Vedarai - Lithuanian Potato Sausage Recipe

Welcome, food adventurers! Get ready to explore a hidden gem of Eastern European cuisine: Vedarai. This isn't just any `potato sausage recipe`; it's a culinary journey to Lithuania, a land where comfort food reigns supreme. Vedarai, often called Lithuanian potato sausage, is a beloved traditional dish that embodies the hearty spirit of Lithuanian cooking. It's a simple yet incredibly satisfying blend of grated potatoes, savory bacon, and aromatic spices, all lovingly encased in natural casings and baked to golden perfection. For centuries, this `sausage and potatoes recipe` has graced Lithuanian tables, especially during special occasions and harvest festivals, offering warmth and flavor that truly speaks to the soul. Whether you're a seasoned chef or just starting your culinary exploration, preparing this `Lithuanian potato sausage` is an experience you won't forget. Let's dive into creating your own delicious batch of Vedarai!

Ingredients

• 3 lbs (approx. 6-7 medium) raw potatoes, peeled
• 1 large onion, peeled
• 8 oz (about 1 cup) smoked bacon or pork belly, diced
• 1 tablespoon fresh marjoram, finely chopped (or 1 teaspoon dried)
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• 1-2 tablespoons milk or heavy cream (optional, for creaminess)
• 2-3 feet natural hog casings (approximately 1.25-1.5 inches in diameter), rinsed

Directions

1. Preparing the Potato Filling
2. Grate the Potatoes: Using the finest setting on a box grater or a food processor with a grating disc, grate all the peeled potatoes into a large bowl.
3. Drain Excess Liquid: This is crucial for a firm sausage! Place the grated potatoes into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. You'll be surprised how much comes out! Discard the potato starch liquid, or let the starch settle at the bottom and add it back for extra binding if you prefer.
4. Prepare the Bacon & Onion: In a frying pan, cook the diced smoked bacon or pork belly over medium heat until crispy. Remove the bacon bits with a slotted spoon and set aside.
5. Sauté the Onion: Drain most of the bacon fat from the pan, leaving about a tablespoon. Add the finely diced onion to the pan and cook until translucent and softened, about 5-7 minutes.
6. Combine Ingredients: In the bowl with the drained grated potatoes, add the cooked bacon bits, sautéed onion, fresh marjoram, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed. If your mixture seems a bit dry, you can add 1-2 tablespoons of milk or cream for extra moisture and richness.
7. Preparing Sausage Casings
8. Rinse Thoroughly: Natural hog casings come packed in salt. Rinse them inside and out under cold running water to remove all the salt. This can take several minutes.
9. Soak: Place the rinsed casings in a bowl of lukewarm water for at least 30 minutes to an hour. This will make them pliable and easier to work with.
10. Check for Holes: Before stuffing, run water through the entire length of each casing to check for any small holes or tears. If you find one, simply cut the casing at that point and use the shorter sections.
11. Stuffing the Sausages
12. Choose Your Method: You can use a dedicated sausage stuffer, a meat grinder attachment with a sausage stuffer nozzle, or even a wide-mouthed funnel with a wooden spoon for a more rustic approach.
13. Load the Casing: Carefully slide one end of the prepared casing onto the stuffer nozzle, gathering the entire length onto it, leaving about 4-6 inches hanging off the end.
14. Stuffing: Begin to feed the potato mixture into the casing, slowly and steadily. The key is to fill it firmly but not too tightly, as the potatoes will expand slightly during cooking. You want the sausage to be plump but still have a little give.
15. Avoid Air Pockets: As you stuff, gently guide the casing off the nozzle. Try to avoid creating large air pockets. If you see any, you can prick them with a sterile needle or toothpick.
16. Twist into Links: Once the casing is filled, gently twist the sausage into links of your desired length (typically 6-8 inches). You can tie off the ends with kitchen twine or simply twist them securely.
17. Cooking the Sausages
18. Preheat Oven: Preheat your oven to 375°F (190°C).
19. Prepare Baking Sheet: Lightly grease a large baking sheet or line it with parchment paper.
20. Baking Technique: Place the Vedarai links on the prepared baking sheet. For a crispy exterior and perfectly cooked interior, you can brush them lightly with a little melted butter or oil.
21. Bake: Bake for 60-90 minutes, or until the sausages are golden brown and cooked through. The exact time will depend on the thickness of your sausages. To ensure even cooking and browning, flip the sausages halfway through the baking time.
22. Check for Doneness: The internal temperature should reach at least 160°F (71°C). The potatoes inside should be tender, and the casing should be nicely browned and slightly crispy.