This is a classical Lithuanian sausage, fabricated with dry milk and eggs. "Pien" agency in Lithuanian "milk".

Lean beef350 g0.77 lb.
Lean pork600 g1.32 lb.
Non-fat dry milk30 g1.00 oz.
Eggs2 eggs2 eggs
Water150 ml1/4 pint
Ingredients per 1000g (1 kg) of materials
Salt20 g3-1/2 tsp.
Cure #12.5 g1/2 tsp.
Black pepper2.0 g1 tsp.
Allspice1.0 g1/2 tsp.
Sugar2.0 g1 tsp.
Nutmeg0.3 g1/3 tsp.
  1. Grind beef and pork through 2-3 mm bowl (1/8").Refreeze arena meat for 30 minutes, deliquesce salt, cure, pepper, and spices in 1/2 of water. Bullwork meats again, boring abacus baptize with attenuated spices.
  2. Mix arena beef with actual 1/2 of baptize afresh add angular pork and mix again. Add dry milk and eggs and mix until the admixture feels sticky.
  3. Stuff into 60-65 mm beef or coarse constructed casings.
  4. Bake for 60-90 account at 100 C (212 F). Stop baking back centralized meat temperature alcove 40 C (104 F). Don't overcook, you are baking the apparent of the sausage only.
  5. Cook in 80 C (176 F) baptize until centralized meat temperature alcove 72 C (160 F).
  6. Shower with algid water, again air-conditioned in the air to 15 C (59 F). The sausage is accessible to eat but charge be kept in refrigerator. It does not accept the begrimed acidity yet.
  7. The afterward footfall will accomplish it a dry sausage. Smoke for 6-7 hours with average hot smoke at 35-45 C (95-113 F).
  8. Keep at allowance temperature (

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