DISH RESEARCH · Main dish
Uunimakkara
Arla’s uunimakkara cuts mustard-filled slits into sausage, adds grated Emmental and halved cherry tomatoes, bakes and finishes with chervil, then serves its own milk-and-butter potato mash alongside.
About Uunimakkara
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Arla’s uunimakkara fills slits in lenkkimakkara with mustard, adds grated Emmental and cherry tomatoes, and finishes the baked sausage with fresh chopped chervil. Its separately prepared mashed potatoes use milk and butter.
Slits are cut into the sausage without cutting through it, and it is placed in an ovenproof form. About a teaspoon of mustard goes into each slit. The selected supplied grated Emmental is sprinkled on top, and cherry tomatoes are halved and added to the form.
The sausage and tomatoes bake in the middle of a 175°C oven for about twenty minutes. Supplied chopped fresh chervil is sprinkled over the sausage just before serving.
For the mash, potatoes are peeled and cut, then boiled in lightly salted water for ten to fifteen minutes until soft. Their cooking water is poured away, and the selected potato masher makes the mash.
Milk and butter are warmed separately and mixed into the potatoes. Salt and pepper can adjust the seasoning if necessary; this mash accompanies the baked sausage.
Ingredients in Uunimakkara
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Cheesetopping
- Onionseasoning
- Tomato Ketchupsauce
- Sausageprotein
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.