Entree: Poland – Mazovia / Warsaw – Kaszanka (Polish blood sausage pan-fried and served with onions and potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 4 kaszanka sausages, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 1 lb (454 g) waxy potatoes, peeled and cut into 1/2-inch (1.3 cm) cubes
- 2 tbsp (30 ml) butter for potatoes
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 tbsp (15 ml) white vinegar
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- Salt to taste
- Black pepper to taste

Instructions

1. Rinse and pat dry the potatoes. Parboil the potato cubes in salted boiling water for 6–8 minutes until just tender; drain and set aside.
2. In a large skillet over medium-high heat, melt 1 tbsp (15 ml) lard or oil. Add the parboiled potatoes and fry until golden and crisp, about 8–10 minutes; remove and keep warm.
3. Add remaining 1 tbsp (15 ml) lard or oil to the skillet. Add the sliced onion and caraway seeds and sauté over medium heat until the onion is soft and caramelized, about 10–12 minutes.
4. While onions cook, place the whole kaszanka sausages on a separate plate and, if desired, prick lightly with a fork to prevent bursting.
5. Push the onions to one side of the skillet, add the kaszanka and brown on all sides over medium heat until the skins are crisp, about 6–8 minutes total. If the sausages swell, lower heat and continue to brown gently.
6. Slice the browned kaszanka into 1-inch (2.5 cm) pieces in the pan, mix with the onions, add the white vinegar, and toss to deglaze and coat.
7. Return the crispy potatoes to the skillet and gently combine with the sausage and onions. Season with salt and black pepper to taste.
8. Sprinkle with chopped parsley and serve immediately.