Fried Blood Sausage with Onion and Apple Recipe
Fried blood sausage with onion and apple is a very simple yet extremely filling Polish dish. It often appears for supper or as a warm pan-fried snack, a bit like English breakfast sausages, only in a version with buckwheat and blood sausage. The addition of sweet apple nicely cuts through the intense flavour of the sausage.
Fried blood sausage with onion and apple is one of those simple, rustic dishes that can satisfy you after a full day’s work better than many fancy dinners. The sweetness of caramelised onion and slightly tart apple perfectly balances the intense, bloody flavour of the sausage and marjoram. It has a bold, savoury character that will especially appeal to fans of Polish cured meats and hearty pan-fried food.
Chef's tips
Fry the blood sausage over medium heat, starting with slowly sautéing the onion until soft and lightly golden – this way it won’t taste harsh and raw. Add the apple only when the sausage starts to brown so it doesn’t completely fall apart and keeps some texture. Be careful not to stir too vigorously, as blood sausage breaks up easily – it’s better to turn it gently with a wide spatula.
How to serve
Serve with a crusty roll or a thick slice of rustic bread and a pickled cucumber – this combo works perfectly for a late supper after coming back from an autumn trip. It also makes a great warm pan-fried snack for watching a game at home instead of typical crisps. To drink, a lager-style beer or strong, unsweetened tea pairs well.
Ingredients
- blood sausage (kaszanka) 2–3 pieces - 500 g
- onion large - 2 pieces
- tart apple (e.g. grey rennet, Antonovka) medium - 1 piece
- oil or lard - 2 tablespoons
- dried marjoram - 1 teaspoon
- salt to taste
- pepper to taste
- mustard for serving, optional
Preparation
- Peel the onions and slice them into thin strips (feathered slices).
- Wash the apple, cut into quarters, remove the core and slice thinly. You don’t need to peel it if the skin is thin.
- Cut the blood sausage into thick slices or remove the casing and crumble it into pieces with a fork.
- Heat the oil or lard in a large frying pan over medium heat.
- Add the onion and fry for 5–7 minutes, stirring often, until it softens and starts to turn lightly golden.
- Add the apple and fry for another 3–4 minutes, until slightly softened but not falling apart.
- Push the onion and apple to the sides of the pan. Add the sliced or crumbled blood sausage to the centre.
- Fry the blood sausage for 8–10 minutes over medium heat. If you have slices, turn them gently to the other side so they don’t fall apart. If the sausage is crumbled, stir from time to time until it is hot and lightly browned.
- Finally, mix the blood sausage with the onion and apple. Season with marjoram, salt and pepper to taste.
- Serve immediately while the dish is hot and slightly crispy on the outside.
Storage
Leftovers taste best reheated in a frying pan over low heat, covered, with a splash of water or stock so they don’t dry out. Store in the fridge in a closed container and eat within 1–2 days. Reheating in the microwave is possible, but the dish will be less crispy.
