Entree: Lithuania – Northern Culinary Region – Vėdarai (Potato-stuffed pig intestines — traditional Lithuanian potato sausages)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 40 min

Total 1 hr 25 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 3 lb starchy potatoes, peeled and coarsely grated
- 2 medium onions, about 8 oz, finely chopped
- 8 oz smoked bacon or pork belly, diced
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour, as needed to bind
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp dried marjoram or dried thyme
- 2 tbsp (30 ml) lard or vegetable oil for frying
- 1 set cleaned pig small intestines (hog casings), about 1 lb usable
- 1/4 cup (60 ml) water (only if mixture seems too dry)

Show original ingredient measurements

- 3 lb (1.36 kg) starchy potatoes, peeled and coarsely grated
- 2 medium onions, about 8 oz (225 g), finely chopped
- 8 oz (225 g) smoked bacon or pork belly, diced
- 1 large egg, lightly beaten
- 1/4 cup (30 g) all-purpose flour, as needed to bind
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (1 g) dried marjoram or dried thyme
- 2 tbsp (30 ml) lard or vegetable oil for frying
- 1 set cleaned pig small intestines (hog casings), about 1 lb (450 g) usable
- 1/4 cup (60 ml) water (only if mixture seems too dry)

Instructions

Gram weights below are shown as approximate US weights.

1. Grate potatoes into a large bowl and immediately squeeze out excess liquid through a fine sieve or cheesecloth; reserve the liquid and allow it to sit so the starch settles, then pour off the clear liquid and return the settled starch to the potatoes.
2. In a skillet over medium heat, render the diced bacon or pork belly until fat is released and pieces are golden, about 6–8 minutes; remove most of the fat (reserve 1–2 tbsp) and add the chopped onions to soften, cooking another 4 minutes; let cool slightly.
3. Combine the grated potatoes, reserved potato starch, cooked bacon and onions, beaten egg, flour, salt, pepper, and marjoram in a bowl; mix until it holds together—add up to the 1/4 cup flour or 1/4 cup (60 ml) water as needed to achieve a moist but packable mixture.
4. Rinse the cleaned intestines under cold water and run water through to check they are clear; keep them in cool water until ready to fill. If long, trim to manageable lengths (about 12–18 in / 30–45 cm) and tie one end with kitchen twine.
5. Using a funnel or sausage-stuffing attachment, loosely pack the potato mixture into the casings, leaving small spaces for expansion; twist into 6–8 links about 4–6 in (10–15 cm) long and tie the ends securely.
6. Place the filled sausages in a deep pot and cover with cold water; bring to a gentle simmer and poach for 30–40 minutes without boiling to set the filling.
7. Remove sausages from the poaching liquid, drain, and pat dry; prick any large air pockets with a needle.
8. Heat the reserved lard or vegetable oil in a skillet over medium-high heat; fry the poached sausages, turning, until golden-brown and crisp on the outside, about 5–8 minutes total. Alternatively, finish under a preheated 400°F (200°C) oven for 10–15 minutes for a drier result.
9. Let rest 5 minutes, slice crosswise or serve whole with mustard, sour cream, or lingonberry jam and boiled potatoes or sauerkraut.

1. Grate potatoes into a large bowl and immediately squeeze out excess liquid through a fine sieve or cheesecloth; reserve the liquid and allow it to sit so the starch settles, then pour off the clear liquid and return the settled starch to the potatoes.
2. In a skillet over medium heat, render the diced bacon or pork belly until fat is released and pieces are golden, about 6–8 minutes; remove most of the fat (reserve 1–2 tbsp) and add the chopped onions to soften, cooking another 4 minutes; let cool slightly.
3. Combine the grated potatoes, reserved potato starch, cooked bacon and onions, beaten egg, flour, salt, pepper, and marjoram in a bowl; mix until it holds together—add up to the 1/4 cup (30 g) flour or 1/4 cup (60 ml) water as needed to achieve a moist but packable mixture.
4. Rinse the cleaned intestines under cold water and run water through to check they are clear; keep them in cool water until ready to fill. If long, trim to manageable lengths (about 12–18 in / 30–45 cm) and tie one end with kitchen twine.
5. Using a funnel or sausage-stuffing attachment, loosely pack the potato mixture into the casings, leaving small spaces for expansion; twist into 6–8 links about 4–6 in (10–15 cm) long and tie the ends securely.
6. Place the filled sausages in a deep pot and cover with cold water; bring to a gentle simmer and poach for 30–40 minutes without boiling to set the filling.
7. Remove sausages from the poaching liquid, drain, and pat dry; prick any large air pockets with a needle.
8. Heat the reserved lard or vegetable oil in a skillet over medium-high heat; fry the poached sausages, turning, until golden-brown and crisp on the outside, about 5–8 minutes total. Alternatively, finish under a preheated 400°F (200°C) oven for 10–15 minutes for a drier result.
9. Let rest 5 minutes, slice crosswise or serve whole with mustard, sour cream, or lingonberry jam and boiled potatoes or sauerkraut.