Main Course · Eastern European · Dinner ·

Rustic Lithuanian Skilandis with Black Pepper and Garlic

Name: Rustic Lithuanian Skilandis with Black Pepper and Garlic
Prep time: 300 min
Cook time: 900 min
Total time: 1200 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 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; Cold water, 150 ml; Garlic, 3 cloves, minced; Bay leaves, 2, crushed; White vinegar, 1 tbsp; Natural pork casing, soaked and rinsed

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

4.6(986 reviews)

·By Ethan Brooks·October 19, 2025

Rustic Lithuanian Skilandis with Black Pepper and Garlic — Main Course served and photographed from above

Prep

5 h

Cook

15 h

Difficulty

Advanced

Serves

Ingredients

Servings

For the Skilandis

For the Marinade

For the Casing

Nutrition

Per serving

Calories: 1367 kcal
Protein: 21 g
Carbs: 2.43 g
Fat: 136.43 g
Fiber: 0.57 g

Whole recipe

Total

Calories: 9572 kcal
Protein: 147 g
Carbs: 17 g
Fat: 955 g
Fiber: 4 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Pork belly 1 kg, cubed	8500	90	0	880	0
Pork shoulder 300 g, cubed	990	54	0	75	0
Curing salt with nitrates 50 g	0	0	0	0	0
Freshly ground black pepper 1 tbsp	17	1	4	0	2
Garlic powder 2 tsp	20	1	5	0	1
Sugar 1 tsp	16	0	4	0	0
Coriander seeds 1 tsp, crushed	6	0	1	0	1
Mustard seeds 1 tsp	5	0	0	0	0
Cold water 150 ml	0	0	0	0	0
Garlic 3 cloves, minced	13	1	3	0	0
Bay leaves 2, crushed	2	0	0	0	0
White vinegar 1 tbsp	3	0	0	0	0
Natural pork casing soaked and rinsed	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Pork

1
Combine the Meat and Seasonings
Combine the pork pieces with curing salt, black pepper, garlic powder, sugar, coriander, and mustard seeds.
Tip: Ensure the meat is uniformly coated with the curing mix to prevent spoilage.
2
Mix the Marinade
In a separate bowl, mix cold water, minced garlic, bay leaves, and vinegar. Pour over the pork.
3
Refrigerate
Cover and refrigerate for at least 12 hours to allow flavors to meld.

Preparing the Casing

1
Rinse the Casing
Rinse the pork casing thoroughly under cold running water.
2
Soak the Casing
Soak in warm water for at least 30 minutes to make it pliable.
3
Tie One End
Tie one end of the casing securely, leaving an open side for stuffing.

How to Make Rustic Lithuanian Skilandis with Black Pepper and Garlic

Total time: 20 h · Yields 4 servings

1
Stuff the Sausage
Carefully fill the casing with marinated pork, ensuring no air pockets remain.
2
Tie the Casing
Twist or tie the ends of the casing to form sections that are snug and secure, approximately every 20 cm.
3
Dry the Skilandis
Hang the sausage in a cool, dry place with good ventilation for several hours.