Pinja Laaksonen

I work at the covered market hall in Tammela most weekends, which is where I actually learned to make mustamakkara rather than from any recipe book. On camera I show the sausage being grilled and explain why it is boiled before it is ever fried, a step most visitors assume is skipped. I grew up eating it with sweet lingonberry jam, which still confuses people who expect a savoury pairing. I keep the tone light and treat the call more like showing a friend around than a lecture.