Finnish sausage

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Finnish sausage

Why not eat a slightly healthier Finnish m akkara sausage if you knew it existed? Here, I'll intoduce you to an A-grade Finnish sausage with a simple recipe. This sausage is usually more expensive compared to the average makkara. You need to carefully read the label to make sure there are as few additives as possible. Albeit, this is just an example of one of the many makkara choices you can use for camping, hiking, hanging out at the summer cottage or arranging a special celebration meal.

The A-luokan Lenkki Vataja has very few additives and tastes like meat. In fact, it tastes like a German white sausage, but perhaps a bit more on the bland side.

finnish sausage

Most brands of makkara in Finnish food stores have at least 3 to 5 different E-type additives. One could say it is almost au naturel. This recipe takes only 5 minutes to prepare, so it is super fast. However, you want to keep the makkara in the oven for around an hour before it is done. This is one of these meals you can make while you are working on the computer in another room.

There are many ways to prepare Makkara. One of the nicest ones is over an open fire. This time since I am in a hurry, I'll just dump everything into an oven-proof ceramic pot and put on the lid.

Add potatoes and carrots around the makkara. Finally, cover the Makkara completely with the potatoes and carrots — or, you can experiment with it and use any kind of veggies you want. Bake in the oven with a lid at degrees Celsius for about minutes, depending on how many potatoes you have. When ready to serve, pour olive oil over the potatoes, carrots and meat. Serve with a fresh salad. Healthy Finnish Makkara Why not eat a slightly healthier Finnish m akkara sausage if you knew it existed?

A-luokan Lenkki Inside the package!This soup recipe is a staple in any Finnish household. Serve with flatbread leipa. In a large pot over medium high heat, brown the meat on all sides in the butter. Add 4 cups of the water and bring to a boil. Add the onion, salt and ground black pepper.

Reduce heat to low and simmer for one hour. Add this to the soup, stirring well; simmer for 15 more minutes. All Rights Reserved. Finnish Style Mojakka. Rating: 4. Read Reviews Add Review. Save Pin Print ellipsis Share. Ingredients Decrease Serving 6. The ingredient list now reflects the servings specified.

Add all ingredients to shopping list View your list. I Made It Print. Per Serving:. Most helpful positive review Jim Petrell. Rating: 5 stars. Have to have allspice and rutabaga along with the beef, carrots, onions, celery and potatoes.

Whole allspice not ground although ground does work but clouds the liquid.Sausages are a meat product usually made from ground meatoften pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders.

Some sausages include other ingredients for flavour. The word "sausage" can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage," the product is usually cylindrical and encased in a skin.

Typically, a sausage is formed in a casing traditionally made from intestine but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed.

finnish sausage

Sausage making is a traditional food preservation technique. Sausages may be preserved by curingdrying often in association with fermentation or culturing, which can contribute to preservationsmokingor freezing.

Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked. Sausages come in a huge range of national and regional varieties, which differ by their flavouring or spicing ingredients garlic, peppers, wine, etc. The word "sausage" was first used in English in the midth century, spelled "sawsyge".

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Sausage making is an outcome of efficient butchery. Traditionally, sausage makers salted various tissues and organs such as scraps, organ meatsblood, and fat to help preserve them. They then stuffed them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddingsand salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.

An Akkadian cuneiform tablet records a dish of intestine casings filled with some sort of forcemeat. The Greek poet Homer mentioned a kind of blood sausage in the OdysseyEpicharmus wrote a comedy titled The Sausageand Aristophanes ' play The Knights is about a sausage vendor who is elected leader.

Evidence suggests that sausages were already popular both among the ancient Greeks and Romans and most likely with the various tribes occupying the larger part of Europe. The most famous sausage in ancient Italy was from Lucania modern Basilicata and was called lucanicaa name which lives on in a variety of modern sausages in the Mediterranean.

Traditionally, sausage casings were made of the cleaned intestines, [5] or stomachs in the case of haggis and other traditional puddings. Today, however, natural casings are often replaced by collagencelluloseor even plastic casings, especially in the case of industrially manufactured sausages. Some forms of sausage, such as sliced sausageare prepared without a casing. Additionally, luncheon meat and sausage meat are now available without casings in tin cans and jars. A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into a casing.

Ingredients may include a cheap starch filler such as breadcrumbs or grains, seasoning and flavourings such as spices, and sometimes others such as apple and leek. The lean meat-to-fat ratio depends upon the style and producer.

Finnish Style Mojakka

In some jurisdictions foods described as sausages must meet regulations governing their content. Many traditional styles of sausage from Asia and mainland Europe use no bread-based filler and include only meat lean meat and fat and flavorings. The filler in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, the filler expands and absorbs moisture and fat from the meat.

