Ingredients with Measurements:
- 1 lb kaszanka (Polish blood sausage)
- 2 large onions, sliced
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp brown sugar
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet
- Tongs
Step-by-Step Instructions:
1. Preheat a large skillet over medium heat.
2. Add the olive oil and butter to the skillet and let it melt.
3. Add the sliced onions to the skillet and stir to coat them in the oil and butter.
4. Sprinkle the brown sugar over the onions and stir to combine.
5. Cook the onions for 20-25 minutes, stirring occasionally, until they are caramelized and golden brown.
6. While the onions are cooking, slice the kaszanka into 1/2 inch rounds.
7. When the onions are done, remove them from the skillet and set them aside.
8. Add the kaszanka rounds to the skillet and cook for 3-4 minutes on each side, until browned and crispy.
9. Season the kaszanka with salt and pepper to taste.
10. Serve the kaszanka hot, topped with the caramelized onions.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 35g
Protein per serving: 20g
Carbohydrates per serving: 12g
Fiber per serving: 2g
Sugar per serving: 8g
Sodium per serving: 800mg
Substitutions for ingredients:
- Instead of kaszanka, you can use any type of sausage you prefer.
- Instead of brown sugar, you can use honey or maple syrup.
Variations:
- Add sliced apples or pears to the skillet with the onions for a sweet and savory twist.
- Top the kaszanka with crumbled blue cheese or feta for added flavor.
Tips and Tricks:
- Make sure to cook the onions low and slow to get them caramelized and sweet.
- Use tongs to flip the kaszanka rounds to prevent them from breaking apart.
- Serve with crusty bread and a side salad for a complete meal.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or in a skillet over low heat until heated through.
Presentation Ideas:
Serve on a platter with the caramelized onions piled on top of the kaszanka rounds.
Garnishes:
Sprinkle with chopped fresh parsley or chives for a pop of color.
Pairings:
Serve with a light-bodied red wine, such as Pinot Noir or Beaujolais.
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the onions are sticking to the skillet, add a splash of water to help them release.
- If the kaszanka is not browning, increase the heat slightly and cook for a few more minutes.
Food Safety Advice:
- Make sure to cook the kaszanka to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftovers promptly in the refrigerator.
Food History:
Kaszanka is a traditional Polish blood sausage made with pork blood, barley, and spices.
Flavor Profiles:
Savory, sweet, and slightly spicy.
Serving Suggestions:
Serve as an appetizer or main course.
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Region: Polish