Main Course

Kaszanka (Polish Blood Sausage)

Name: Kaszanka (Polish Blood Sausage)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: polish
Ingredients: 500 g kaszanka; 1 pcs yellow onion sliced; 2 tbsp lard; 1 pcs apple cored and sliced (optional); 250 g sauerkraut drained (optional); 2 tbsp fresh parsley chopped (optional)

Kaszanka is a traditional Polish blood sausage made from buckwheat groats, pig's blood, and offal, typically liver, lungs, and skin. It's seasoned with onion, marjoram, and pepper, then cooked until heated through and often served with fried onions or sauerkraut.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium

Mise en place

Ingredients

500 gkaszanka
1 pcsyellow onion, sliced
2 tbsplard
1 pcsapple, cored and sliced(optional)
250 gsauerkraut, drained(optional)

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

fork · frying pan · cutting board · knife · oven

The method

Step by step

1
If preparing in the oven, preheat the oven to 180°C (350°F).
Cook’s note: Kaszanka can also be grilled or pan-fried.
2
Carefully poke a few holes in the casing of the kaszanka with a fork to prevent it from bursting during cooking.
About 1 min
3
Heat the lard in a large oven-safe frying pan or a baking dish over medium heat.
About 2 min
Cook’s note: Butter or oil can be used as alternatives to lard.
4
Add the sliced yellow onion to the pan and sauté until softened and lightly caramelized, about 5-7 minutes.
About 7 min
5
If using, add the sliced apple and cook for another 3-5 minutes until slightly tender.
About 5 min
Cook’s note: Apples add a touch of sweetness that pairs well with the rich kaszanka.
6
Place the kaszanka in the pan with the onions and apples.
About 1 min
7
Transfer the pan to the preheated oven and bake for 15-20 minutes, or until the kaszanka is heated through and the casing is slightly crispy.
About 20 min
Cook’s note: Alternatively, continue to pan-fry on medium heat, turning every few minutes, until cooked through and browned.
8
If using, warm the drained sauerkraut in a separate small pot or in the microwave.
About 5 min
9
Remove the kaszanka from the oven and slice into thick rounds.
About 1 min
Cook’s note: Be careful as the inside will be very hot.
10
Serve immediately with the sautéed onions and apples, a side of warm sauerkraut, and a sprinkle of fresh parsley if desired.

Keep it good

Storage

Store any leftover kaszanka in an airtight container in the refrigerator.

Reheating

Reheat gently in a frying pan over medium heat or in the microwave until warmed through.