Name: Kaszanka z cebulą: Polish blood sausage with onion
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Cuisine: Polish
Ingredients: 600 g fully cooked, refrigerated buckwheat-style kaszanka, ready to heat, in 4 pieces; 250 g yellow onion, thinly sliced; 15 ml rapeseed oil; 2 g dried marjoram; 1 g ground black pepper; 400 g sauerkraut, drained; 30 ml water for warming the sauerkraut; 200 g rye bread, 4 slices of about 50 g each

Polish kaszanka blood-sausage rounds with buckwheat, fried onion, sauerkraut and rye bread.

Yield 4 portions

Servings 4, one plate per person

Dish type Polish pan-fried blood sausage with onion

Difficulty Easy

Ingredients ↓

About kaszanka

Kaszanka z cebulą: Polish blood sausage with onion

Kaszanka is a cooked Polish sausage whose filling commonly combines animal blood, pork meat or offal, fat and groats. Buckwheat and barley are both documented; the balance and seasoning vary. Traditional product records from Łódzkie describe distinct local versions, but their specifications do not define every kaszanka sold or cooked in Poland.

This recipe uses a fully cooked, buckwheat-style sausage that only needs reheating and browning. Look for package wording such as “fully cooked” or “ready to heat.” If the sausage is labelled raw, do not use it here; raw sausage needs a different cooking method and temperature control.

Slowly cooking the onion first gives it time to soften and turn lightly golden without burning. The sausage then warms in the same pan and develops browned edges. Keep the heat moderate and turn the slices gently: kaszanka can be soft and may break if pressed. Sauerkraut and rye bread are familiar accompaniments, and their tang and texture balance the rich sausage.

Tips for success

Check that the kaszanka is fully cooked and follow any package reheating directions.
Slice the sausage into even 2 cm rounds so they warm at a similar rate.
Cook the onion over medium-low heat; if it browns too quickly, lower the heat.
Do not press or over-handle the sausage slices. Turn them once with a thin spatula or tongs.
Measure the centre of the thickest slice with a clean thin-probe thermometer; reheated sausage should reach 73.9 °C / 165 °F.
Taste before adding salt. Kaszanka and sauerkraut can both be salty.

Ingredients

Kaszanka and onion

600 g fully cooked, refrigerated buckwheat-style kaszanka, ready to heat, in 4 pieces
250 g yellow onion, thinly sliced
15 ml rapeseed oil
2 g dried marjoram
1 g ground black pepper

To serve

400 g sauerkraut, drained
30 ml water for warming the sauerkraut
200 g rye bread, 4 slices of about 50 g each

Method

Directions

Check and slice the sausage.Keep the kaszanka refrigerated until you are ready to cook. Confirm the package says fully cooked or ready to heat; do not use a product labelled raw for this recipe. Check the ingredient and allergen information and any reheating directions. Slice the sausage into rounds about 2 cm thick, keeping the casing intact. Wash the board and knife after opening the package.
Warm the sauerkraut.Put the drained sauerkraut and 30 ml water in a small lidded saucepan. Cover and warm over low heat for 8–10 minutes, stirring once or twice, until hot throughout but still textured. Turn off the heat and keep covered.
Soften the onion.While the sauerkraut warms, heat the oil in a wide frying pan over medium-low heat. Add the onion and cook for 12–15 minutes, stirring every few minutes, until soft and lightly golden without scorching.
Brown the kaszanka.Move the onion to the edge of the pan. Arrange the sausage rounds in one layer and cook gently for about 4–5 minutes per side, turning once with care so they do not break. Sprinkle the marjoram and black pepper over the onion and sausage. Do not add salt yet.
Check and serve.Insert a clean thin probe sideways into the centre of the thickest sausage round. Reheated kaszanka should reach 73.9 °C / 165 °F throughout. If it is cooler, cook for 2-minute intervals and recheck. Serve promptly with the warm sauerkraut and one slice of rye bread per person.

Troubleshooting

The onion is browning too fastLower the heat and stir more often; it should soften gradually rather than fry dark.
The sausage breaks apartTurn the heat down and handle the rounds less. They are tender, especially as the groats warm.
The centre is below 73.9 °CContinue cooking for 2 minutes, then measure again in the thickest slice.
The plate tastes too saltyDo not add salt; serve with unsalted bread and taste the sauerkraut before adding more.

Nutrition per serving

Serving basisone-quarter of the recipe, including 150 g kaszanka, onion and oil, 100 g sauerkraut and 50 g rye bread
Caloriesabout 780 kcal
Carbohydratesabout 45 g
Proteinabout 27 g
Fatabout 56 g
Saturated fatabout 18 g
Fibreabout 7 g

These are rounded estimates using generic blood sausage as a stand-in for kaszanka. The actual groat, offal, fat and salt proportions vary by producer, as do the bread and sauerkraut values. This is not laboratory analysis.

Allergens and food safety

Serving, storage and make-ahead: Divide the kaszanka and onion among four plates, with about 100 g sauerkraut and 50 g rye bread per person. The bread is part of the serving and nutrition estimate. Do not add salt until you have tasted the sausage and sauerkraut together.

Serving, storage and make-ahead: Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat the sausage and sides to 73.9 °C / 165 °F throughout. Keep packaged kaszanka refrigerated before opening and follow the storage directions on its label.

Rye bread contains gluten. Kaszanka may contain barley, wheat or other declared ingredients; buckwheat itself is not a gluten-containing cereal, but the finished product cannot be assumed gluten-free. Check the sausage and sauerkraut labels for allergens and cross-contact information. Use fully cooked kaszanka and reheat the centre of the thickest slice to 73.9 °C / 165 °F. Refrigerate leftovers within 2 hours and reheat them thoroughly before serving.

Frequently asked questions

Is kaszanka always made with buckwheat?

No. Buckwheat is common, but barley and other groats are also documented. Check the package for the exact ingredients and allergens.

Can I use raw kaszanka?

Not with this method. Choose a product labelled fully cooked or ready to heat. A raw sausage needs a separate recipe and appropriate cooking instructions.

What can I serve with kaszanka?

This version includes sauerkraut and rye bread. Polish culinary sources also describe fried onion and other accompaniments; the selected serving keeps the plate simple and balances the rich sausage.