Lithuanian Potato Sausage (Vedarai) Recipe – European Special
Lithuanian Potato Sausage, known as Vedarai, is a traditional Eastern European dish that combines grated starchy potatoes, finely chopped onions, and savory bacon or salt pork. This hearty mixture is stuffed into natural pork casings and baked until golden and crispy, offering a satisfying and flavorful meal. Often served with sour cream or alongside pickled vegetables, Vedarai is a beloved comfort food in Lithuanian cuisine, perfect for gatherings or cozy dinners.
- Prep Time30 min
- Cook Time1 hr
- Total Time1 hr 30 min
Lithuanian Potato Sausage Ingredients:
- 2.5 lbs (1.1 kg) starchy potatoes, peeled and grated
- 1 large onion, finely chopped
- 6 oz (170g) bacon or salt pork, finely chopped
- 1–2 cloves garlic, minced (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp marjoram (optional)
- Natural pork casings, rinsed and soaked
Prepare Filling:
Grate the potatoes and place in a colander to drain excess moisture. In a large bowl, mix the grated potatoes, onion, bacon, garlic (if using), salt, pepper, and marjoram.
Stuff the Sausage:
Using a sausage stuffer or a funnel, carefully fill the pork casings with the potato mixture. Don’t overstuff—leave a bit of room for expansion during baking. Tie off the ends.
Bake:
Preheat oven to 180°C (350°F). Place sausages in a greased baking dish or on a wire rack over a pan. Prick a few holes in the casing to release steam. Bake for 50–60 minutes, turning once halfway, until golden and slightly crispy.
Serve:
Let rest for 5–10 minutes. Slice and serve warm with sour cream, sautéed onions, or pickled vegetables.
Recipe Notes :
Crispier Texture: For an extra crispy skin, broil the sausages for 5 minutes at the end of baking.
Drain Well: Squeeze or drain some liquid from grated potatoes to avoid soggy filling.
Casing Tip: Natural pork casings give the best texture—rinse thoroughly and soak before using.
No Casings? Use a baking dish to layer the mixture like a casserole and bake until golden.
Flavor Boost: A bit of smoked paprika or fried onions can add depth to the filling.