When the food processing industry produces sausages for a low price pointalmost any part of the animal can end up in sausages, varying from cheap, fatty specimens stuffed with meat blasted off the carcasses mechanically recovered meatMRM and rusk. On the other hand, the finest quality contain only choice cuts of meat and seasoning. Sausages are emulsion -type products. They are composed of solid fat globules, dispersed in protein solution. The proteins function by coating the fat and stabilizing them in water.

Sausages classification is subject to regional differences of opinion.It was an invasion worthy of a massive adversary. On November 30,half a million Soviet soldiers swarmed north, armed with tanks, bombs, machine guns and an astonishing number of troops.

It was its relatively tiny Baltic Sea neighbor, Finland. And that momentary reversal in Soviet fortunes influenced more than empty stomachs—it helped convince Hitler that it might be worthwhile to try to invade Russia during the Second World War.

A Finnish machine-gun crew, wearing white to blend with the background of snow, in action against Russian troops during the Winter War. Stalin resented Finland, which had once been Russian territory and which had long fought back against attempts to assimilate it into Russian culture. Although the Soviet Union and Finland had signed a decade-long non-aggression pact inStalin began publicly demanding that Finland cede territory just a few years later.

On November 30,Soviet forces bombed Helsinki and invaded Finland. The international community was outraged, but Soviet victory seemed inevitable. Given that Soviet forces outnumbered Finnish ones three to one, it looked likely that the war would only last a few weeks. The aftermath of the Soviet bombers attack on the Finnish capital, Helsinki.

But though the Soviet invasion had plenty of shock and awe, the forces who headed over the border in November were in anything but fighting shape. Throughout the s, Stalin had worked to consolidate his power within the Soviet Union by purging the Red Army.

Healthy Finnish Makkara

Between andover 30, high-ranking officers were discharged; many were arrested and killed. The purge had dramatic effects on rank-and-file troops in the Red Army.

The new officers were less experienced and decision-making now rested largely in the hands of government bureaucrats instead of army officers. This backfired in chilly Finland. Many Red Army troops were from warmer parts of Russia, and the army offered little to no training in winter combat conditions. Meanwhile, the army was unable or unwilling to properly feed its troops—and the Finnish resistance was both better fed and perfectly at home in their icy surroundings.

Despite these challenges—and their empty bellies—the Red Army moved forward. On the night of December 10, a Soviet battalion staged a surprise attack on Finnish troops near the eastern village of Illomantsi. It should have been a slam-dunk for the Soviets, but by then they were starving.

Finnish soldiers watching the preparation of their meal during their war with Russia.The outlandish, the anomalous and the curious from the last five thousand years. Beachcombing has been paying perhaps too much attention to Finland in the last two months: the result of a long infatuation with Mannerheim, the aristocratic military commander who twice saved his young country from the Soviets. Today though, before he leaves Finland behind for a while, he will pass from diplomacy and smoking to a weird war episode and one of the most extraordinary moments in the Winter War: the Battle of the Sausages.

It began with a rare Soviet success: we are on the Tolvajarvi front not far from the village of that name.

A Soviet battalion has, December 10, marched in silence through the snowy woods and is ready to fall on a crucial Finnish supply position in a brilliantly executed night attack. The attack worked almost perfectly. Finnish personnel here were few and many were non-military — medical orderlies and the like.

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The Finns were also — a rare event in the Winter War when the snow boot was normally on the other foot — taken by surprise.

It looked very much as if the Soviets had scored an outstanding victory. That was until they reached the kitchens…. The Soviet soldiers in the Winter War were badly led and, more importantly, badly fed. Cannibalism in the Russian ranks is well attested in Finnish photographs from the period.

And emerging out of the icy night they suddenly found themselves on the edge of a great victory in front of fleeing cooks and huge pans of sausage soup.

They froze, they lowered their weapons — Beachcombing imagines that they looked at each other — and then they began to eat. A Colonel Pajari rounded up his scattered men: including the outraged chefs and counterattacked with bayonets.


Allegedly the battalion was almost wiped out and a hundred frozen Russians were found in the field kitchen the next morning. Beachcombing likes to think that they died with the taste of good Finnish sausage in their mouths. There is something ghastly about men being shot or stabbed while they eat: perhaps eating is a convivial moment or perhaps there is a vague unspoken convention that understands we are at our most vulnerable with food in our hands.

finnish sausage

All this got Beach thinking about food and drink leading other armies astray : dr beachcombing AT yahoo DOT com for other examples. There are the accounts of the half starving Germans in Operation Michael, the last desperate throw of the dice in the Great War, being amazed by Allied supplied of food as they overran trench after trench in Another example is the haunting description in Thucydides of a thirsty Athenian army, BC, running forward to drink from the river Assinarus another post another day even though they were under fire from both banks.

