Blood vedarai

Blood vedarai



240 MIN.


Black vedarai is made by baking swine gut with cereals and blood filling. The most delicious - right from the oven. Vedarai is one of the most controversial Lithuanian dishes. But those who hurry to judge them after a short look, should first try it. To some purpose, Lithuanians are proud of this dish for several centuries. Historians say that vedarai appeared in Lithuanian cuisine due to difficult living conditions, when there was a shortage of food and time to produce meal. The most important thing was to get full. Therefore, vedarai dish was always flavoured with a spoonful of sour cream, even pouring fat crackling sauce on it.

More about the object you will find in project implementer website.

You will need

500 g - barley groats
500 g - pearl barley
0.5 l - blood
- fried chopped bacon flitch
- fats
- salt
- mint
1.5 l - water
- pepper
- pig intestines

Dish cooking

Preboil groats, pour the blood, fried pieces of bacon flitch, add the chopped mint and salt. Mix.

Put the prepared mass into the intestines. Do not make it hard to avoid cracking. Cover the baking tin with grease and put the blood pudding in it. Fasten the ends of the blood pudding with a thread or with wooden sticks. Puncture them in several places with a needle to avoid cracking.

Bake in medium heat for 2 to 4 hours.

Eat poured with fried hot pieces of bacon flitch.

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This dish is made according to a certified National Heritage Product recipe showing its cooking process