What is black pudding?
Blood pudding (black pudding or kaszanka [ka-shan-kah] in Polish) is a pork sausage filled with buckwheat pork and pork blood. Similar to the Spanish morcilla, French boudin noir and German Blutwurst, only better.
How to cook blood pudding?
It’s sweet and delectably crunchy on the outside when grilled or fried. Enjoy it cold, sliced as part of a meat and cheese platter. Because of the buckwheat filler, unlike the German Blutwurst, it actually has a pleasant non-pasty texture. Really worth a try!
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 blood pudding recipe.
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 is that nowhere does it mention blood. It’s named after buckwheat, the other main filler specific to the Polish version of this delicious but slightly vampiric sounding sausage.
Polish blood pudding recipe with caramelised onion
- 2 blood pudding sausages or Polish kaszanka
- 4 tablespoons olive oil
- 2 red or brown onions peeled and sliced finely
- freshly ground black pepper
- 2 slices sourdough for serving
- Slice black pudding 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 5 minutes or until translucent.
- Push onion to the sides of the pan and add black pudding slices. Cook for 2 minutes on each side, or until the sausage becomes lightly crunchy and browned on the outside.
- Transfer to your serving plate from the pan and serve with a slice of fresh rye sourdough.