How to prepare a polish blood sausage/black pudding {kaszanka, kiszka, krupniok} 3 ways
Kaszanka is a traditional Polish dish made from pork meat, organ meat, barley or buckwheat, and pig's blood. The sausage is known by different names such as kasha-nkah, kiszka, and krupniok. It is usually stuffed into small or large intestine casings, shaped into a ring.
This delicacy is widely consumed in Poland and is prepared in various ways. Summertime is a perfect occasion to grill Kaszanka, while in other seasons, it can be enjoyed as a sandwich.
I am sharing three methods of preparing Kaszanka that are passed down through generations in my family. These methods have been used by my grandparents, parents, and now, me. I hope you will try them and enjoy this traditional dish!
1. The Kaszanka Sandwich
This is an easy and simple way to enjoy kaszanka. It is an open-faced sandwich with sliced blood sausage served cold. To enhance its taste, you can garnish it with onions, pickles, mustard, or polish horseradish. This straightforward preparation does not compromise the delicious taste of kaszanka.
2. Fried Kaszanka with Caramelized Onions
This is a personal favorite way of enjoying kaszanka. The caramelized onions complement the dish, and the meat is seared to perfection when roasted in a frying pan for a few minutes. For an extra kick, you can add as much pepper as you like. The more peppery it is, the better it tastes.
3. Roasted Kaszanka with Onions
This is another way to prepare kaszanka, using the oven instead of a frying pan. Like the fried version, it is prepared with onions. However, during the roasting process, some of the kaszanka may "ooze" out of the casing, but that's normal.
This delicacy is widely consumed in Poland and is prepared in various ways. Summertime is a perfect occasion to grill Kaszanka, while in other seasons, it can be enjoyed as a sandwich.
I am sharing three methods of preparing Kaszanka that are passed down through generations in my family. These methods have been used by my grandparents, parents, and now, me. I hope you will try them and enjoy this traditional dish!
1. The Kaszanka Sandwich
This is an easy and simple way to enjoy kaszanka. It is an open-faced sandwich with sliced blood sausage served cold. To enhance its taste, you can garnish it with onions, pickles, mustard, or polish horseradish. This straightforward preparation does not compromise the delicious taste of kaszanka.
2. Fried Kaszanka with Caramelized Onions
This is a personal favorite way of enjoying kaszanka. The caramelized onions complement the dish, and the meat is seared to perfection when roasted in a frying pan for a few minutes. For an extra kick, you can add as much pepper as you like. The more peppery it is, the better it tastes.
3. Roasted Kaszanka with Onions
This is another way to prepare kaszanka, using the oven instead of a frying pan. Like the fried version, it is prepared with onions. However, during the roasting process, some of the kaszanka may "ooze" out of the casing, but that's normal.
Ingredients
- 10-12 kaszanka links or 2 large round kaszanka
- 14-16 medium onions, sliced
- 6 tbsp of vegetable oil
- 6 tbsp of butter
- Salt and pepper to taste
- 10-12 kaszanka links or 2 large round kaszanka
- 14-16 medium onions, sliced
- 6 tbsp of vegetable oil
- 6 tbsp of butter
- Salt and pepper to taste
- 10-12 kaszanka links
- 10-12 onions (1 small-medium onion per link)
- 4-6 tbsp of vegetable oil + 4 tbsp of butter
- Salt and pepper (as much as you like)
The Kaszanka Sandwich:
Fried Kaszanka with Caramelized Onions:
Roasted Kaszanka with Onions:
- 1. The Kaszanka Sandwich: Preparing the Onions - slice the onions and sauté them in a mixture of oil and butter until they turn caramelized.
- 2. Adding the Blood Sausage - remove the kaszanka from its casing, slice it and add it to the caramelized onions.
- 3. Mix the ingredients until the sausage is broken up and well combined with the onions.
- 4. Let it caramelize for a few minutes before mixing it again. Stir and let it caramelize once more.
- 5. Serving the Dish - serve the caramelized kaszanka and onions on bread or with a side of fried egg.
- 6. Mustard and horseradish are also great accompaniments that will enhance the flavor of the dish.
- 7. Fried Kaszanka with Caramelized Onions: Preparing the Onions - slice the onions and sauté them in a mixture of oil and butter until they turn caramelized.
- 8. Adding the Blood Sausage - remove the kaszanka from its casing, slice it and add it to the caramelized onions.
- 9. Mix the ingredients until the sausage is broken up and well combined with the onions.
- 10. Let it caramelize for a few minutes before mixing it again. Stir and let it caramelize once more.
- 11. Serving the Dish - serve the caramelized kaszanka and onions on bread or with a side of fried egg.
- 12. Mustard and horseradish are also great accompaniments that will enhance the flavor of the dish.
- 13. Roasted Kaszanka with Onions: Preheat the Oven - set the oven temperature to 350℉/180℃.
- 14. Slicing the Onions - slice the onions and set them aside.
- 15. Warming the Oil and Butter - place oil and butter in a roasting pan. Place the pan in the oven for a few minutes to warm the oil and melt the butter.
- 16. Adding the Onions and Seasoning - once the butter has melted, add the sliced onions to the pan. Sprinkle salt and pepper to taste, and mix to combine.
- 17. Roasting the Dish - add the kaszanka links to the pan and roast the dish for an additional 20-30 minutes.
- 18. Serving the Dish - serve the roasted kaszanka with mustard and/or horseradish and a side of bread or potatoes for a complete meal.
- 19. Note: Grilling kaszanka in the summer is a popular way to enjoy this delicacy. However, it can be a challenge to grill it properly due to its loose texture. To ensure a successful outcome, place the sausage in the coolest spot of the grill and heat it slowly over low heat. This slow and steady approach will result in a perfectly cooked sausage with a crisp outer skin. Enjoy!
Recipe Directions
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