Why not eat a slightly healthier Finnish makkara (sausage) if you knew it existed? Here, I'll intoduce you to an A-grade Finnish sausage with a simple recipe. This sausage is usually more expensive compared to the average makkara.
You need to carefully read the label to make sure there are as few additives as possible. After hunting around for 5 minutes, sorting through a handful of makkara types, I’d found good Finnish makkara and I was surprised to learn it was on sale. Albeit, this is just an example of one of the many makkara choices you can use for camping, hiking, hanging out at the summer cottage or arranging a special celebration meal.
The A-luokan Lenkki Vataja has very few additives and tastes like meat. In fact, it tastes like a German white sausage, but perhaps a bit more on the bland side. Most brands of makkara in Finnish food stores have at least 3 to 5 different E-type additives. This brand boasts a whopping 78 % meat content, with only E450 and E316 additives on the label.
What makes this Finnish makkara healthy is the contents: according to the label, it’s powder-free, milk-free, without soya or any added flavorings. One could say it is almost au naturel.
This recipe takes only 5 minutes to prepare, so it is super fast. However, you want to keep the makkara in the oven for around an hour before it is done. This is one of these meals you can make while you are working on the computer in another room.
There are many ways to prepare Makkara. One of the nicest ones is over an open fire. This time since I am in a hurry, I'll just dump everything into an oven-proof ceramic pot and put on the lid.
Add potatoes and carrots around the makkara. Finally, cover the Makkara completely with the potatoes and carrots – or, you can experiment with it and use any kind of veggies you want.
Bake in the oven with a lid at 200 degrees Celsius for about 45-65 minutes, depending on how many potatoes you have. When ready to serve, pour olive oil over the potatoes, carrots and meat. Serve with a fresh salad.