Market Stall · Groat Sausage
Ryynimakkara
Photo: Joonas Suominen / Wikimedia Commons · CC BY-SA 3.0
Groats make up a large share of the filling, which gives the sausage a soft, porridge-like centre once the outside is fried crisp.
A mix of groats, pork and fat 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 — 3443 dishes from 118 countries.
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