Finland

Lenkki is Finland's everyday sausage: the smooth, cooked ring sold in every supermarket from Helsinki to Lapland. Finns eat it cold on rye bread, bake it with cheese, cut it into cream sauce or soup and warm it on the sauna stove. Regional sausages sit next to it, the blood-and-rye mustamakkara of Tampere among them, but lenkki is the one found in kitchens across the whole country.

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Sausages from Finland

Lenkkimakkara

Finland

Lenkkimakkara is the sausage every Finnish fridge seems to hold: a thick, smooth horseshoe of finely ground pork and beef, bound with potato flour, cooked and lightly smoked at the factory. The word means loop sausage. You peel off the casing before eating, because it is plastic or collagen and not meant to be eaten. Finns slice it cold onto rye bread with mustard, fry it, bake it with cheese in the oven, or cut it into a cream sauce or a soup. The best-known brand, HK's Sininen Lenkki, sells more than eight million packs a year.

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