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