Ingredients with Measurements:
- 1 lb pork blood
- 1 lb pork liver
- 1 lb pork shoulder
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp marjoram
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cooked rice
- 1/4 cup pork fat
- 1/4 cup bread crumbs
Special equipment needed:
- Sausage casing
- Meat grinder
- Large pot
Step-by-step instructions:
1. Rinse the sausage casing in cold water and soak it in warm water for 30 minutes.
2. Cut the pork liver and shoulder into small pieces and grind them in a meat grinder.
3. In a large pot, cook the chopped onion and minced garlic in pork fat until soft.
4. Add the ground pork liver and shoulder to the pot and cook until browned.
5. Add the pork blood, marjoram, salt, and black pepper to the pot and stir well.
6. Cook the mixture over low heat for 30 minutes, stirring occasionally.
7. Add the cooked rice and bread crumbs to the pot and stir well.
8. Stuff the sausage casing with the mixture, tying off the ends.
9. Place the sausage in a large pot of boiling water and cook for 30 minutes.
10. Remove the sausage from the water and let it cool.
11. Slice the sausage into rounds and serve.
Time:
Preparation time: 1 hour
Cooking time: 1 hour
Temperature:
Boiling water
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 20g
Protein: 25g
Carbohydrates: 15g
Sodium: 700mg
Substitutions for ingredients:
- Beef liver can be substituted for pork liver.
- Chicken or turkey blood can be substituted for pork blood.
- Beef or lamb fat can be substituted for pork fat.
Variations:
- Add chopped apples or raisins to the mixture for a sweeter flavor.
- Use different herbs and spices, such as thyme or paprika, for a different flavor profile.
- Add diced bacon to the mixture for a smokier flavor.
Tips and tricks:
- Be sure to soak the sausage casing in warm water before using it to prevent it from breaking.
- Use a meat thermometer to ensure that the sausage is cooked to an internal temperature of 160°F.
- Serve the sausage with sauerkraut or pickles for a traditional Polish meal.
Storage instructions:
Store leftover sausage in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, slice the sausage into rounds and fry in a pan until heated through.
Presentation ideas:
Serve the sausage on a platter with sauerkraut and pickles.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with mashed potatoes and roasted vegetables.
Suggested side dishes:
- Pierogi
- Cabbage rolls
- Potato pancakes
Troubleshooting advice:
- If the sausage casing breaks, tie off the end with kitchen twine and continue cooking.
- If the sausage is too dry, add more cooked rice or bread crumbs to the mixture.
Food safety advice:
- Use a meat thermometer to ensure that the sausage is cooked to an internal temperature of 160°F.
- Wash your hands and all utensils and surfaces that come into contact with the raw meat to prevent cross-contamination.
Food history:
Kaszanka is a traditional Polish sausage made with pork blood, liver, and shoulder. It is often served as a breakfast food or as part of a traditional Polish meal.
Flavor profiles:
Kaszanka has a rich, savory flavor with a slightly sweet and earthy taste from the pork blood.
Serving suggestions:
Serve Kaszanka with sauerkraut, pickles, and mashed potatoes for a traditional Polish meal.
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Region: Polish