Rustic Lithuanian Skilandis with Black Pepper and Garlic

Name: Rustic Lithuanian Skilandis with Black Pepper and Garlic
Prep time: 15 h
Cook time: 15 h
Total time: 15 h
Yield: 6-8
Cuisine: Main Course
Ingredients: Pork belly; Pork shoulder; Curing salt with nitrates; Freshly ground black pepper; Garlic powder; Sugar; Coriander seeds; Mustard seeds; Cold water; Garlic; Bay leaves; White vinegar; Natural pork casing

Traditional Lithuanian Dried Sausage with a Kick

Enjoy the rich flavors of smoked and dried pork sausage seasoned with black pepper and garlic, a hallmark of Lithuanian cuisine.

15 h
6-8
Advanced

Ingredients

For the Skilandis

Pork belly

1 kg, cubed

Pork shoulder

300 g, cubed

Curing salt with nitrates

50 g

Freshly ground black pepper

1 tbsp

Garlic powder

2 tsp

Sugar

1 tsp

Coriander seeds

1 tsp, crushed

Mustard seeds

1 tsp

For the Marinade

Cold water

150 ml

Garlic

3 cloves, minced

Bay leaves

2, crushed

White vinegar

1 tbsp

For the Casing

Natural pork casing

soaked and rinsed

Preparation

Marinating the Pork

Combine the Meat and Seasonings

Combine the pork pieces with curing salt, black pepper, garlic powder, sugar, coriander, and mustard seeds.

Ensure the meat is uniformly coated with the curing mix to prevent spoilage.

Mix the Marinade

In a separate bowl, mix cold water, minced garlic, bay leaves, and vinegar. Pour over the pork.

Refrigerate

Cover and refrigerate for at least 12 hours to allow flavors to meld.

Preparing the Casing

Rinse the Casing

Rinse the pork casing thoroughly under cold running water.

Soak the Casing

Soak in warm water for at least 30 minutes to make it pliable.

Tie One End

Tie one end of the casing securely, leaving an open side for stuffing.

Cooking Process

Stuff the Sausage

Carefully fill the casing with marinated pork, ensuring no air pockets remain.

Use a funnel for easier stuffing of the sausage.

Tie the Casing

Twist or tie the ends of the casing to form sections that are snug and secure, approximately every 20 cm.

Dry the Skilandis

Hang the sausage in a cool, dry place with good ventilation for several hours.

Timing: Stuffing and tying: 1 h; Drying: 2–4 h or until firm to touch.

Plating & Serving