Lietuviska is a classical Lithuanian sausage, made of pork and beef.

Lean beef200 g0.44 lb.
Lean pork200 g0.44 lb.
Fat pork (50%)600 g1.32 lb.
Water150 ml1/4 pint
Ingredients per 1000g (1 kg) of materials
Salt25 g4 tsp.
Cure #12.5 g1/2 tsp.
Black pepper2.0 g1 tsp.
Coriander1.0 g1/2 tsp.
Sugar2.0 g1 tsp.
Nutmeg0.3 g1/3 tsp.
  1. Grind all meats through 2-3 mm plate (1/8").
  2. 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.
  3. Stuff into 50-80 mm pork middles.
  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). 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).
  7. Smoke for 6-7 hours with medium hot smoke at 35-45° C (95-113° F).
  8. Keep refrigerated or store in a cool room.

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