Dinner Party · Polish
Kaszanka z Jabłkami
I sear this blood sausage alongside sweet apples and onions to create a traditional Polish flavor combination.
Why This Works
The deep, earthy iron notes of the blood sausage meet the sharp, sweet acidity of the apples.
The Upgrade
Serve on top of a slice of toasted dark rye bread.
Chef's Secret
Michelin TechniqueUse a light hand with the salt as blood sausage is already quite well-seasoned.
Ingredients
Total time including resting: 30 min
Directions
Slice the kaszanka into 3/4-inch thick rounds, being careful to keep the casing intact.
3 minHeat half the butter in a heavy-bottomed skillet over medium-high heat.
2 minAdd the sausage rounds to the pan and sear until the exterior is crisp and darkened.
5 minRemove the sausage and set aside; add the remaining butter to the same pan.
1 minToss in the apples and red onion slices, cooking until they start to soften and caramelize.
8 minSprinkle the marjoram over the apples and onions, allowing the fragrance to bloom in the hot fat.
1 minReturn the sausage to the pan to warm through, finishing with a drizzle of balsamic glaze before serving.
2 minWine Pairing
Gewürztraminer
White Wine
The BottleTrimbach Gewürztraminer
The floral aromatics and ginger spice of this wine match the sweetness of apples and the richness of blood sausage. Its medium body stands up well to the intense, iron-rich flavor of the meat.
Nutrition per Serving
450
calories
18g
protein
22g
carbs
30g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Braised Red Cabbage
Quick-sauté shredded red cabbage with a touch of vinegar and sugar for a vibrant, crunchy side that stands up to the rich sausage.
Ingredients
Directions
Melt butter in a wide skillet over medium-high heat.
Add cabbage and sauté for 5 minutes until just softened but still crisp.
Stir in vinegar, sugar, and salt.
Cook for an additional 3-5 minutes, tossing frequently, until the liquid reduces to a light glaze.
Side Dish
Horseradish Cream
Whisk prepared horseradish into sour cream for a sharp, spicy condiment that cuts the heaviness of the blood sausage.
Ingredients
Directions
In a chilled mixing bowl, combine sour cream and horseradish.
Whisk in lemon juice and salt until smooth and aerated.
Adjust consistency with an extra teaspoon of sour cream if a milder heat is preferred.
Serve immediately or refrigerate until service.
Member Reviews
How did it turn out?
Rate this recipe
Delicious! Doubling it next time because leftovers went fast.