LITHUANIAN SAUSAGE. Lithuanians consume a lot of meat and meat by-products. Pork has always been the most widely used meat, fresh, brined or smoked, and.

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Presentation transcript:

LITHUANIAN SAUSAGE

Lithuanians consume a lot of meat and meat by-products. Pork has always been the most widely used meat, fresh, brined or smoked, and continues to be so to this day. The greatest variety of pork dishes is prepared by Aukštaičiai, the Highlanders and Suvalkiečiai, people of the southwestern region. Bacon and hams are salted and cold smoked. For longer keeping, many varieties of sausage are made. One of them,skilandis, was mentioned as early as 16 th century. Skilandis, also known as kindzius, is made of coarsely chopped, top quality pork meat, highly seasoned, tightly stuffed into a pigs stomach and intensely smoked. Skilandis and other smoked meats are robst and delicious, very popular foods. Each homemaker works hard to prepare the best tasting skilandis. The taste depends on choice, quantity of seasonings, quality of meat and method and duration of drying and smoking.

Ingredients: 5 k fresh, lean pork ham 1 k fresh pork side 200 g salt 1 tablespoon pepper 5 cloves garlic, minced 5 g saltpeter 50 g 96 % alcohol (to remove excess moisture) 1 teaspoon sugar 1 pork stomach

Chops meats, add garlic, pepper. Heat salt in skillet and add to meats. Mix well. Add saltpeter, sugar and alcohol. Mix gently. Stuff meat mixture tightly into prepared pig‘s stomach, so that no air pockets remain. When stuffing is complete, sew up opening and place between 2 boards and tie tightly. Keep in a cool, dry place for 8 to 10 days, then cold smoke, with alder wood for 3 weeks. Towards end of smoking, add juniper branches to give that special flavoring. Preparation: