Meats and Sausages
Maksamakkara
Finnish liver sausages are often made with rice or barley.
| Materials | Metric | US |
|---|---|---|
| Pork liver | 400 g | 0.88 lb |
| Cooked rice | 400 g | 0.88 lb |
| Milk | 125 ml | 1/2 cup |
| Diced onion | 50 g | 1 onion |
| Raisins | 30 g | 1 oz |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| White pepper | 3.0 g | 1-1/2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Ginger | 0.3 g | 1/8 tsp |
| Eggs, whole | 2 | 2 |
| Butter | 1/2 stick |
Instructions
- Grind the liver through 1/8” (3 mm) plate.
- Finely dice the onion.
- Fry the onion in butter until glassy, add the ground liver and cook 5 minutes more.
- Place all ingredients in a mixing bowl and mix well together.
- Stuff loosely into 32 mm hog casings making 6” (15 cm) long links.
- Place in hot water and cook at 80° C (176° F) for 30 minutes.
- Drain and cool.
- Store in refrigerator.
- To serve, cook the sausages in the oven or brown them in butter in a frying pan.
Notes
Some recipes include boiled barley groats instead of rice.
