Grandma Blizek's Lithuanian Sausage
YIELDS: Approximately 12 - 15 (6-inch) links


I first tasted this dish when Kathy McWhorter of the Chef John Folse & Company Research and Development Department gave me a sample. I loved it! My only addition was a bit of spice to give it a Louisiana flair.


  • 3 pounds boneless pork butt
  • 1/2 pound pork fat
  • 2 pounds boneless smoked ham
  • 2 onions, diced
  • 2 1/2 tsps ground Allspice
  • 8 tsps garlic, minced
  • 2 tsps salt
  • 2 tsps black pepper
  • 1/2 cup ice water
  • 32 - 35mm sausage casings for stuffing

Note: 32 - 35mm natural hog casings may be purchased from Targill's Butcher Supply at (337) 942-6276, or from any butcher shop or specialty sausage market. Ask the butcher for enough casing to stuff 4 pounds of pork sausage.

Grind pork and ham through a 3/8" plate. Mix together all remaining ingredients until thoroughly blended, approximately 5 minutes. Add ice water to keep fat in sausage congealed. This also adds moisture to the sausage. Stuff the mixture into the casings and twist into 6-inch links. Refrigerate for at least 4 hours or overnight. In a 2-gallon stock pot, simmer sausage links in boiling water for 20 minutes. Serve with boiled potatoes and sautéed cabbage with onions.

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