Sunday, October 25, 2009

Siskonmakkarakeitto - siskonmakkara soup

I used to wonder who the sister (sisko) was that invented siskonmakkara sausage. Turns out that that the sisko in siskonmakkara was originally the French saucisse. From there it became the German sausischen. After a brief voyage across the Baltic it became the old Swedish susiskonkorv, which over time became siskonkorv, and ultimately siskonmakkara.

Siskonmakkara is a fresh (uncooked, uncured) sausage that you can get from the butcher's counter and also from the frozen foods section of your favorite Finnish supermarket. In Jyväskylä siskonmakkara is available from the meat counter at Mestarin Herkku . A fresh shipment arrives every tuesday.

Siskonmakkara soup is one of my favorites. Here's the recipe that Hanna uses:

Siskonmakkarakeitto (serves 4)


3 carrots
1 rutabaga (aka swede)
about 10 allspice corns
1 liter vegetable stock
salt (only if your stock isn't salty already)
7 medium-size potatoes
1 onion
500 grams of fresh(uncooked, uncured) sausage - Use whatever is available if you don't live in Finland. Siskonmakkara sausage isn't really heavily seasoned, so try and find something mild.

1. Peel, chop, slice or dice the vegetables.

vegetables chopped and ready for the pot. oops, the onions aren't in the photo! the siskonmakkara still needs to be squeezed out of its casing.

2. Bring the stock to a boil. Add the allspice, rutabaga, and carrot. Cook for 15 minutes.

3. Add the potatoes. Cook for another 15 minutes.

4. Squeeze the sausage out of the casings and into the soup. It should be in little
ball-shaped chunks.

Squeezing the sausage out of the casing.

6. Cover the soup pot and let cook for another 5 minutes or so.

7. Garnish with chopped parsley and serve with your favorite bread.

The finished product.

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