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Kaszanka
Polish Blood Sausage with Buckwheat
A traditional and hearty Polish blood sausage, featuring the earthy flavor of buckwheat groats and savory pork fat, encased and gently cooked. This recipe requires careful preparation and is best served pan-fried.
🧂 Ingredienser
- 500 ml Pig's blood(Ensure it's fresh and food-grade. If frozen, thaw completely.)
- 200 g Buckwheat groats (kasha)(Use whole groats for best texture.)
- 200 g Pork fat(Preferably fresh pork back fat, diced small.)
- 2 medium Onions(Finely chopped.)
- 2 tbsp Marjoram, dried(Crush slightly between your fingers to release aroma.)
- 1.5 tsp Salt(Or to taste.)
- 1 tsp Black pepper, freshly ground(Or to taste.)
- 0.5 tsp Allspice, ground
- 3 cloves Garlic(Minced.)
- approx. 2 meters Pork or beef casings(Natural casings, soaked in warm water for at least 30 minutes to soften and rinse.)
👨🍳 Fremgangsmåte
- 1
Cook the buckwheat groats: Rinse the buckwheat groats thoroughly under cold water. In a saucepan, combine the groats with 400 ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the groats are tender but still have a slight bite. Fluff with a fork and let cool completely.
⏱️ 25 minutes - 2
Prepare the fat and onions: While the buckwheat cools, finely chop the pork fat into small cubes. In a skillet, gently render the pork fat over medium-low heat until it releases its fat and the pieces are slightly crispy. Remove the crispy bits (cracklings) with a slotted spoon and set aside. Add the finely chopped onions to the rendered fat in the skillet and sauté over medium heat until golden brown and softened, about 10-15 minutes. Let the onions cool slightly.
⏱️ 25 minutes - 3
Combine the filling: In a large bowl, combine the cooled cooked buckwheat, sautéed onions (with their rendered fat), pig's blood, marjoram, salt, pepper, allspice, and minced garlic. Mix thoroughly until all ingredients are well incorporated. The mixture should be moist but not overly wet. Taste and adjust seasoning if necessary. The mixture should have a rich, savory aroma.
⏱️ 15 minutes - 4
Prepare the casings: Rinse the soaked casings again and gently test for any holes. Attach one end of a casing to a sausage stuffer or a wide-moutled funnel. Tie a knot at the other end.
⏱️ 10 minutes - 5
Fill the casings: Carefully stuff the buckwheat and blood mixture into the prepared casings, ensuring not to overfill. The casings should be firm but not taut, as they can burst during cooking. Leave about 1-2 cm of casing empty at the end, and tie it off securely. Continue until all the filling is used. You can form individual sausages by twisting the casing at intervals, or make one long sausage.
⏱️ 30 minutes - 6
Poach the kaszanka: Prepare a large pot of water. Bring the water to a gentle simmer (do not boil). Carefully lower the filled kaszanka into the simmering water. The water temperature should be maintained between 75°C and 80°C (167°F and 176°F). Poach for approximately 1.5 to 2 hours, or until the kaszanka is firm to the touch and cooked through. The internal temperature should reach at least 71°C (160°F).
⏱️ 2 hours - 7
Cool and store: Once poached, carefully remove the kaszanka from the water and let it cool completely on a wire rack. This allows the casing to dry slightly and prevents it from becoming mushy. Kaszanka can be stored in the refrigerator for up to 3-4 days.
⏱️ 1 hour
💡 Profesjonelle tips
- ✓For serving, slice the kaszanka into 1-2 cm thick rounds. Pan-fry in a little oil or rendered fat over medium heat until golden brown and heated through. The casing should be slightly crispy.
- ✓Kaszanka is excellent served with sauerkraut (kapusta kiszona) and mashed potatoes.
- ✓It makes for a very substantial and traditional Polish breakfast or a hearty main course.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- For a different grain, cooked rice can be used instead of buckwheat groats.
- Adjust the amount of marjoram to your preference; some recipes use even more for a stronger herbal note.
- Some variations include small pieces of cooked pork meat or liver for added texture and flavor.