📍 Where this dish comes from: Kraków · Rynek Główny / Sukiennice (Cloth Hall)
Discover the history of this region →
Discover the history of this region →
Kaszanka is a traditional Polish blood sausage built around buckwheat groats, onion, and pork — hearty, deeply savory, and a genuine regional favorite. This version keeps the pork, onion, and spice profile that defines kaszanka’s flavor while leaving out the grain, formed instead into pan-fried bites.
What You’ll Need
Servings: 6 servings
Calories: 240kcal
Ingredients
- 1 lb ground pork
- 4 oz pork liver finely chopped
- 1 large onion finely diced
- 2 tbsp lard or oil
- 1 tsp marjoram
- 1/2 tsp allspice
- 1 large egg
- Salt and pepper to taste
Instructions
- Heat lard in a skillet over medium heat. Add onion and cook 5–6 minutes until softened and golden.
- Add ground pork and chopped liver, cooking 8–10 minutes until fully browned.
- Stir in marjoram, allspice, salt, and pepper.
- Remove from heat and cool slightly, then mix in the egg to bind.
- Form the mixture into small patties, pressing firmly.
- Pan-fry in a lightly oiled skillet 3–4 minutes per side until browned and cooked through.
Nutrition
Serving: 1serving | Calories: 240kcal | Protein: 16g | Fat: 18g | Fiber: 1g
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Health Benefits
- Liver provides a concentrated source of iron and vitamin A.
- A high-protein preparation with the traditional grain removed to lower the carb count.
- Marjoram and allspice carry traditional use for digestive support.