Kaszanka with Caramelized Onions

Ingredients

• 500g (1.1 lb) pork blood 500g (1.1 lb) pork blood
• 200g (7 oz) buckwheat, cooked 200g (7 oz) buckwheat, cooked
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon allspice 1/4 teaspoon allspice
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon brown sugar (optional, for extra sweetness) 1 tablespoon brown sugar (optional, for extra sweetness)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the pork blood, cooked buckwheat, finely chopped onion, minced garlic, marjoram, black pepper, allspice, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Heat the vegetable oil in a frying pan over medium heat. Add the thinly sliced onions and cook until they start to soften, about 5 minutes.
3. 3.
   Reduce the heat to low and continue cooking the onions, stirring occasionally, until they turn golden brown and caramelized, about 20-25 minutes. If desired, sprinkle the brown sugar over the onions during the last 5 minutes of cooking for extra sweetness.
4. 4.
   While the onions are caramelizing, prepare the kaszanka mixture. Stuff the mixture into casings or form it into small sausage-shaped patties.
5. 5.
   Heat a skillet or grill pan over medium heat and add the butter. Cook the kaszanka sausages for about 5-7 minutes on each side, or until they are firm and cooked through.
6. 6.
   Serve the kaszanka hot, topped with the caramelized onions. Enjoy as a main course with sauerkraut or pickles on the side.

Treat your ingredients with care...

• Buckwheat — Make sure to cook the buckwheat according to the package instructions before adding it to the kaszanka mixture. This will ensure that it is tender and fully cooked.
• Pork blood — If you have difficulty sourcing pork blood, you can try substituting it with beef blood or omitting it altogether. However, the authentic flavor and texture of kaszanka come from the use of pork blood.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the kaszanka mixture.
• Serve the kaszanka with a dollop of sour cream or mustard for added creaminess and tanginess.
• If you prefer a milder onion flavor, you can soak the sliced onions in cold water for 10 minutes before caramelizing them. This will help reduce their pungency.
• Kaszanka can be enjoyed hot or cold. Leftovers can be refrigerated and reheated or eaten cold the next day.
• Experiment with different spices and herbs to customize the flavor of your kaszanka. Adding a pinch of cayenne pepper or thyme can add an extra layer of complexity.

Serving advice

Serve the kaszanka with a side of sauerkraut or pickles to complement its rich flavors. It pairs well with crusty bread or boiled potatoes. Garnish with fresh parsley or chives for a pop of color.

Presentation advice

Arrange the kaszanka sausages on a platter and top them with a generous amount of caramelized onions. Sprinkle some freshly chopped herbs over the dish for an elegant touch. Serve with the side dishes and condiments in separate bowls for a visually appealing presentation.