Mustamakkara: Difference between revisions
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[[Image:Mustamakkara1.jpg|thumb|right|200px|Mustamakkara with [[lingonberry]] jam |
[[Image:Mustamakkara1.jpg|thumb|right|200px|Mustamakkara with [[lingonberry]] jam]] |
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[[Image:Mustamakkara Meal.jpg|thumb|right|200px|Mustamakkara with lingonberry jam, [[milk]], and a [[doughnut]] |
[[Image:Mustamakkara Meal.jpg|thumb|right|200px|Mustamakkara with lingonberry jam, [[milk]], and a [[doughnut]]]] |
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'''Mustamakkara''' (literally ''black sausage'') is a type of Finnish [[blood sausage]] traditionally eaten with [[lingonberry]] jam. It is nowadays available in many stores across [[Finland]], but 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 [[expanded polystyrene foam|styrofoam]] boxes from the factories directly after baking. A typical practice of reheating the sausage is to just fry it in a pan. |
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Mustamakkara is |
'''Mustamakkara''' ({{literal translation|black sausage}}) is a type of Finnish [[blood sausage]] traditionally eaten with [[lingonberry]] jam. It is nowadays available in many stores across [[Finland]], but 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 [[expanded polystyrene foam|styrofoam]] boxes from the factories directly after baking. A typical practice of reheating the sausage is to just fry it in a pan.<ref name = aviisi>{{Cite web|url=https://www.aviisi.fi/2017/02/matka-mustan-ytimeen-oikeasti-morkopotko/|title=Matka mustan ytimeen – Kuka oikeasti olet, mörköpötkö?|date=2017-02-10|website=Aviisi|language=fi|access-date=2018-12-09}}</ref> |
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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.<ref name = aviisi/> |
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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. 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.<ref>{{Cite web|url=https://www.aamulehti.fi/a/23728985|title=”Vitosella mustaa” sai väistyä – Mustaamakkaraa tilataan nyt uusilla kokomerkinnöillä|last=|first=|date=2016-06-17|website=www.aamulehti.fi|language=fi|archive-url=|archive-date=|dead-url=|access-date=2018-12-09}}</ref> |
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. 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.<ref>{{Cite web|url=https://www.aamulehti.fi/a/23728985|title=”Vitosella mustaa” sai väistyä – Mustaamakkaraa tilataan nyt uusilla kokomerkinnöillä|last=|first=|date=2016-06-17|website=www.aamulehti.fi|language=fi|archive-url=|archive-date=|dead-url=|access-date=2018-12-09}}</ref> |
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== References == |
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== External links == |
== External links == |
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Revision as of 10:32, 9 December 2018
Mustamakkara (lit. 'black sausage') is a type of Finnish blood sausage traditionally eaten with lingonberry jam. It is nowadays available in many stores across Finland, but 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.[1]
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.[1]
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. 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.[2]
References
- ^ a b "Matka mustan ytimeen – Kuka oikeasti olet, mörköpötkö?". Aviisi (in Finnish). 2017-02-10. Retrieved 2018-12-09.
- ^ ""Vitosella mustaa" sai väistyä – Mustaamakkaraa tilataan nyt uusilla kokomerkinnöillä". www.aamulehti.fi (in Finnish). 2016-06-17. Retrieved 2018-12-09.
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External links
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