Polish blood pudding recipe with caramelised onion
Polish black pudding (kaszanka) 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 sourdough.
Servings: 2 people
- 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.