Lietuviska

Ingredients per 1000g (1 kg) of materials

Instructions

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.