Pan-Fried Kaszanka
Crispy-edged Polish blood sausage sliced and pan-fried until golden, served with mustard and dark rye bread. A quick, authentic weeknight dinner that tastes far more impressive than the minimal effort required.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 24g
Ingredients
- 1 lb kaszanka (Polish blood sausage)
- 1 tablespoon olive oil
- 1 medium onion, yellow
- 3 tablespoon whole grain mustard
- 4 slices dark rye bread
- 1 to taste salt and pepper
Instructions
- 1
Pat the kaszanka dry with paper towels, using firm pressure to remove surface moisture so it browns well instead of steaming.
- 2
Place the kaszanka on a cutting board and slice it into rounds about 1/3-inch thick, cutting straight down through the sausage like you're slicing bread.
- 3
Cut the onion in half from root to tip, then lay each half flat and slice crosswise into thin half-moons about 1/8-inch thick.
- 4
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Add the kaszanka slices in a single layer without overlapping and cook undisturbed for 3 minutes, until the bottom surfaces turn golden brown and crispy at the edges.
- 6
Flip each slice over with tongs and cook for another 2 minutes until the second side is also golden brown.
- 7
Push the cooked kaszanka to the sides of the skillet, creating an empty space in the center where the heat is hottest.
- 8
Add the sliced onion to the center and cook, stirring once every 30 seconds, for 4 minutes until the onion is soft and golden at the edges.
- 9
Stir the kaszanka and onion together in the skillet for 30 seconds to combine, then season with salt and pepper to taste.
- 10
Divide the kaszanka and onions between two plates and place 2 slices of rye bread on each plate.
- 11
Spread 1.5 tablespoons of mustard on each plate next to the sausage so you can dip each bite as you eat.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- sharp kitchen knife
- paper towels
- tongs
- wooden spoon
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