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Lithuanian Potato Sausage Recipe - Vedarai

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Lithuanian Potato Sausage - Vedarai

Lithuanian Potato Sausage - Vedarai

© 2011 Barbara Rolek licensed to About.com, Inc.
This recipe for Lithuanian potato sausage or vedarai can be made entirely meatless or with the addition of chopped, cooked bacon. Lithuania is a largely agrarian society and it has relied on the potato, using it in sausage, savory puddings, pancakes, dumplings, breads and more. Serve vedarai with sour cream alone for a vegetarian meal, or with bacon-sour cream gravy if not fasting. The sausage can be cooked by boiling, boiling and browning in the oven, or simply cooked in the oven. Check out this tip for keeping grated potatoes from turning dark.

Here is a larger photo of Lithuanian Potato Sausage or Vedarai.

Prep Time: 40 minutes

Cook Time: 1 hour

Total Time: 1 hour, 40 minutes

Yield: 2 lbs. Lithuanian Potato Sausage

Ingredients:

  • Sausage:
  • 12 medium peeled russet potatoes, finely grated
  • 1 large finely chopped onion
  • 3 tablespoons butter or 3 strips chopped bacon
  • 2 large eggs
  • 1/2 teaspoon marjoram (optional)
  • Salt and pepper
  • Hog casings, rinsed three times
  • Bacon-Sour Cream Gravy:
  • 1/2 pound bacon, diced
  • 1 large chopped onion
  • 1 cup sour cream
  • Black pepper to taste

Preparation:

  1. To make the sausage: Sauté onion in butter or 1/4 pound chopped bacon. Let come to room temperature. In a large bowl, combine grated potatoes, onion with or without bacon, eggs, marjoram, if using, salt and pepper. If mixture is too loose, add a few tablespoons of flour.

  2. Stuff mixture into cleaned hog casings. (No doubt you will have leftover casings. Natural hog casings stay fresh up to 2 years when left in its salt and tightly sealed in your refrigerator.) Prick the casing in several spots so the sausage doesn't explode while cooking. Boil in salted water for about 1 hour or boil 45 minutes and brown in 350-degree oven in greased pan for 15 minutes. Alternatively, Place uncooked potato sausage in a greased pan with 1/4 cup water and bake about 1 hour or until golden brown in a 350-degree oven. Serve with either sour cream or bacon-sour cream gravy.

  3. To make the bacon-sour cream gravy: Fry 1/2 pound bacon and 1 large chopped onion until tender. Drain and combine with sour cream and black pepper. Thin with 1-2 tablespoons milk if necessary.

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