Mustamakkara (Finnish Blood Sausage): Blessing or Abomination?

[Kaleva]

An acquired taste.



"Traditional Mustamakkara is made by combining pork fat, pig blood, crushed rye seeds, and flour. After all the ingredients are combined, it is stuffed into casings."

http://martysdogsmiami.blogspot.com/2016/11/martys-dogs-no-354-mustamakkara-finnish.html

[Wellstone ruled]

1. Oh yes!!!!!!

We have it shipped from a Locker Plant in the Midwest a couple times a year. Along with 10-20 pounds of Swedish Sausage.

[procon]

2. Never heard that specific name, but many ethnic cultures have their own

regional and family variations of blood sausages. I haven't had any for years, but they were good when my German grandma made spicy blutwurst sausage links and served them with fried potatoes and onions, tart, pickled crab apples and stewed apples.

[Kaleva]

6. It is a world wide dish

Had it when I was young and liked it but I remember I could only eat so much.

[GoneOffShore]

3. 'And a chorus of yums ran round the table!'

The rye seeds make it sound better than English black pudding or boudin noir. I definitely need to try this.

[jberryhill]

4. Not the worst thing you can eat there

I'll give it that.

[Cirque du So-What]

5. You won't find a better treat

for training dogs, according to a friend who does it professionally.

[jmowreader]

7. Being that it looks like a Donald Trump turd, I'm going with abomination.

[Floyd R. Turbo]

8. Love all blood sausage! When I have an Irish breakfast I always get both black and white! 😋