- Grind boiled meats and fat through 1/8” (3 mm) plate.
- Mix groats with ground meat and fat, add spices, flour and 60 ml (2 oz fl) of meat stock.
- Stuff loosely into 32 mm hog or cellulose casings.
- Immerse sausages into boiling water and cook at 80° C (176° F) for about 30 minutes.
- Immerse sausages for 15 min in cold water, then briefly dry to evaporate moisture and refrigerate.