Fried Kaszanka with Soft Golden Onions

What you need

• 600 g (1 1/4 lb) kaszanka, buckwheat blood sausage, sold cooked; ask for a firm, fresh one
• 1 large onion
• 2 tbsp rapeseed oil, or another neutral oil
• salt, to taste
• black pepper, freshly ground, to taste
• mustard, for serving
• rye bread, for serving
• dill pickles, brine-fermented, for serving (optional)

Method

Restated from the original video

1. 1

   Peel the onion, halve it from root to tip and slice it into thin half-moons.

2. 2

   Slit the casing of the kaszanka along its length and peel it off. Break or cut the filling into chunks about 2 cm (3/4 in) across.

3. 3

   Warm the rapeseed oil in a large frying pan over medium heat.

4. 4

   Add the onion with a pinch of salt. Cook, stirring often, until soft and pale gold, 8-10 min.

5. 5

   Add the kaszanka and spread the chunks over the base of the pan in a single layer. Leave them alone for 3-4 min so the underside forms a crust.

6. 6

   Turn and stir, letting some chunks crumble and mix into the onion. Keep frying until crusty in places and steaming hot right through, 5-7 min more.

7. 7

   Check a chunk from the middle: it should be cooked through and piping hot, 71 °C (160 °F). Take the pan off the heat as soon as it is, since the sausage is sold cooked and dries out if fried longer.

8. 8

   Grind over black pepper, taste and add salt only if needed, since the sausage is well seasoned already.

9. 9

   Serve hot with mustard, slices of rye bread and dill pickles on the side.

Imported from tasteisyours.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.