Meats and Sausages
Palangos Sausage
Palangos sausage is a cooked and smoked Lithuanian sausage. It owes its name to Palanga town which is the busiest Lithuanian resort town through which the
Sventoji and Raze rivers flow into the Baltic Sea. Palanga has beaches of sand (18 km long and up to 300 m wide) and beautiful sand dunes.
| Meats | Metric | US |
|---|---|---|
| beef, regular | 250 g | 0.55 lb |
| lean pork, | 100 g | 0.22 lb |
| pork, regular | 400 g | 0.88 lb |
| pork belly | 250 g | 0.55 lb |
Ingredients per 1000g (1 kg) of meat
| salt | 30 g | 5 tsp |
| cure #1 | 2.5 g | 1/2 tsp |
| sugar | 20 g | 4 tsp. |
| pepper | 2 g | 1 tsp |
| nutmeg or cardamom | 1 g | 1/2 tsp |
Instructions
- Curing. Cut beef and pork into 5 cm (2 inch) pieces and mix with salt, sugar and keep in separate containers under refrigeration for 72 hours.
- Grind: beef and lean pork through 2-3 mm (1/8") plate; regular pork through 3-4 mm (3/16") plate; dice belly into 4 mm (3/16") cubes.
- Mix ground meats and fat cubes with cure #1 and spices. No water is added.
- Stuff into 40-60 mm pork, beef or fibrous casings. Make 25-50 cm (1-2') long links.
- Hold at 10° C (50° F) for 48 hours at refrigerator temperature (4° C, 40° F) or for 24 hours at 10° C (50° F).
- Bake for 60-120 minutes at 50-60° C (122-140° F).
- Cook for 45-90 min in 68-72° C (154-162° F) water.
- Shower with cold water, then hang for 3-5 hours to cool to 10-15° C (50-60° F).
- Smoke with warm-hot smoke 40-50° C (100-122° F) for 24 hours OR with medium smoke 32-35° C (90-95° F) for 48 hours. Do not apply heavy smoke.
- Sausage can be kept at 12°C (53° F) for 7 days or for 1 month in a refrigerator.
Notes
The above are the original Russian instructions for making smoked and cooked sausage.
The preservation was of most importance as very few prople owned the refrigerator.
You can skip #1 and #6 steps if the sausage is refrigerated.
The sausage was laced across with butcher twine 3 times. The bands were equally but closely spaced in the middle.
Curing, conditioning (holding at 10° C) and smoking were not included in preparation time.
The preservation was of most importance as very few prople owned the refrigerator.
You can skip #1 and #6 steps if the sausage is refrigerated.
The sausage was laced across with butcher twine 3 times. The bands were equally but closely spaced in the middle.
Curing, conditioning (holding at 10° C) and smoking were not included in preparation time.
