This is probably the most popular Lithuanian dish.
1 kg (2 lbs) raw potatoes, peeled and grated
4 cooked potatoes
Put raw potato gratings in a double cheese cloth and squeeze dry. Save the potato liquid, let potato starch settle at the bottom, decant potato liquid and mix starch with dry potato gratings. Rice boiled potatoes and add to raw grated potatoes, salt and blend well. Take about 1/2 cup of potato mixture and flatten, making a round form. Place a spoonful of filling in the center of the round, fold over, seal seam, make an oblong shape. Put Zeppelins into boiling water and cook for about 30 minutes, stirring gently.
Fillings for Zeppelings:
Smoked Ham Filling
300gr (9 oz) smoked ham
Beef or Pork Filling
300gr (9 oz) ground meat, pork or beef
1 teaspoon marjoram
Lithuanian Potato Sausages
1 kg (2 lbs) potatoes, peeled and grated
200 g (1 cup) bacon
1/2 teaspoon marjoram
salt and pepper
natural pork casings
Fry bacon and onion, add to grated potatoes. Add seasonings and mix well. Fill pork casings with potato mixture and place sausages into a greased baking dish with 1/2 inch layer of water. Prick sausages with a needle so that they do not break as they expand while baking. Bake in a preheated oven at 350F/180C, until sausages are nicely browned, baste several times with baking liquid, while sausages are baking.
They are served for lunch with fried bacon.
Potato sausages are very popular throughout Lithuania, and are often prepared during pig slaughtering.