Kaszanka with Mustard and Pickled Cabbage

Method

1. Combine pork blood, pork fat, and pork liver in a bowl.
2. Mix in salt, black pepper, onion, and garlic.
3. Stuff the mixture into natural casings, creating 6-inch links.
4. Boil the sausages for 20 minutes, then simmer for 10 minutes.
5. Serve with a side of pickled cabbage and a dollop of sour cream on top of the mustard sauce.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.