Entree: Lithuania – Southern Culinary Region – Vėdarai (Potato-stuffed hog intestine sausage made from mashed potatoes, onions, and pork fat)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 45 min

Additional 15 min

Total 1 hr 35 min

Ingredients

- 3 lb (1.36 kg) starchy potatoes, peeled and quartered
- 8 oz (225 g) smoked bacon or pork belly, finely diced
- 1 large onion, about 8 oz (225 g), finely chopped
- 2 tbsp (30 ml) pork fat or unsalted butter
- 1 1/2 tsp (8 g) salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried marjoram
- 2 cloves garlic, minced (about 6 g)
- 1 lb (450 g) cleaned hog small intestine prepared for stuffing
- 1 large egg, beaten (about 50 g)
- 2 tbsp (30 ml) sour cream or heavy cream (optional)
- 2 tbsp (30 ml) neutral oil or lard for frying

Instructions

1. Step 1: Rinse and prepare casings — turn cleaned hog small intestine inside out, rinse thoroughly under cold water, soak 15 minutes in lightly salted water, then rinse again and keep refrigerated until ready to stuff.
2. Step 2: Boil potatoes in salted water until very tender, 20–25 minutes, then drain and return to the hot pot to steam off excess moisture for 2 minutes.
3. Step 3: While potatoes cook, sauté diced bacon in 2 tbsp pork fat over medium heat until fat renders and pieces begin to brown, 6–8 minutes. Add chopped onion and cook until soft and translucent, about 6–8 minutes. Stir in minced garlic and cook 1 minute; remove from heat.
4. Step 4: Mash potatoes until smooth, then mix in the sautéed bacon-onion mixture, beaten egg, sour cream if using, marjoram, salt, and pepper. Adjust seasoning; mixture should be moist but hold its shape.
5. Step 5: Fill a piping bag or a sturdy plastic bag with the potato mixture and snip the corner. Carefully stuff the potato mixture into the prepared intestine, leaving room to tie both ends and to allow expansion; tie off into 8–10 inch (20–25 cm) links with kitchen twine.
6. Step 6: Gently prick each link a few times with a needle to prevent bursting. Place links in a large pot, cover with water, bring to a gentle simmer (do not boil vigorously) and poach for 20–25 minutes until heated through.
7. Step 7: Remove links, drain well and pat dry. To finish, either brush with a little oil and brown in a preheated 375°F (190°C) oven for 15–20 minutes until crisp, or pan-fry in 2 tbsp oil over medium-high heat until golden and crisp on all sides, about 3–4 minutes per side.
8. Step 8: Let rest 5 minutes, slice into portions and serve warm with sour cream, vinegar pickles, or sautéed cabbage as traditionally enjoyed in Southern Lithuania.