Potato sausages (vegan potato sausage recipe)

Potato sausages are a popular traditional dish found in many European cuisines. In Lithuania, they are known as Vedarai and symbolize home comfort and hospitality. In Germany, similar dishes are called Bratwurst, often prepared with lard or pork fat. In Ukraine, a traditional lean (vegan) version is widely known as «kartoplyanytsia» (potato sausage).

If you’ve never tried this delicacy, it’s definitely worth making. These homemade potato sausages are hearty, flavorful, and satisfying — perfect as a centerpiece for both everyday meals and festive tables.

If you slightly adapt the classic recipe by replacing sunflower oil with black cumin seed oil, the dish becomes incredibly aromatic, with a spicy, rich flavor and added health benefits.

Black cumin oil (Nigella sativa oil) is rich in omega-3, omega-6 and omega-9 fatty acids, vitamins A, C, B, PP and E, essential minerals such as zinc, magnesium, and selenium.

Regular consumption supports digestion, helps prevent harmful intestinal processes, strengthens the immune system, and may reduce appetite — helping with weight management.

Fresh, organic, cold-pressed black cumin oil is available from CraftOil, produced using certified wooden or polymer presses. The oil is pressed on the day of order, vacuum-sealed, and delivered across Ukraine and Europe.

Browse the CraftOil catalog to discover a wide range of natural superfoods.

Ingredients (vegan potato sausage recipe)

To prepare lean potato sausages, you will need:

• 5–6 medium potatoes;
• 1 silicone sausage casing (or cleaned pork casing for a non-vegan version;
• 2 onions;
• 1 tsp salt;
• ½ tsp ground black pepper;
• 1 tbsp black cumin oil;
• 1 tbsp corn oil;

Step-by-step instructions

Wash, peel, and grate the potatoes (using a standard grater or a Korean-style grater). Let excess liquid drain slightly. Peel and rinse the onions, then finely chop them. Fry one onion in corn oil until golden brown. Mix the second (raw) onion with the grated potatoes.

Add the fried onion to the potato mixture. Season with salt, pepper, and black cumin oil. Mix thoroughly. Stuff the mixture into a silicone casing or pork intestine. Tie both ends securely with thread or kitchen twine.

Shape the sausage into a ring and tie again for stability. Bake in a preheated oven at 200°C (392°F) for 20 minutes. Then flip and bake for another 15 minutes at a slightly lower temperature.

Serve the potato sausage hot, optionally garnished with fresh herbs or topped with sour cream.

Notes & Tips:

For a golden, crispy color, mix the potatoes with a small amount of camelina flour. Camelina oil, corn oil, and other cold-pressed oils are available from CraftOil.