Meats and Sausages
Lietuviska
Lietuviska is a classical Lithuanian sausage, made of pork and beef.
| Materials | Metric | US |
|---|---|---|
| Lean beef | 200 g | 0.44 lb. |
| Lean pork | 200 g | 0.44 lb. |
| Fat pork (50%) | 600 g | 1.32 lb. |
| Water | 150 ml | 1/4 pint |
Ingredients per 1000g (1 kg) of materials
| Salt | 25 g | 4 tsp. |
| Cure #1 | 2.5 g | 1/2 tsp. |
| Black pepper | 2.0 g | 1 tsp. |
| Coriander | 1.0 g | 1/2 tsp. |
| Sugar | 2.0 g | 1 tsp. |
| Nutmeg | 0.3 g | 1/3 tsp. |
Instructions
- Grind all meats through 2-3 mm plate (1/8").
- Mix beef with water and all ingredients, then add lean pork. Finally add fat pork and mix all well together, until the mixture feels sticky.
- Stuff into 50-80 mm pork middles.
- Bake for 60-90 minutes at 100° C (212° F). Stop baking when internal meat temperature reaches 40° C (104° F). Don't overcook, you are baking the surface of the sausage only.
- Cook in 80° C (176° F) water until internal meat temperature reaches 72° C (160° F).
- Shower with cold water, then cool in the air to 15° C (59° F). The sausage is ready to eat, but must be kept in refrigerator. The following step will provide the flavor and will create a semi-dry sausage which can be kept at room temperature (<18° C/64° F).
- Smoke for 6-7 hours with medium hot smoke at 35-45° C (95-113° F).
- Keep refrigerated or store in a cool room.
