Ingredients
Sausage
- 1thick ring or block of lenkkimakkara, Finnish sausage, cut into 2 cm slices
Bread
- 4soft burger buns, or thick slices of soft white bread
To dress
- 1onion, finely diced
- sliced pickled cucumber
- ketchup
- mustard
- mayonnaise
Optional
- sliced tomato
- lettuce
- a fried egg
To serve
- chips
- a soft drink
Directions
- Use a thick Finnish lenkkimakkara or any large mild ring sausage. Cut the sausage into thick slices, about 2 cm.
- Cut them properly thick. A thin slice curls up and dries out, and the whole appeal is a substantial slab with a browned surface.
- Score the surface of each slice in a shallow criss-cross on both sides. Scoring stops the slice doming as it heats and it gives more browned surface, which is where the flavour is.
- Heat a flat griddle or a heavy pan over a medium-high heat with a little oil. Fry the slices for 3 to 4 minutes a side until deeply browned and crisp at the edges. Press them down lightly with a spatula so the whole face meets the pan.
- Toast the bread on the same surface, which picks up a little of the sausage fat and is standard at any grilli.
- Dice the onion finely and, if it is very sharp, soak it in cold water for 10 minutes and drain it. Now build it: sauce on the base, then the hot sausage slice, then more sauce, onion and pickle on top.
- Add pickled cucumber generously, which cuts the fat. Serve immediately, wrapped in paper, with chips on the side.
Technique
- Lenkkimakkara is a large mild Finnish ring sausage and is the correct one.
- Some kiosks add a fried egg, which makes it a more substantial meal.
- It is closely related to the Swedish and Norwegian sausage kiosk traditions.
Substitutions
- Any large mild ring sausage, such as a bologna or a thick frankfurter.
- A soft burger bun in place of Finnish bread.
Variations
- With a fried egg on top.
- With lettuce and tomato, as a fuller burger.
- Made with two slices of sausage, which some kiosks offer.
History
Named after the town of Pori and sold at Finnish grill kiosks as a sausage take on a burger.
Frequently asked questions
What is Porilainen?
Porilainen is a street food from Finland: thick slice of grilled sausage in bread with onion and sauces. Named after the town of Pori and sold at Finnish grill kiosks as a sausage take on a burger.
How long does Porilainen take to make?
Porilainen takes 15 min of preparation and 15 min of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Porilainen?
Yes, within limits. Any large mild ring sausage, such as a bologna or a thick frankfurter. A soft burger bun in place of Finnish bread.
What is the most important thing to get right in Porilainen?
Cut them properly thick. A thin slice curls up and dries out, and the whole appeal is a substantial slab with a browned surface.
