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
- 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
- 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.
- 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.
- 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.