Entree: Finland – Lapland – Rössypottu (Hearty Lapland potato stew with smoked pork and blood sausage)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

- 2 lb (900 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 6 oz (170 g) smoked pork or bacon, diced
- 2 links blood sausage (rössy), approx. 12 oz (340 g), sliced into 1/2-inch (1 cm) rounds
- 1 large (approx. 200 g) yellow onion, finely chopped
- 2 tbsp (30 ml) butter or rendered pork fat
- 4 cups (960 ml) beef or pork stock
- 1 bay leaf
- 1 tsp (5 ml) whole caraway seeds, lightly crushed
- 1 tsp (5 ml) coarse salt, adjust to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat the butter or pork fat in a large heavy pot over medium heat. Add the diced smoked pork or bacon and sauté until fat renders and pieces begin to brown, about 6–8 minutes.
2. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the crushed caraway seeds and cook 30 seconds to release aroma.
3. Add the cubed potatoes to the pot and stir to coat in the fat. Pour in the stock and add the bay leaf. Bring to a gentle boil, then reduce heat to a simmer.
4. Simmer the potatoes, uncovered, until nearly tender, about 15–20 minutes depending on potato size.
5. Gently stir in the sliced blood sausage and continue to simmer 8–10 minutes more until the sausage is heated through and potatoes are fully tender. Taste and season with salt and pepper.
6. Remove the bay leaf. Serve hot, garnished with chopped fresh parsley and alongside dark rye bread if desired.