Vėdarai -- Lithuanian Potato Sausages

smoked meat

🥗Healthier: lean turkey

💰Cheaper: pork shoulder

Lean turkey reduces fat while maintaining flavor.

pork intestines

🥗Healthier: chicken sausage casing

💰Cheaper: natural sausage casings

Chicken sausage casing is lighter and easier to find.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats.

Soak the pork intestine sausage casings for 2 hours.

Boil the milk, then remove from heat.

Fry the bacon until the fat is well rendered, then add the chopped onions and cook down.

Melt the fat (if not already melted) and add the boiled milk into it.

Grate the potatoes into the mixture and stir well.

Tie the end of the sausage casings and pack over the funnel of a sausage stuffer.

Spoon the mixture into the sausage casing, filling it about 80% up.

Remove the air and tie the other end of the sausage casing, twisting to form sausages.

Bake at 200C/400F for one hour, poking them after about 20 minutes to release air.

Heat back up the onions and bacon, then top the vedarai with them and add sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens