Dried Sausage

The production of dried sausages is the most complicated. The careful and thorough process of their production lasts for four weeks. The production process consists of four basic operations: raw material selection, grinding, stuffing, aging. Not only pork and beef, but also fat are used to make sausages. The selected raw material directly influences the composition of the product - how much it will contain muscle, how much – pieces of flitch. As the sausage must not only be tasty, but also to look good, using only the hard pieces of flitch of the loin gives a clear-cut mosaic.

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