Ingredients with Measurements:
- 1 lb kaszanka (Polish blood sausage)
- 4 medium potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Grater
- Non-stick frying pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, grated onion, eggs, flour, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Cut kaszanka into 1/2 inch slices.
3. Heat a non-stick frying pan over medium heat. Add a tablespoon of vegetable oil.
4. Add kaszanka slices to the frying pan and cook for 2-3 minutes on each side until browned. Remove from the pan and set aside.
5. In the same frying pan, add another tablespoon of vegetable oil.
6. Using a tablespoon, scoop the potato mixture and drop it into the frying pan. Flatten the mixture with a spatula to form a pancake.
7. Cook the potato pancake for 3-4 minutes on each side until golden brown. Repeat the process with the remaining potato mixture.
8. Serve the kaszanka and potato pancakes hot with your favorite garnish.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- You can use any type of sausage instead of kaszanka.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- You can add chopped herbs to the potato mixture for extra flavor.
- You can add grated cheese to the potato mixture for a cheesy twist.
Tips and tricks:
- Squeeze out excess water from the grated potatoes before mixing them with other ingredients.
- Use a non-stick frying pan to prevent the potato pancakes from sticking.
- Serve the kaszanka and potato pancakes with sour cream or applesauce for a traditional Polish touch.
Storage instructions:
Store the leftover kaszanka and potato pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kaszanka and potato pancakes in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the kaszanka and potato pancakes on a platter with a sprinkle of chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
- Sour cream
- Applesauce
Pairings:
- Sauerkraut
- Pickles
- Mustard
Suggested side dishes:
- Green salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the potato pancakes are too soft, add more flour to the mixture.
- If the potato pancakes are too dry, add more grated potatoes to the mixture.
Food safety advice:
- Make sure the kaszanka is fully cooked before serving.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Kaszanka and potato pancakes are a traditional Polish dish that has been enjoyed for generations. Kaszanka is a type of blood sausage made from pork blood, barley, and spices. It is a popular ingredient in Polish cuisine and is often served with potatoes.
Flavor profiles:
Kaszanka has a rich and savory flavor, while the potato pancakes are crispy on the outside and soft on the inside. The combination of the two creates a delicious and satisfying meal.
Serving suggestions:
Serve the kaszanka and potato pancakes as a main dish for lunch or dinner. It is also a great appetizer for parties and gatherings.
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Region: Polish