Mustamakkara

Mustamakkara 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. Mustamakkara 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. Mustamakkara 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. Mustamakkara 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 and Savupojat.

Source: Wikipedia