Lithuanian Potato Sausage Vedarai Recipes

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LITHUANIAN POTATO SAUSAGE (VEDARAI) RECIPE



Lithuanian Potato Sausage (Vedarai) Recipe image

This recipe for Lithuanian potato sausage, or vedarai, can be made entirely meatless or with the addition of chopped, cooked bacon.

Provided by Barbara Rolek

Categories     Appetizer     Dinner     Entree     Lunch

Time 1h40m

Number Of Ingredients 16

For the Sausages:
12 medium russet potatoes, peeled, finely grated
1 large onion, finely chopped
3 tablespoons unsalted butter, or 3 strips chopped bacon
2 large eggs
1/2 teaspoon marjoram, optional
Salt, to taste
Freshly ground black pepper, to taste
3 tablespoons all-purpose flour, optional
4 to 6 feet of hog casings, rinsed three times
For the Bacon-Sour Cream Gravy:
1/2 pound bacon, diced
1 large onion, chopped
1 cup sour cream
Freshly ground black pepper to taste
1 to 2 tablespoons milk, optional

Steps:

  • Sauté 1 large finely chopped onion in 3 tablespoons butter or omit the butter and sauté the onion in 3 strips chopped bacon. Let come to room temperature.
  • In a large bowl, combine 12 medium finely grated russet potatoes, onion with or without bacon, 2 large eggs, 1/2 teaspoon marjoram, if using, salt and pepper to taste. If the mixture is too loose, add a few tablespoons of flour.
  • Stuff mixture into cleaned hog casings. Prick the casing in several spots so it doesn't explode while cooking. Boil in salted water for about 1 hour or boil 45 minutes and brown in a 350 F oven in a 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 F oven. Serve with either sour cream or bacon-sour cream gravy.

Nutrition Facts : Calories 669 kcal, Carbohydrate 61 g, Cholesterol 134 mg, Fiber 6 g, Protein 25 g, SaturatedFat 14 g, Sodium 1036 mg, Sugar 6 g, Fat 36 g, ServingSize 2 lbs. sausage (8 servings), UnsaturatedFat 0 g

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