Red Sausage
A specialty sausage with Lithuanian origins, made from marinated pork and beef that are stuffed into casings and baked, with a deep reddish-brown color.
Ingredients
Pork (medium fat, fresh)
10 kg
Beef (fresh)
10 kg
Beef or pork casings
5 kg
Starch
1 kg
Garlic
300 g
Black pepper powder
100 g
Salt
300 g
Saltpeter
5 kg
Instructions
1
Step 1
Cut the pork and beef into pieces about 10 cm long, 5 cm wide, and 2 cm thick.
2
Step 2
Mix the salt and saltpeter with the fatty and lean meat pieces until evenly combined. Marinate at a low temperature of 3–4°C for 2–3 days. Grind the marinated lean meat, then chop it again with a knife. Cut the marinated fatty meat into small cubes. Mix the chopped meat evenly with the garlic and black pepper powder. Combine the beef filling with an appropriate amount of cold water and mix thoroughly for 5–6 minutes. Dissolve the starch in clean water, then add it to the meat filling. Finally, add the fatty meat cubes and stir for 2–3 minutes.
3
Step 3
Place the stuffed sausages into the oven, keeping the temperature between 65–85°C. Flip them over every 5 minutes. After baking for 25–40 minutes, the casing becomes semi-transparent, the surface is dry, and no oil seeps out from the casing or the ends — the sausage is done.