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They drank with all too predictable consequences. Related posts Stalin, Molotov and the Finns.The cold porridge is heated and thinned out with milk, enriched with eggs, sugar and spices like cardamom, saffron or cinnamon, poured in a wide oven pan and baked. The pancake may be served, usually lukewarm, with whipped cream and fruit compote, jam, berries, etc.

Cooked meat, fish or vegetables cut in small pieces and placed in a form together with stock prepared from meat, poultry or fish items rich in gelatine and chilled until solidified. In lack of these gelatinous items, powdered or sheet gelatine is added to the stock. Finnish summer dish of fresh field or garden pea pods boiled in salted water until tender. The pods are dipped in melted butter, placed whole in the mouth and the pulp and peas stripped off by pulling the pod between the teeth.

See a recipe for Peas in the pod. The dish may be assembled by dispersing upturned egg cups on a serving plate and arranging the chopped ingredients in circles or other patterns around them.

The egg cups are lifted up and raw egg yolks or egg yolks placed in eggshell halves are placed in the empty spots left behind. In addition, boiled potatoes, rye bread or crispbread may be served with the dish.

Similar to kalakukkoavokukko is an oven-baked pie with a rye crust and fish filling of eastern Finnish origin. The filling eg whole small vendace, powan, salmon, etcpork fat slices, butter and salt is piled on the centre of a thickly rolled-out dough disk and the edges folded over to partly cover the filling.

After baking in hot oven, the pie is brushed with butter and wrapped in parchment paper, tea towel, foil, etcfor the crust to soften before eating. See kalakukko. Round sweet yeast dough fritter, usually filled with apple marmalade or raspberry or strawberry jam and glazed with pink sugar icing.

finnish sausage

See munkki. In Finland, the Russian-origin blins are small and thickish, yeast-leavened savoury pancakes cooked in clarified butter in special blin pans until puffed-up, golden brown and slightly crisp on top. Savoury blins are served as appetizers and eaten around Shrovetidein Finland and Russia alike. See a recipe for Russian blins. Thick Russian beetroot soup served with smetana. Besides the beetroot, root vegetables and cabbage are used to make the soup. See a recipe for Borshch soup.

See a recipe for Boston cake. Boiled beetroots preserved whole, cubed or sliced in vinegar-based marinade seasoned with sugar, salt and spices like cloves, cinnamon, pepper, ginger, etc. Pickled beetroots may be served as a piquant accompaniment for meat, fish and vegetable dishes or used in various salads, see punajuurisalaattirosolli.

See a recipe for Pickled beetroots. Uncooked preparation of raw herring or Baltic herring fillets pre-marinated in cold water, salt and spirit vinegar mixture, drained and layered in a dish with spices onion, dill, peppercorns, chives, parsley, etc.

The ingredients are topped with vinegar brine flavoured with salt and sugar and left to marinate for about 24 hours before eating. See maustesilakka. Red wine, white wine or various fruit juices heated up with sugar and spices like cinnamon, cloves, cardamom, allspice, ginger, Seville orange, etc. Fresh fillet of fish salmon, rainbow trout, whitefish, etc sprinkled with salt and sugar mixture and fresh dill or other herbs and spices, wrapped and left to cure for from a few hours to up to three days.

Salt-curing does not "cook" the fish but only seasons it, so it is consumed raw.Mustamakkara lit. It is nowadays available in many stores across Finlandbut is held in the position of local delicacy and speciality of Tampere. Mustamakkara is at its best when bought and eaten fresh at market stalls, to which it is delivered hot in styrofoam boxes from the factories directly after baking.

A typical practice of reheating the sausage is to just fry it in a pan. Mustamakkara is known to have been eaten as early as in the 17th century and was generally cooked over a small fire, in a hot cauldron or in an oven. Mustamakkara is made by mixing pork, pig blood, crushed rye and flour, after which it is stuffed into the intestines of an animal like most sausages.

The two major producers of this food are Tapola and Savupojat. When buying mustamakkara in the Tampere region it is customary to specify the amount of money to spend instead of weight, length or number of pieces.

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Often people also choose by simply pointing at the preferred piece. The shape and moisture of mustamakkara varies and by this means the buyer can get the piece best suiting his or her taste. Also common is to indicate purchase of a complete sausage by requesting an "out-and-return" menopaluu which refers to its U-shape.

Media related to Mustamakkara at Wikimedia Commons. From Wikipedia, the free encyclopedia. Finnish blood sausage. Aviisi in Finnish. Retrieved Categories : Finnish sausages Blood sausages Meat stubs. Hidden categories: CS1 Finnish-language sources fi Articles with short description Commons category link is on Wikidata All stub articles.

The Bizarre ‘Sausage War’ That Inspired Hitler

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Ich beglückwünsche, die ausgezeichnete Idee und ist termingemäß

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