AI-generated
Kaszanka with apples and golden onions
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Source: https://recipheon.com/en/recipes/main-dishes/kaszanka-with-apples-and-golden-onions
About this recipe
Kaszanka with apples and golden onions pairs the rich flavor of Polish blood sausage with gentle fruit sweetness. Choose cooked kaszanka made with buckwheat and intended for reheating, and remove the casings before frying. Cook the onions, apples and kaszanka in sequence so the onions have time to brown and the apples keep their shape. Fry the kaszanka in two batches for more browned pieces and a soft interior. Finish by combining everything with marjoram and serve immediately, without adding extra salt.
Ingredients
Kaszanka, apples and onions
600 g cooked pork kaszanka with buckwheat, intended for reheating, weighed after removing the casings
300 g onions, weighed after peeling
300 g firm, tart apples with skin, weighed after coring
30 ml refined rapeseed oil — 10 ml each for onions and apples, plus 5 ml for each of the two kaszanka batches
1 g dried marjoram
0.5 g ground black pepper
Steps
Remove the casings from the kaszanka and weigh out 600 g of the filling, then divide into pieces about 2–3 cm across that are not too small. Cut the peeled onions into thin half-moons. Wash and dry the apples, remove the cores and cut the flesh with its skin into wedges about 1.5 cm thick; choose a variety that holds its shape when fried.
Heat 10 ml oil in a large frying pan about 28 cm across over medium-low heat. Add the onions and fry for 15–18 minutes, stirring frequently, until soft with golden-brown edges; lower the heat if they darken too quickly. Transfer to a plate, keeping the remaining fat in the pan.
Add another 10 ml oil to the pan and arrange the apples in a single layer. Fry over medium heat for 6–8 minutes, turning once or twice, until golden in places and slightly softened while keeping their shape. Transfer to the plate beside the onions.
AI-generated Heat 5 ml oil in the same pan, add half the kaszanka and spread it fairly loosely. Fry for 6–8 minutes, initially leaving it for 2–3 minutes without moving, then turning gently with a spatula, until browned pieces appear and all the kaszanka is very hot. Transfer to a plate and fry the second half in the same way using the last 5 ml oil; do not mash the sausage into a smooth paste.
Add the first batch of kaszanka to the second, along with the onions, apples and any plate juices. Rub the marjoram between your fingers, add it with the pepper, mix gently and heat for another 2–3 minutes. Keep the apple pieces and loose kaszanka texture intact; this version does not need extra salt because the sausage is already seasoned.
Divide the hot dish into four portions, giving each kaszanka, onions, apples and juices left in the pan. Serve immediately while the kaszanka is soft and the apples still hold their shape.
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