Bucket potato in lithuanian

1 serving


peel the potatoes, rinse well, grate, add salt, toasted lard chopped from the guts, mix everything. mass fill (without pressing) well-cleaned pork guts and tie the ends of the guts. put them on a baking sheet with a little melted lard and fry in a moderately heated oven. during roasting, pour fat, and so that they do not crack, the intestines must be pierced in several places. when one side is baked, flip to the other. when serving, cut buckets into pieces and pour toasted fresh pork lard.