Traditional Polish Kaszanka with Mashed Potatoes and Sauerkraut

Method

1. Cook the blood sausage in a skillet over medium heat until browned and crispy.
2. Boil potatoes in salted water until tender, then mash with butter and sour cream.
3. Shred the cabbage and sauté with a bit of oil until softened and slightly caramelized.
4. Serve the sausage with mashed potatoes and sauerkraut on the side.
5. Season with salt and pepper as needed.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.