Polish Blood Sausage: A Beloved Tradition in Polish Cuisine
Blood sausage holds a special place in Polish culinary tradition, known for its rich, savory flavor and deep cultural roots. Kiszka, also referred to as kaszanka or krupniok in different regions of Poland, has been enjoyed for centuries as a hearty and satisfying dish. While all three sausages share similarities, the differences lie in the grain and seasonings used.
- Kiszka is typically made from pork blood, buckwheat, and a variety of spices, making it dense and flavorful.
- Kaszanka usually includes barley in the mixture, giving it a slightly different texture and taste.
- Krupniok, a regional variant from Silesia, also features barley but often has more pronounced seasoning with marjoram and garlic.
This versatile sausage is often served with fried onions or grilled, but it pairs particularly well with sweet and tangy flavors, such as the apples used in this traditional autumn recipe. The combination of savory blood sausage and baked apples makes for an ideal comforting dish, perfect for the cooler days of fall.
Now, let's dive into this recipe that blends classic Polish flavors with the bounty of the apple harvest season!
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Polish Blood Sausage (Kiszka) with Baked Apples and Marjoram
INGREDIENTS:
- 1.75 lb. of kiszka sausage (Polish blood sausage)
- 4 medium apples (Granny Smith or another tart variety)
- 1 large onion, sliced
- 2 tablespoons butter (melted)
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- Fresh thyme (for garnish)
- 1/4 cup apple cider (optional, for extra flavor and moisture)
INSTRUCTIONS:
-
Preheat the oven:
Preheat your oven to 375°F (190°C). -
Prepare the apples and onions:
Core the apples and cut them into wedges (leave the skin on for texture). Slice the onion into thin rings or slices. -
Season the apples and onions:
In a bowl, mix the melted butter, honey, cinnamon, allspice, marjoram, and black pepper. Toss the apple wedges and onion slices in this mixture until well coated. -
Assemble the dish:
In a large baking dish, spread the seasoned apples and onions in an even layer. Place the kiszka sausages on top. Pour the apple cider over the mixture if you’d like extra moisture and flavor. -
Bake the kiszka and apples:
Cover the dish with aluminum foil and bake for about 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the sausages are browned and the apples are soft and caramelized. -
Serve:
Garnish with fresh thyme and serve warm. Pair with mashed potatoes or sauerkraut for a comforting, traditional Polish meal.
Shop Authentic Polish Foods at Polana.com
To bring this traditional Polish autumn dish to your table, you can shop for authentic kiszka, flavorful mustards, hearty breads, and many other Polish favorites at Polana.com. Whether you want to order our ready-made dishes or prefer to craft your own homemade Polish meals, remember Polana ships right to your door anywhere in the U.S.. Invite the tastes and sentiments of Polish cuisine to your table, no matter where you live!
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