Top 5 Finnish Cooked Sausages

Mustamakkara is a blood sausage consisting of pig’s blood, pork meat and fat, crushed rye, and flour. Characterized by its dark color, juicy center, and a crisp casing, it comes in various sizes. Consumed throughout the country as a late breakfast or a nutritious lunch, it is especially favored in Tampere, the city which allegedly produces the best mustamakkara. Even though it is found on the menus of many traditional restaurants, it is best enjoyed at local markets where the freshest varieties are often served with traditional lingonberry jam as a perfect accompaniment.Expand

Nakki sausages, commonly known as "nakki" in Finland, are a popular type of small, pre-cooked sausage enjoyed in Finland and other Nordic countries. These sausages are similar to cocktail sausages or frankfurters but are typically shorter in length, roughly the size of a finger. Nakki sausages are well-loved for their convenience and versatility, making them a staple in many households. These sausages are usually made from a mixture of pork, beef, or chicken, along with various spices and seasonings. They may also contain fillers and preservatives to enhance their flavor and extend their shelf life. Although nakki sausages are pre-cooked, they can be heated in several ways, including boiling, grilling, frying, or microwaving. They are commonly served hot. Nakki sausages are highly versatile and can be used in a variety of dishes. They are often added to soups and stews, served with mustard as a snack, or included in breakfast spreads alongside eggs and other meats.Expand

This soft, finely-textured, fresh Finnish sausage consists of pork meat and various spices. Although it can be cooked with the casing, it is usually crumbled or squeezed out of the casing and subsequently fried, cooked, and incorporated into other dishes, such as the siskonmakkarakeitto soup and various casseroles. The name of this traditional Finnish sausage is derived from the French word saucisse, meaning small sausage.Expand

Even though modern day versions often incorporate oats and meat such as pork or lamb, ryynimakkara was originally prepared with cooked barley groats, fat, and various spices. It usually consists of a small percentage of meat and fat, promoting groats as the star ingredient. Depending on the type of meat, it can vary in color but is traditionally shaped like a short, medium-thick sausage. Ryynimakkara is usually fried and complemented by potatoes, mustard, various vegetables, and lingonberry jam.Expand

Rusinamakkara is an unusual Finnish sausage originating from Turku. It is made with barley flakes, pork and pork offal, onions, molasses, allspice, white pepper, salt, and raisins. Although this sausage is often marketed as one of Finnish Christmas delicacies, it can be bought throughout the year in Turku's market hall. When sold, rusinamakkara is typically heated, rolled in paper, and accompanied by a dollop of lingonberry jam.Expand