| Mustamakkara | |
| Name Lang: | fi |
| Name Italics: | true |
| Alternate Name: | (until the 1980s)[1] |
| Country: | Finland |
| Region: | Pirkanmaa |
| Type: | Sausage |
| Main Ingredient: | Pork, pig blood, crushed rye and flour |
is a type of Finnish blood sausage traditionally eaten with lingonberry jam. It is available in many stores across Finland, but is considered a specialty of Tampere. is at its best when bought and eaten fresh at market stalls, to which it is delivered in styrofoam boxes straight from the factories, still piping hot. A typical practice of reheating the sausage is to fry it in a pan.[2]
is known to have been eaten as early as the 17th century and was generally cooked over a small fire, in a hot cauldron, or in an oven. is made by mixing ground pork, pig blood, crushed rye and flour, after which it is stuffed into a casing of intestine. The two major producers of this food are Tapola[3] and Savupojat.[2]
When buying in the Tampere region, it is customary to specify the worth of sausage one wishes to buy, instead of the weight, length or number of the pieces, e.g. "Five euros' worth of black sausage, please". Often people simply point at their preferred piece. The shape and moisture of varies, and by this method, the buyer can get their preferred piece. Also common is to indicate purchase of a complete sausage by requesting a "round trip",, which refers to its U-shape.[4] A traditional location for enjoying is Tammelantori square in the district of Tammela.
On his show, , celebrity chef Anthony Bourdain praised, calling it "Good stuff!"[5] [6] is generally considered to be an acquired taste in Finland.