Gallop Sausage ‒ Laukkamakkara

I'll post this experiment for making up usage for leftover mash (from beer making) as well though it didn't really work out. The idea is nevertheless so interesting I think I'll want to keep on trying. And of course I hope that someone can help me.

There are several traditional Finnish sausage types that contain no meat. Unfortunately, I haven't found any recipes for them and I'm doubting if there are any. This type of dishes tend to be made up from things you happen to have in your closet and the expertise comes with trial and error.

Laukkamakkara's name may make a Finnish speaker think about garlic since it's nickname is "fingernail gallop" (laukka is one of the many names for onion). This is what initially made me want to use garlic as a spice, purely traditional or not. But actually this time laukka comes from Swedish lake which means salty water. This is because these type of sausages used to be preserved in salty broth.

Since I couldn't keep the sausages from crumbling apart and the taste needs some adjusting as well I'm not going to tell you any (apparently wrong) amounts. Perhaps I'll try with some potato flour or other gelatinous agent. And try to make a way to preserve them in liquid while still keeping them in one piece. In the photo they're coming from the oven, lying on a sauerkraut bed and covered with apple slices. There's also a basic seitan-based sausage between them.

- mash
- cooked potatoes
- barley grains
- garlic
- salt
- black pepper
- stock

Cook the barley grains with water and some stock. Mash the potatoes. Mix everything together and shape into phallic symbols. Wrap them tightly into folio and steam as long as needed (apparently more than 45 minutes).