Polish · Poland
Slow-Cooked Polish Kaszanka with Potato Puree and Fermented Cabbage
A comforting variation of the traditional dish with a slow-cooked blood sausage and rich potato puree.
300 minutes4 servings
Ingredients
Method
- Place the blood sausage in a slow cooker with a bit of water and cook on low for 4-5 hours.
- While the sausage cooks, peel and boil the potatoes until soft, then mash with butter and cream.
- Shred the cabbage and sauté with caraway seeds until tender.
- Serve the sausage with potato puree and sauerkraut.
- Adjust seasoning with salt and pepper.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.