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Traditional Polish Kaszanka with Spicy Mustard

Name: Traditional Polish Kaszanka with Spicy Mustard
Total time: 35 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 lb pork blood; 1 lb pork fat; 1/2 lb pork liver; 1 tsp salt; 1 tsp black pepper; 1 tbsp onion, finely chopped; 1 tbsp garlic, minced; 1 tbsp mustard (preferably Dijon); 1 tbsp horseradish (fresh or prepared)

A classic preparation of Polish blood sausage served with a tangy and spicy mustard sauce.

35 minutes4 servings

Method

In a large bowl, mix pork blood, pork fat, and pork liver.
Add salt, black pepper, onion, and garlic. Mix thoroughly.
Stuff the mixture into natural casings, tying into 6-inch links.
Boil the sausages in water for 20 minutes, then simmer for 10 minutes.
Serve with a spicy mustard sauce made from mustard, horseradish, and a dash of hot sauce.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Blood Sausage Spicy Polish Cuisine Traditional Poland recipes

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