Even though modern day versions often incorporate oats and meat such as pork or lamb, ryynimakkara was originally prepared with cooked barley groats, fat, and various spices. It usually consists of a small percentage of meat and fat, promoting groats as the star ingredient.

Depending on the type of meat, it can vary in color but is traditionally shaped like a short, medium-thick sausage. Ryynimakkara is usually fried and complemented by potatoes, mustard, various vegetables, and lingonberry jam.