Pieniska

This is a classical Lithuanian sausage, made with dry milk and eggs. "Pien" means in Lithuanian "milk".

MaterialsMetricUS
Lean beef350 g0.77 lb.
Lean pork600 g1.32 lb.
Non-fat dry milk30 g1.00 oz.
Eggs2 eggs2 eggs
Water150 ml1/4 pint
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/2 tsp.
Cure #12.5 g1/2 tsp.
Black pepper2.0 g1 tsp.
Allspice1.0 g1/2 tsp.
Sugar2.0 g1 tsp.
Nutmeg0.3 g1/3 tsp.
Instructions
  1. Grind beef and pork through 2-3 mm plate (1/8").Refreeze ground meat for 30 minutes, dissolve salt, cure, pepper, and spices in 1/2 of water. Grind meats again, slowly adding water with dissolved spices.
  2. Mix ground beef with remaining 1/2 of water then add lean pork and mix again. Add dry milk and eggs and mix until the mixture feels sticky.
  3. Stuff into 60-65 mm beef or fibrous synthetic casings.
  4. 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.
  5. Cook in 80 C (176 F) water until internal meat temperature reaches 72 C (160 F).
  6. Shower with cold water, then cool in the air to 15 C (59 F).
  7. Smoke for 6-7 hours with medium hot smoke at 35-45 C (95-113 F).
  8. Keep refrigerated.

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