I talked to her again today and she also told me about mustamakkara, a blood sausage. If I can find the pork blood, I will give it a shot too.
Okay so I gave this one a try yesterday. I had make do on some of the items in it:
Blood- could not find it fresh and best I could do was a odd block of frozen pork blood it at the Asian market. I cut chunks off of it and put in the blender with water. I made a blood like water with some grainy stuff in it..
Fat- only could find salted fat back. Cut the skin off and soak in water (changed every 15 mins) for 1 hr.
Rye grain- I thought I had some in my beer making grains but it was flaked rye. So I used unhulled barley.
Okay main items ready:
Did not get photo of grind or mix. This is stuffed in 32mm collagen. Next time will use natural and 38mm or a bit bigger. Said to stuff loose because it swells.
Baking in the oven. they do plump a lot.
Cut and taste
Okay, what I think:
Needs more meat/fat less grain. Needs bigger skin and natural. Flavor was a bit bland- not bad just... okay. I cut the salt in 1/2 because of the salted fat and that might have been too little. But I am old and so are my taste buds. Cooked it too long. I roasted in oven but think maybe poaching then roasting/ pan fry would be better..
Took them by the bar and had the girl give them a try. Just eating them cold without the lingonberry jam that goes with it got me a 3 min crying hug, lol.
This was a small test batch. I think about 2 more times and I will be close to the real thing. There is a small slaughter house about 20 min away that are some distant kin of mine. Going to try and run by this weekend and see if I can get better ingredients.
