🇱🇹 Lithuanian Cuisine

Skilandis

Smoked Beef Sausage

Prep Time 2 days

Servings 12

Difficulty Hard

Calories 191 kcal

A dense, dry-cured and cold-smoked beef sausage seasoned with garlic and black pepper, thinly sliced as a charcuterie staple.

Ingredients

2kg lean beef, coarsely ground
200g beef fat, diced small
6 cloves garlic, minced
2 tbsp coarse salt
1 tbsp black pepper
1 tsp caraway seeds
Natural beef casings
Juniper wood chips for smoking

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.