Market Stall · Groat Sausage
Ryynimakkara
Photo: Joonas Suominen / Wikimedia Commons · CC BY-SA 3.0
The sausage is bulked out almost entirely with barley or rice groats, so it eats more like a savory rice pudding stuffed into sausage casing than a typical meat link.
A mix of groats, pork, and pork liver is stuffed into casing and boiled, then sliced and pan-fried until the edges crisp. It's sold alongside mustamakkara at Tampere's market hall as a milder, grain-forward counterpart.
Why it's made this way: Groat-based sausages let Finnish households stretch a small amount of meat across a large, filling batch, especially in grain-rich regions like Pirkanmaa.
More from Finland
Lihapiirakka (Finnish Meat Pie)
Grillimakkara (Grilled Sausage)
Muikku (Fried Vendace)
Glögi (Finnish Mulled Wine)
Lonkero (Finnish Long Drink)
Lohikeitto
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.