Kaszanka [ka-shan-kah] – a Polish sausage filled with buckwheat and other, erm, pork stuff. Since April is a month of PorkFest in Australia, and the sausage is rumoured to make an appearance at the London 2012 Olympic Games, I thought I’d share this simple recipe using pork belly’s least popular cousin, the black pudding.
Growing up, one of my favourite meals at home, at the school or at a weekend grill was kaszanka. The great thing about the sausage’s Polish name, unlike its foreign cousins’ is that nowhere in its name does it mention blood. It’s named after buckwheat, the other main filler specific to the Polish version of this delicous but slightly vampiric sounding sausage.
Similar to the English blood pudding, Spanish morcilla, French boudin noir and German Blutwurst, only better. It’s sweet, delectably crunchy on the outside when grilled or fried and because of the buckwheat filler, unlike the German Blutwurst, it actually has a pleasant non-pasty texture. Really worth a try!
Polish black pudding (kaszanka) with caramelised onion
Polish black pudding is best for this recipe as it contains buckwheat and when it cooks the sausage retains its shape better. But other varieties can be used also. The recipe itself is simple, but very satisfying. It calls for plenty of onion and pepper, and as with most Polish dishes, a side of lightly buttered rye sourdough.
For the kaszanka and caramelised onion:
- 1 kaszanka sausage // or black pudding sausage
- 1 red or brown onion, peeled and sliced finely
- 2 tbsp oil
- freshly ground black pepper
- a slice of rye sourdough
To make the dish: slice kaszanka into 4-5 rings on a diagonal. Heat oil in a medium-sized pan over medium heat. Add onion and pepper. Cook, stirring for about 2 minutes. Push onion to the sides of the pan and add kaszanka slices. Cook for 2 minutes on each side, or until the sausage becomes lightly crunchy and browned on the outside.
To serve: transfer to your serving plate from the pan and serve with a slice of fresh rye sourdough.