Finnish Maksa Kukuja
- Ready In:
- 3hrs
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄2 lbs calf liver (if frozen pat dry)
- 1⁄4 lb suet, Very important
- 2 medium onions
- 1 1⁄4 cups oatmeal (regular Not coarse)
- 1 1⁄4 cups graham flour, health food store
- salt and pepper
- some white bread flour, to make dough pliable
directions
- Grind the first 3 ingredients with fine chopper blade. (grind onion first, and save the onion juice, in case moisture is needed.
- DO NOT add water or milk, work dough until all the flours are worked in).
- Add the rest of the ingredients and mix and knead with hands to make a fairly hard dough.
- Roll out dough to 1/8" thick. Cut into squares appox 3"X 3" Put finger hole in center (like a doughnut).
- Allow squares to dry for about 1 hour.
- Now, bring water to a boil in large pot.
- Add 1 Tbl salt.
- When boiling, drop squares into water. Cook in boiling water for 1 hour,keep covered.
- Serve with Lots of real butter.
- NOTE: you can remove the patties and then boil down the water to make a gravy or just serve with butter.
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RECIPE SUBMITTED BY
I live in the EUP of Michigan, my grandmother was from Finland, on the Lapland boarder, and my Great Grandfather raised Reindeer. I have lost touch with a lot of Finnish traditions but would like to get back in touch. My Aunt worked for Maggie Waltz, and I would like to know more about that. My sister and I make Mukas Kukuja about once a year and it brings back such great memories about our grandmother, I want to find more Finnish recipes to help keep some traditions alive with my own children.