Polish Kaszanka is a sausage made of pig’s blood and groats (buckwheat or barley). Some cooks add pig’s liver, depending on the region. It’s traditional polish food. Originally it was a dish prepared after pig sticking, to use all the parts of the pig. It has quite high levels of fat and cholesterol, but at the same time it supplements iron and zinc. Use it cautiously and enjoy your Kaszanka – Blood Sausage fried with onion:)
Kaszanka can be served cold, grilled or fried on the pan.
Ingredients
- 2 blood sausages
- onion
- 2 tbs rapeseed oil
- salt & pepper
Remove the skin from blood sausages and dice them.
Chop the onion and fry on the oil. Sprinkle with salt.
Add diced blood sausage and season with pepper.
Once it’s a little bit melted and mixed, then your Kaszanka – Blood Sausage fried with onions is ready.
Serve with mustard and bread. Smacznego:)
If you like Polish traditional food, you may like Polish Tripe soup- Flaki🙂
Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts! Have you tried Kaszanka – Blood Sausage before?
Thanks for liking and sharing my recipes to your friends – it helps to develop my blog!
This was delicious!
Hi Aleksandra,
I was lucky enough last year to be living back home with my parents. I say lucky as in the intervening 28 years since I left we now have 5 very good Eastern European shops in the City centre. One of them being particularly good. Orzelek International Foods. I had various Kaszanka including the long ones like you show in the picture. I was also given a slice of something similar but this was much larger, almost meatloaf shaped. It was absolutely delicious and I bought 12 slices. They’re very good saleswomen in there lol.
Even in Wakefield with those wonderful shops, Kaszanka wasn’t guaranteed. My chances of finding here at home are less. I will demand Kaszanka!
I would dearly love to make this recipe.
I’ll leave a review (as always) when I do.
Paul:-)
Hi Aleksandra,
I finally was able to buy Kaszanka at my local Polski Sklep so I made this, from memory. My memory was not quite perfect as I Cooked the Kaszanka in their skins and had the onions on the side to mix as I wished.
Still it was gorgeous. It’s even nicer as it’s so rare to find over here.
Thankyou for sharing,
Paul:-)
Hi Aleksandra,
I finally found some Kaszanka in my LOCAL Polski Sklep so I bought four. Two I ate just with Sarepska Mustard which were gorgeous. I think that the groats were Barley.
The other two I cooked as you do in this recipe. Excellent I made a sandwich with it, spread with butter and Sarepska.
I hope that they will have some when I next go shopping.
Paul:-)
Sounds delish, I’m happy you liked it:)