Vėdarai

Ingredients10

• starchy potatoes1.5 kg
• smoked pork belly or bacon250 g
• onion1
• natural pork casings2 m
• whole milk100 ml
• salt2 tsp
• black pepper1 tsp
• dried marjoram1 tsp
• caraway seeds1/2 tsp
• butter30 g

Method

1. Soak the pork casings in cold water, then rinse them thoroughly inside and out.
2. Peel the potatoes and grate them finely. Squeeze out excess liquid, reserving a little of the settled potato starch from the bottom.
3. Dice the pork belly and onion very finely and mix them with the grated potatoes, reserved starch, milk, salt, pepper, marjoram, and caraway.
4. Tie one end of a casing, stuff it loosely with the potato mixture, and tie into sausages about 15 cm long. Prick each one several times.
5. Simmer the sausages in salted water for about 20 minutes, until the filling is set.
6. Drain them, then brown in butter in a pan or bake at 200°C for about 25 minutes until the skins are crisp.
7. Serve hot, traditionally with sour cream or fried onions.