Kaszanka Smażona z Cebulką
Recipes with Kaszanka
The standard Polish preparation: casing removed, sausage broken into pieces and fried with slowly caramelized onions until dark and crisp. Served from the pan with rye bread.
Prep Time
5 min
Cook Time
30 min
Servings
2
Difficulty
Easy
Ingredients
- 300g kaszanka (4–5 links), casing removed
- 7–8 medium white onions, halved and sliced
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 tsp dried marjoram
- Salt and black pepper
- Dark rye bread and yellow mustard to serve
Steps
Heat oil and butter together in a wide heavy skillet over medium heat. Add onions with a pinch of salt. Cook 15 to 20 minutes, stirring occasionally, until golden and fully softened. Do not rush — the onions should be sweet and slightly jammy.
Push onions to the edges of the pan. Break the skinned kaszanka into rough chunks and add to the center. Increase heat to medium-high. Let sit undisturbed for 2 to 3 minutes until a crust forms underneath, then break apart and mix with the onions.
Continue frying, pressing and folding occasionally, for 8 to 10 minutes. The mixture should be dark brown with crispy bits throughout.
Add marjoram, pepper, taste for salt. Cook 2 more minutes. Serve straight from the pan with thick-cut rye bread and mustard alongside.
Tips
The high onion-to-sausage ratio is intentional — the onions absorb the rendered fat and become part of the dish, not a garnish. A fried egg on top is a common addition for a more filling meal.