Rustic Lithuanian Skilandis with Black Pepper and Garlic
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
For the Marinade
For the Casing
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.
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.
Plating & Serving
Rustic Lithuanian Skilandis with Black Pepper and Garlic
Rustic Lithuanian Skilandis with Black Pepper and Garlic
Rustic Presentation
Slice the skilandis thinly and arrange on a rustic wooden board for a family-style presentation.