A dense, dry-cured and cold-smoked beef sausage seasoned with garlic and black pepper, thinly sliced as a charcuterie staple.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wooden cutting board
Garnishes: rye bread, mustard
Accompaniments: pickled vegetables
Instructions
-
1
Mix ground beef with beef fat, garlic, salt, pepper, and caraway seeds thoroughly.
-
2
Stuff tightly into large natural beef casings, pressing out all air pockets.
-
3
Hang in a cool, ventilated place for 24 hours to form a pellicle.
-
4
Cold-smoke with juniper wood at 25C (77F) for 12-16 hours over two days.
-
5
Hang in a cool cellar for 2-4 weeks to cure. Slice paper-thin to serve.
Did You Know?
Skilandis is a Protected Geographical Indication product in the EU, meaning only sausages made in Lithuania using traditional methods can bear the name.
Chef's Notes
Equipment Tips
- meat grinder
- smoker
- sausage stuffer
Garnishing
rye bread, mustard
Accompaniments
pickled vegetables
The Story Behind Skilandis
Skilandis dates to medieval Lithuania when smoking and curing were essential preservation techniques for long winters. The traditional beef sausage, stuffed into natural casings and cold-smoked over juniper, is now an EU-protected product and a point of national culinary pride.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!