MAIN INGREDIENTS
Initially prepared as a Christmastime dish, this rich Finnish casserole is nowadays enjoyed throughout the year. It consists of rice, ground liver, eggs, sautéed onions, and, occasionally–crisped bacon and raisins, seasoned and baked in the oven until crispy.
This unusual combination results in a hearty, luscious dish that is usually accompanied with a flavorful and tart lingonberry jam.
MAIN INGREDIENTS
Mustamakkara is a blood sausage consisting of pig’s blood, pork meat and fat, crushed rye, and flour. Characterized by its dark color, juicy center, and a crisp casing, it comes in various sizes. Consumed throughout the country as a late breakfast or a nutritious lunch, it is especially favored in Tampere, the city which allegedly produces the best mustamakkara.
Even though it is found on the menus of many traditional restaurants, it is best enjoyed at local markets where the freshest varieties are often served with traditional lingonberry jam as a perfect accompaniment.
MOST ICONIC Mustamakkara
MAIN INGREDIENTS
Rössypottu is a traditional stew originating from the Oulu region. This simple stew is prepared with a combination of potatoes (pottu), smoked bacon, onions, allspice, salt, black pepper, and blood sausage (rössy). The ingredients are cooked in a pot, and when the meat and potatoes are almost done, sliced blood sausage is added to the pot to simmer for a while.
Once done, the stew is traditionally served with buttered rye bread on the side.
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