Kaszanka (Polish Blood Sausage)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   If preparing in the oven, preheat the oven to 180°C (350°F).

   Tip van de kok: Kaszanka can also be grilled or pan-fried.

2. 2

   Carefully poke a few holes in the casing of the kaszanka with a fork to prevent it from bursting during cooking.

   Ongeveer 1 min

3. 3

   Heat the lard in a large oven-safe frying pan or a baking dish over medium heat.

   Ongeveer 2 min

   Tip van de kok: Butter or oil can be used as alternatives to lard.

4. 4

   Add the sliced yellow onion to the pan and sauté until softened and lightly caramelized, about 5-7 minutes.

   Ongeveer 7 min

5. 5

   If using, add the sliced apple and cook for another 3-5 minutes until slightly tender.

   Ongeveer 5 min

   Tip van de kok: Apples add a touch of sweetness that pairs well with the rich kaszanka.

6. 6

   Place the kaszanka in the pan with the onions and apples.

   Ongeveer 1 min

7. 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.

   Ongeveer 20 min

   Tip van de kok: Alternatively, continue to pan-fry on medium heat, turning every few minutes, until cooked through and browned.

8. 8

   If using, warm the drained sauerkraut in a separate small pot or in the microwave.

   Ongeveer 5 min

9. 9

   Remove the kaszanka from the oven and slice into thick rounds.

   Ongeveer 1 min

   Tip van de kok: Be careful as the inside will be very hot.

10. 10

    Serve immediately with the sautéed onions and apples, a side of warm sauerkraut, and a sprinkle of fresh parsley if desired.