Ryynimakkara is a Finnish sausage absolute barley groats. Originally, the sausage was fabricated after meat, but nowadays it usually contains pork.

Pork-heart, tongue, meat trimmings300 g0.66 lb
Back fat or fat trimmings100 g0.44 lb
Barley groats200 g0.44 lb
Potato flour50 g0.11 lb
Meat banal or water400 g400 ml
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Coriander1.0 g1/2 tsp
Mustard, ground0.5 g1/4 tsp
Celery seeds, whole0.5 g1/4 tsp
Garlic, smashed3.5 g1 clove
  1. Cook meats in baby bulk of baptize at 95° C (203° F) until semi-soft. Save the meat stock.
  2. After affable abolish gristle and sinews from meat and advance meats afar on a collapsed apparent to cool.
  3. Boil barley grouts (200 g) in 400-440 ml of larboard over meat banal or baptize until semi-soft. Abscess grouts for ½ hr active often. Afterwards baking leave for 30-60 min covered.
  4. Grind above meats and fat through 1/8” (3 mm) plate.
  5. Mix groats with arena meat and fat, add spices, abrade and 60 ml (2 oz fl) of meat stock.
  6. Stuff about into 32 mm hog or artificial casings.
  7. Immerse sausages into baking baptize and baker at 80° C (176° F) for about 30 minutes.
  8. Immerse sausages for 15 min in algid water, again briefly dry to clear damp and refrigerate.

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