Spirguciai are used on potatoes, vegetables, dumplings, etc. and as a basis for many Lithuanian sauces and gravies. They may be served as is with bread, or alone as a snack.
- Cut into uniform ¼ to ½ inch dices. Place in a heavy skillet over moderate heat. Stir occasionally with a long handled fork.
- When fat is all rendered and spirguciai are uniformly crisp and light brown, pour off melted fat through a strainer.
- Spirguciai may also be fried in a moderate oven. Stir occasionally and watch carefully, when nearly done to avoid scorching.
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