Lithuanian Sausage

Lithuanian Sausage

pork butt500 g1.10 lb.
beef chuck150 g0.33 lb
rabbit200 g0.44 lb.
back fat150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
salt25 g4 tsp.
Cure #22.5 g½ tsp.
pepper4.0 g2.0 tsp
marjoram1.5 g1 tsp.
allspice2.0 g1 tsp.
cloves2.0 g1 tsp.
rum60 ml¼ cup
  1. Grind all meats with a 3/8” grinder plate. Manually cut aback fat into and ⅛ x ⅛ x ¾” strips.
  2. Mix aggregate together.
  3. Stuff durably into 45 mm beef middles or coarse casings.
  4. Place sausages amid two board boards, abode weight on top and leave in a air-conditioned abode (50-54º F, 10-12º C) for 2 weeks.
  5. Remove boards and adhere sausage in a aerial air-conditioned abode for 3 days.
  6. Cold smoke for 7 days.
  7. Store in a cool, dry place.

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