Lazy Weekends · Polish
Kaszanka
Pan-seared blood sausage plated with crisp, caramelized onions and earthy buckwheat.
Why This Works
The metallic richness of the blood sausage requires the sweetness of long-cooked onions to find balance.
The Upgrade
Serve with a side of tart pickled beet horseradish for a cutting acidity.
Chef's Secret
Michelin TechniqueAlways score the sausage skin slightly before searing to allow the heat to penetrate the center without exploding the casing.
Ingredients
Total time including resting: 30 min
Directions
Caramelize onions in butter over low heat until deeply golden and sweet.
15 minRemove onions; add sausage slices to the same pan.
1 minSear the sausage until the skin is crispy and the center is hot.
5 minAdd cooked buckwheat to the pan to heat through.
3 minSeason with marjoram, salt, and pepper.
1 minToss the onions back in to combine.
5 minWine Pairing
Gamay
Red Wine
The BottleMarcel Lapierre Morgon
Blood sausage is rich and iron-heavy, requiring a wine with sufficient acidity and bright fruit to cut through the fat. Gamay provides the necessary lift without heavy tannins.
Nutrition per Serving
450
calories
20g
protein
35g
carbs
25g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Braised Red Cabbage
Simmer shredded red cabbage with apple and cider vinegar to provide a tart balance to the richness of the sausage.
Ingredients
Directions
Melt butter in a heavy-bottomed pan over medium heat and sweat onions until translucent.
Add shredded cabbage and apples to the pan, stirring to coat thoroughly in butter.
Whisk together the cider vinegar, brown sugar, and cloves in a small bowl.
Pour the vinegar mixture over the cabbage, season with salt and pepper, and cover tightly.
Reduce heat to low and braise for 15-18 minutes until cabbage is tender but retains slight texture.
Remove lid, increase heat to high for 2 minutes to reduce any excess liquid, and serve immediately.
Side Dish
Pickled Beet Salad
Serve chilled pickled beets to offer a clean, sweet-and-sour profile that cleanses the palate between bites of blood sausage.
Ingredients
Directions
Whisk vinegar, honey, salt, and caraway seeds in a small bowl until fully emulsified.
Place beet rounds in a glass mixing bowl.
Pour the vinaigrette over the beets and toss gently to coat.
Marinate at room temperature for 15 minutes to allow flavors to penetrate.
Fold in the olive oil and fresh dill just before serving.
Serve chilled alongside the warm kaszanka to provide a sharp, clean contrast.
Member Reviews
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This Kaszanka came out incredible. The chef's secret tip is worth the price of admission.