What is Mustamakkara?

Mustamakkara, or Must Makkar , is a Finnish blood sausage that was created in Tampere, Finland. Food experts can trace their origin until at least the 16th century and is still popular today. Mustamakkara literally translates into a black sausage and has a color similar to a eggplant. Sausage creators usually use fresh pork blood, spices and crushed rye to form a delicacy. People usually eat hot and freshly made, but sometimes traders sell it frozen, cured or prematurely.

Although each sausage manufacturer has its own recipe, the basic recipe for sausage for blood content includes non -coagulated blood from a freshly slaughter pig. Because blood must be very fresh, sausage manufacturers make sausage on the day of defeat. Chefs can keep fresh sausages chilled for several days, but nuts are generally best if they are consumed within one or two days. Most people prefer the taste of fresh sausages and find that cured, premature or freezingMustamakkara tastes differently.

Many different countries have its own version of blood sausages, including verivorstid in Estonia. In Germany it is called blutwurst , in France Boudin Noir and in Spain is morcila . The Portuguese have two versions and Morcelas is darker than chourico Mouro . In the Cajun area in the US is called Boudin Rouge . In each country, a mixture of sausage stuffed into intestinal packaging in traditional practice for sausage production.

In tampere people usually eat Mustamakkar with lingonberry jam. Usually, when sellers sell hot, freshly cooked sausages, they serve it on large squares with white papers with a large hill of jam. In many markets around Tampere, such as Tammela Square or Laucontori Market Square, the streets of a series of suppliers and trucks from sausage factories supply Hot, fresh sausage for sellers. During the summer and in dBoth long series of customers are patiently waiting for a chance to buy a sausage. Fins eat almost every meal, including breakfast.

Although it is traditionally from Tampere, Mustamakkara is now available in many areas of Finland. In Tampere, sellers sell sausages at market stalls or street trolleys that line the streets of the city, especially near the waterfront. When ordering sausages from dealers, the buyer usually orders by determining how much money is willing to spend the place of order by weight.

For centuries, the chefs have baked Mustamakkar's sausages over open fires or boilers. Usually in modern times people fry sausages or grill them. Sometimes they cook them in the oven.