Lithuanian Potato Sausage
Lithuanian Potato Sausage combines grated potatoes, bacon, and sausage casings for a hearty, savory dish perfect for family dinners or traditional gatherings.
Ingredients
Instructions
- In a skillet, fry bacon and chopped onion until nicely browned; set aside.
- In a bowl, combine grated potatoes, eggs, flour, salt, pepper, bacon, and onion; mix well.
- Push the potato mixture through sausage casings to form links.
- Lay the sausage links in a greased 9 x 13-inch baking dish.
- Bake uncovered at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a richer flavor, consider using smoked bacon or adding garlic to the onion while frying. If you don't have sausage casings, you can shape the potato mixture into patties and pan-fry them instead. Ensure the grated potatoes are well-drained to avoid excess moisture in the mixture. If you prefer vegetarian options, you can substitute bacon with smoked paprika or liquid smoke for a similar flavor.
Serving Suggestions
These Lithuanian Potato Sausages are delicious served with a side of sour cream or applesauce for dipping. They pair wonderfully with roasted vegetables or a fresh salad. For a heartier meal, consider serving them alongside mashed potatoes or with a side of Okra And Rice for a comforting combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the sausage links in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through, or microwave them in short intervals, checking frequently to avoid drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Lithuanian Potato Sausage contains roughly 610 calories, with 14g protein, 70g carbohydrates, and 31g fat. It is an excellent source of vitamin C (42% of the Daily Value), protein (28% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1335mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this recipe?
Yes, you can use various types of potatoes, such as Yukon Gold or Russet, but waxy potatoes hold their shape better. Just ensure they are peeled and grated finely for the best texture in the sausage.
What can I do if the mixture is too wet?
If your potato mixture is too wet, try adding a bit more flour, or let it sit for a few minutes to allow excess moisture to drain. You can also squeeze out some liquid using a clean kitchen towel before mixing.
Can I freeze the sausage links?
Absolutely! Once cooked, let the sausage links cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).