Lithuanian Sausage recipe (Meat)
Chop meats, add garlic, pepper. Heat salt in skillet and add to meat. Mix well. Add saltpeter, sugar and alcohol. Mix gently. Stuff meat mixture tightly into prepared pig's stomach, so that no air pockets remain. When stuffing is complete, sew up opening and place between 2 boards and tie tightly. Keep it in a cool, dry place for 8 to 10 days, then cold smoke, with alder wood for 3 weeks. Towards end juniper branches to give that special flavoring.
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