Lithuanian Potato Sausage (Vedarai) Recipe – European Special
Vedarai is a traditional Lithuanian dish made by stuffing natural pork casings with a flavorful mixture of grated potatoes, onions, and bacon or pork fat. This rustic, hearty sausage is baked until golden and crispy outside with a soft, savory interior. It’s a beloved comfort food in Lithuanian cuisine—perfect served with sour cream or alongside sauerkraut.
- 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.
