Entree: Poland – Greater Poland – Kaszanka (Traditional Polish blood sausage with buckwheat and pork, typically pan-fried and served with onions and potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 4 kaszanka sausages, approx. 4 oz (115 g) each
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 lb (900 g) potatoes, peeled and cut into 1/2-inch (1 cm) wedges
- 2 tbsp (30 ml) butter
- 1 tsp (1 g) dried marjoram or 1 tbsp (3 g) fresh chopped marjoram
- 2 tbsp (30 ml) chopped fresh parsley
- Coarse salt
- Freshly ground black pepper
- Mustard for serving (optional)

Instructions

1. Parboil the potato wedges in salted water until just tender, about 8–10 minutes; drain and let steam-dry for 2 minutes.
2. Heat 1 tbsp (15 ml) lard or oil in a large skillet over medium-high heat and add the potato wedges. Fry, turning occasionally, until golden and crisp, about 12–15 minutes; remove and keep warm.
3. In the same skillet, add 1 tbsp (15 ml) lard or oil and 1 tbsp (15 ml) butter. Add the sliced onion and cook over medium heat until deeply caramelized, about 12–15 minutes, stirring occasionally; season with a pinch of salt and pepper.
4. Meanwhile, slice each kaszanka sausage into 1/2-inch (1 cm) rounds or split lengthwise if preferred. Heat a separate heavy skillet over medium-high heat and add a little lard or oil. Fry the kaszanka slices in a single layer until browned and crisp at the edges, about 3–4 minutes per side. Be careful as the sausage can release fat and juices.
5. Return the potatoes to the onion pan and toss with remaining butter, marjoram, salt, and pepper; heat through for 1–2 minutes.
6. Plate potatoes and onions, top or accompany with the fried kaszanka, sprinkle with chopped parsley, and serve immediately with mustard on the side if desired.