Baked Kishka / Kaszanka (Polish Blood Sausage with Buckwheat) with Red Onions and Apples

Method14 steps · about 30 min

1. 1

   Step 1: Peel the two medium red onions for the kaszanka, halve them root to tip and slice into half-moons.

   Uses 2 medium red onions for the kaszanka

2. 2

   Step 2: Wash the two main-dish apples without peeling them. Cut each roughly into eighths and remove the cores and seeds; keep the optional purée apple separate.

   Uses 2 apples for the kaszanka

3. 3

   Step 3: Melt the one tablespoon main-dish butter in a frying pan, then add all sliced red onions and all prepared main-dish apple pieces.

   Uses 1 tbsp butter for the kaszanka onion-apple mixture · All main-dish onions sliced in step 1 · All main-dish apple wedges cut in step 2

4. 4

   Step 4: Stir the pinch of ground cumin and two pinches ground cinnamon into the onion-apple mixture. Add the two pinches ground fennel if using it.

   Uses All onion-apple mixture from step 3 · 1 pinch ground cumin · 2 pinches ground cinnamon · 2 pinches ground fennel, optional

5. 5

   Step 5: Fry the seasoned onion-apple mixture for about 3–4 minutes, stirring to open the spice flavors without trying to cook the apples fully. Remove the pan from the heat.

   Fry onion-apple mixture · 4 minUses All seasoned mixture from step 4

6. 6

   Step 6: Preheat the oven to 390°F (200°C). Line one oven-proof dish with foil, making one shared pocket large enough for all three links and the onion-apple mixture.

7. 7

   Step 7: If using horseradish relish (2 tbsp), spread all two tablespoons over the bottom of the foil pocket. Spoon roughly one third of the cooked onion-apple mixture over it, reserving the remainder.

   Uses 2 tbsp jarred horseradish relish, optional · Roughly one third of the mixture from step 5

8. 8

   Step 8: Slice the three cooked Kaszanka links into thick rounds and arrange them on the prepared onion-apple base. Cover with the remaining two thirds of the fried onion-apple mixture.

   Uses The foil-pocket base assembled in step 7 · 3 Polish buckwheat blood sausage (Kaszanka) links · Remaining roughly two thirds of the mixture from step 5

9. 9

   Step 9: Close the foil pocket and bake at 390°F (200°C) for about 20 minutes, until the Kaszanka is hot throughout and the onions and apples are tender. Follow any longer heating or internal-temperature requirement on the sausage label; continue as needed and serve hot.

   Bake Kaszanka foil pocket · 20 minUses All sausage, onion and apple assembled in step 8

10. 10

    Step 10: For the optional purée, peel the two raw celeriac roots and cut into pieces. Roast at 390°F (200°C), checking after about 20–25 minutes, until tender enough to blend. If your celeriac is already roasted and tender, skip this roasting stage. Omit steps 10–14 entirely if not making the optional side.

    Roast optional-side celeriac · 25 minUses 2 medium-large celeriac roots for the optional purée

11. 11

    Step 11: If making the optional side, transfer all the tender roasted celeriac to a blender or a bowl suitable for an immersion blender.

    Uses All actual roasted celeriac from step 10

12. 12

    Step 12: For the optional purée, peel and core its separate sweet apple (1), cut into rough pieces and add them to the roasted celeriac.

    Uses All celeriac placed in the blender in step 11 · 1 sweet apple for the optional purée

13. 13

    Step 13: Add the three tablespoons white wine, the separate one tablespoon purée butter, two tablespoons sour cream and the seasoning pinch of salt (1 pinch) to the celeriac-and-apple mixture.

    Uses All optional-side mixture from step 12 · 3 tbsp semi-dry or semi-sweet white wine for the optional purée · 1 tbsp butter for the optional purée · 2 tbsp sour cream for the optional purée · 1 pinch salt to season the optional purée

14. 14

    Step 14: Blend the complete optional-side mixture until smooth and free of lumps. Transfer to a serving bowl, garnish with the actual few thyme leaves and serve alongside the hot baked Kaszanka.

    Uses All optional-side mixture assembled in step 13 · A few fresh thyme leaves to garnish the optional purée · The hot main dish baked in step 9