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In observance of National Sauna Day that will be celebrated at the Nelimark Museum and Gift Shop on June 8, 2024, I wanted to share a sauna recipe.
In Finland, they make a special kind of sausage that is specifically meant for cooking in a sauna. Those sausages are wrapped in aluminum foil, placed in a soapstone sausage cooker, or placed bare on the hot rocks to cook. For the foil version, some people pour in a little beer and add sliced onions or cheese over the sausages before sealing them up.
After the sausages are heated through, they are served with mustard for a simple meal.
I was in the Babbitt Zup’s this past week and got inspired by the creative brat flavors. I ended up going with the wild rice brats and did a spin on my favorite wild rice hotdish and stuffed it into portobello mushrooms.
Since you need a way to cool off after a hot sauna, I also made a couple of cold drinks. Birch leaf iced tea has a subtle green tea-like flavor. It does have a diuretic effect, so I would not recommend drinking large amounts after a sauna and be sure to drink plenty of water. I would also recommend researching the medical properties they contain prior to consuming the tea.
Additionally, I thought lilac lemonade would make a lovely refreshment. Just make sure the lilacs you use have not been sprayed with pesticides.
