Kaszanka (Polish Buckwheat Blood Sausage) with Fried Apples

About This Recipe

Kaszanka is a real, traditional Polish dish, known as Polish Buckwheat Blood Sausage. Pan-fried slices of buckwheat blood sausage served with sweet caramelized apples and fried onions.\n\nKaszanka has been made in Poland for generations as a way to use every part of the pig during traditional autumn slaughter, with buckwheat groats added as a filler that also gives the sausage its distinctive texture.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Polish home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 500 gkaszanka (buckwheat blood sausage)(sliced into rounds)
• 2 tbspneutral oil
• 1yellow onion(sliced)
• 2tart apples(cored and sliced)
• 1 tbspbutter
• 1 tspsugar
• 0.25 tspground cinnamon

Instructions

1. 1

   Fry the onion

   Heat oil in a skillet and fry the sliced onion over medium heat until soft and lightly golden, about 8 minutes; set aside.

2. 2

   Caramelize the apples

   In the same pan, melt butter and add apple slices with sugar and cinnamon, cooking until softened and lightly caramelized, about 6 minutes; set aside.

3. 3

   Fry the sausage

   Add the sliced kaszanka to the pan and fry over medium heat for about 4 minutes per side until crisp on the outside and heated through; be gentle when turning as it can crumble.

4. 4

   Combine

   Return the fried onions and apples to the pan briefly to warm through together.

5. 5

   Plate

   Arrange the fried kaszanka slices on plates.

6. 6

   Serve

   Top with the caramelized apples and onions and serve hot.

Variations

• •

  Serve with sauerkraut instead of apples for a more savory, tangy pairing.

• •

  Add a drizzle of honey over the apples for extra sweetness.

• •

  Serve with mashed potatoes for a heartier meal.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions