Lithuanian sausage, known as dešra in Lithuanian, is a type of smoked pork sausage with a distinctive flavor and texture It is a popular variety across the Baltic region and a staple of Lithuanian cuisine When prepared properly, Lithuanian sausage is juicy, smoky, and delicious. One of the most common cooking methods is boiling. But exactly how long should you boil Lithuanian sausage to achieve ideal taste and texture?
In this comprehensive guide, we will cover everything you need to know about boiling Lithuanian sausage, from recommended cook times to expert tips and tricks. You’ll learn how to lock in flavor and moisture so every bite of your boiled dešra is outstanding. Let’s get started!
How Long to Boil Lithuanian Sausage
Boiling is a quick and easy way to cook Lithuanian sausage while retaining moisture and enhancing flavor, The boiling time can vary slightly based on the size and thickness of your sausage, As a general guideline
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For a thin Lithuanian sausage less than 2 inches in diameter, boil for 8-10 minutes
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For a medium or large Lithuanian sausage 2-3 inches in diameter, boil for 10-12 minutes.
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For extra thick sausages over 3 inches in diameter, boil for 12-15 minutes.
The most important thing is to avoid overcooking. Lithuanian sausage has a delicate texture that can become dry and tough if boiled too long. It’s always better to err on the side of slightly undercooked when boiling.
Step-by-Step Boiling Instructions
Follow these simple steps for perfectly cooked boiled Lithuanian sausage:
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Fill a large pot with enough cold water to fully submerge the sausages.
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Add the sausages and bring the water to a boil over high heat.
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Once boiling, reduce heat to medium-low to maintain a gentle simmer.
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Boil for 8-15 minutes, depending on size. Start checking for doneness around 8 minutes.
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Use tongs to remove sausages from the pot and place on a paper towel-lined plate. Enjoy hot!
Pro Tip: Reserve the leftover boiling liquid to use as a flavorful broth base for soups or gravy.
Expert Tips for Maximizing Flavor
Use these expert tips to take your boiled Lithuanian sausage to the next level:
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Add aromatics like halved onions, garlic cloves, peppercorns, or bay leaves to the boiling water for extra flavor.
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Use chicken or beef broth instead of plain water for deeper, richer taste.
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Brush sausages with oil and quickly sear before boiling to enhance browning.
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After boiling, sauté sausages in butter or oil to give a crispy, caramelized exterior.
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Slice and pan fry boiled sausages to serve for breakfast or in hash.
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For a beer-boiled twist, swap water for an amber ale, lager, or pilsner.
Serving Suggestions
Lithuanian sausage is extremely versatile. Here are some tasty ways to serve boiled dešra:
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Chopped on top of potato pancakes or homemade pizza
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Sliced into a salad with tomatoes, cucumbers, and onions
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Added to soups like borscht, cabbage soup, or bean stew
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On a bun with spicy mustard and pickled vegetables
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Alongside braised red cabbage and boiled potatoes
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In a breakfast hash with potatoes, peppers, and onions
FAQs About Boiling Lithuanian Sausage
How do I know when the sausage is fully cooked?
Check for an internal temperature of 160°F with a meat thermometer inserted into the thickest part. Sausage should be firm and opaque throughout when cut into.
Can I boil frozen Lithuanian sausage?
Yes, add a few extra minutes to the boiling time if starting with frozen sausage. Make sure the internal temperature reaches 160°F.
What’s the best way to store leftover boiled sausage?
Refrigerate boiled sausage in an airtight container for up 3-4 days. Reheat gently before serving.
Is it possible to overcook the sausages while boiling?
Yes, too much boiling time can result in dry, rubbery sausage. Stick to the recommended cooking times for best texture.
Enjoy Delicious Lithuanian Sausage
With this handy guide, you can masterfully boil Lithuanian sausage for perfect texture and amazing flavor every time. Reference the suggested cook times and pro tips as you explore the wonderful world of Lithuanian dešra. From soups to salads, the possibilities are endless. Give your guests a delicious taste of Lithuania!
The Bacon-Sour Cream Gravy
- Fry one large chopped onion and half a pound of diced bacon until soft. Remove all the fat and mix the bacon and onion with the sour cream and black pepper. Thin with 1 to 2 tablespoons milk, if necessary.
Steps to Make It
- Chop up one large onion into small pieces and cook them in three tablespoons of butter. If you don’t have butter, you can use three strips of chopped bacon instead. Let come to room temperature.
- Put 12 medium-sized grated russet potatoes, an onion (with or without bacon), 2 large eggs, 1/2 teaspoon of marjoram (if using), salt, and pepper to taste in a large bowl. Some flour can be added if the mixture is too wet.
- Stuff mixture into cleaned hog casings. Prick the case several times so it doesn’t blow up while it’s cooking. Boiled in salty water for an hour, or boiled for 45 minutes and then browned in a 350°F oven for 15 minutes in a greased pan.
- Instead, put the uncooked potato sausage in a greased pan with 1/4 cup of water. Bake in a 350 F oven for about an hour, or until the sausage is golden brown. Serve with either sour cream or bacon-sour cream gravy.