LITHUANIAN SAUSAGE Recipe
4.6 stars -
based on 4 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: Natural hog casings, 3 foot of casing per pound of meat
one ounce of casing is 12 feet
10 lbs. fresh cubed pork butt or shoulder
1 T. allspice
1/4 c. salt or to taste
1 T. freshly ground pepper
2 lbs. onion
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Directions: |
Directions:Cube the pork then grind the pork on Kitchen Aid coarse. Combine all other ingredients except the water in a large bowl. Cover refrigerate overnight.
Remove meat mixture from fridge about an hour before stuffing. Add 1/2 c. lukewarm water. Cook a little sausage to test for the salt level. Rinse natural casings in cold water. Tie one end of casing. Put other end on the stuffing tube. Stuff with Kitchen Aid on low or medium low. Fill casing about eight inches long, then twist three turns in one directions. Stuff next casing eight inches long then twist three turns in the opposite direction. Arrange sausages in a circle and let dry for about an hour. Either wrap in plastic wrap then Ziploc bag or vacuum seal. |
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Preparation
Time: |
Preparation
Time:Over two days, about six hours |
Personal
Notes: |
Personal
Notes: When we first moved to Fort Collins, we could not find any good sausage -- even Italian. We certainly couldn't find Lithuanian or Polish. My parents were coming for Christmas, so we wanted to make sure Grandpa had his sausage. We got it made for him at Steeles Market. Later, when Steeles closed, we had to learn to make it ourselves.
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