ReceptnaptárFried black pudding with onion and apple (kaszanka smażona)
Kaszanka is Polish black pudding, filled with buckwheat or barley and usually eaten with fried onions and sour dill pickles. This version also includes apple, whose tartness balances the rich meat. It is a country breakfast, but Polish restaurants serve it too. It is ready in twenty minutes and, with fresh bread, makes a complete dish.
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Ingredients
Method
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- Prick the kaszanka in several places with a sharp knife so it doesn't burst while frying.
- Cut the onion into half-rings and the apple into thin wedges.
- Heat the butter in a frying pan over medium heat.
- Fry the onion for 3-4 minutes until translucent, then set it aside on a plate.
- Put the kaszanka in the same pan and fry over medium-low heat for 4-5 minutes per side until nicely browned on both sides.
- For the last 3 minutes, return the onion to the pan, add the apple wedges and toss gently.
- Season with salt and pepper to taste.
- Serve hot with fresh bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Prick the kaszanka as the recipe says, because otherwise the expanding steam would burst the casing.
- Fry it over a medium-low heat, because kaszanka is already cooked: it only needs to heat through and brown on the outside.
- Choose a firm, tart apple, because soft varieties soon turn to mush and you will miss their sharpness.
Frequently asked questions
What can replace kaszanka?
Hungarian véres hurka, a blood sausage, though this is made with rice and bread roll, so the flavour is slightly different. Polish shops sell the original version with buckwheat.
Can it be made in the oven?
Yes, on baking paper at 200 °C (180 °C in a fan oven) for 20 minutes, turning it halfway through. You can roast the onion and apple with it in the same tin.
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