Mustamakkara

Mustamakkara, or "black sausage," is a traditional Finnish blood sausage originating from Tampere, western Finland. Made from pork, pig blood, crushed rye, and flour, it has a distinct dark color and a rich, slightly tangy flavor.

Dating back to the 16th century, it is part of Europe's long blood sausage tradition. Authentic mustamakkara has been produced at Tapola's factory since 1953, though the recipe is much older.

Mustamakkara is best enjoyed fresh and hot from market stalls. Locals often grab a portion with lingonberry jam and cold milk, the classic pairing.

It pairs well with mashed potatoes, whose creamy texture contrasts beautifully with the dense sausage.

Both Finns and visitors appreciate its unique character. Even celebrity chef Anthony Bourdain praised it on his show, calling it "Good stuff!".

Today, it remains a beloved local specialty, often ordered by price rather than weight—locals simply ask for "five euros' worth" instead of specifying grams.

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Wine pairings

While mustamakkara is traditionally enjoyed with milk, more adventurous pairings can work surprisingly well.

A dry or off-dry Riesling is a classic match for sausages, as its bright acidity balances the richness while complementing the lingonberry jam and various side dishes.

Among red wines, a medium-bodied Rhône blend with spice and berry notes enhances the sausage’s deep, savory flavors.

For a bolder choice, Zinfandel’s jammy fruit and peppery spice stand up to the intensity of mustamakkara. Both Californian Zinfandel and Primitivo from Puglia pair well, though they offer distinct experiences. Valpolicella is another excellent option.

Californian Zinfandel, known for its lush fruit and smoky richness, works especially well if the sausage is grilled, as the wine’s bold character enhances the charred edges.

If you prefer a more structured, slightly drier red with spice and earthiness, Primitivo, genetically identical to Zinfandel, is the way to go.

Food friendly pairings

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Mendocino County Zinfandel

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