Entree: Lithuania – Northern Culinary Region – Skilandis (Traditional smoked and cured Lithuanian pork sausage made from coarsely chopped pork and fat)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 0 min

Additional 352 hrs

Total 352 hrs

Ingredients

- 3 lb (1.36 kg) pork shoulder, trimmed and cut into 1/2–3/4 inch (12–20 mm) cubes
- 1 lb (454 g) pork back fat, chilled and cut into 1/2 inch (12 mm) cubes
- 2 tsp (10 ml) kosher salt (approx. 12 g)
- 1 tsp (5 ml) black pepper, freshly ground (approx. 2 g)
- 1 tsp (5 ml) smoked paprika (approx. 2 g)
- 1 tsp (5 ml) ground allspice (approx. 2 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 ml) water (15 ml)
- 1 tsp (5 g) Prague Powder #1 (curing salt) (optional; for safety and color when curing)
- 1 tbsp (15 ml) sugar (15 g)
- 1/2 cup (120 ml) cold dry white wine or cold water (120 ml)
- 1 pig stomach or natural hog casings, cleaned and prepared (enough to stuff mixture)
- Kitchen twine for tying

Instructions

1. Combine the cubed pork shoulder and chilled fat in a large bowl; keep meat very cold. In a small bowl mix salt, curing salt (if using), pepper, paprika, allspice, minced garlic, sugar, and water.
2. Sprinkle the spice mixture evenly over the meat and fat, add the cold wine or water, and gently mix until thoroughly combined. Cover and refrigerate 12–24 hours to allow cure and flavors to develop.
3. After curing, pass the meat and fat through a coarse grinder plate (or chop finely by hand) to a coarse, chunky texture. Mix again to distribute spices evenly; adjust seasoning if needed.
4. Rinse and prepare the pig stomach or hog casings according to supplier instructions. Stuff the seasoned meat mixture firmly into the stomach or casings, leaving room to tie both ends; shape into a compact log about 8–10 inches (20–25 cm) long.
5. Tie off the ends and secure with kitchen twine. Prick any large air pockets with a sterile needle and re-tie if necessary.
6. Refrigerate the stuffed Skilandis uncovered on a rack for 24–48 hours to develop a slight tacky surface and allow initial drying.
7. Cold-smoke the Skilandis at low temperature (ideally below 95°F / 35°C) using hardwood smoke (beech, oak, or fruitwood) for 8–16 hours total, in several shorter sessions over 2–3 days, to impart a pronounced smoky flavor without cooking.
8. After smoking, hang the Skilandis in a cool, well-ventilated area at about 50–60°F (10–15°C) with 65–75% humidity to dry and mature for 2–6 weeks depending on desired firmness. Check regularly for even drying and mold; harmless white bloom is normal.
9. When firm and dry to your preference, refrigerate. Slice thinly to serve at room temperature with dark rye bread, pickles, or mustard. Store wrapped in the refrigerator for several weeks or vacuum-sealed for longer aging.