Lithuanian Sausage

Lithuanian Sausage

Meats Metric US
pork butt 500 g 1.10 lb.
beef chuck 150 g 0.33 lb
rabbit 200 g 0.44 lb.
back fat 150 g 0.33 lb

Ingredients per 1000g (1 kg) of meat

salt 25 g 4 tsp.
Cure #2 2.5 g ½ tsp.
pepper 4.0 g 2.0 tsp
marjoram 1.5 g 1 tsp.
allspice 2.0 g 1 tsp.
cloves 2.0 g 1 tsp.
rum 60 ml ¼ cup

Instructions

  1. Grind all meats with a 3/8” grinder plate. Manually cut back fat into and ⅛ x ⅛ x ¾” strips.
  2. Mix everything together.
  3. Stuff firmly into 45 mm beef middles or fibrous casings.
  4. Place sausages between two wooden boards, place weight on top and leave in a cool place (50-54º F, 10-12º C) for 2 weeks.
  5. Remove boards and hang sausage in a ventilated cool place for 3 days.
  6. Cold smoke for 7 days.
  7. Store in a cool, dry place.