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Black sausage (kaszanka) on potato sauerkraut pancakes

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 36 canapes or 9 first courses 1x
  • Category: Appetizer or First Course
  • Cuisine: Polish


Traditional Polish, made modern with chutney!


  • 2 medium potatoes, shredded
  • 1 small onion, finely diced
  • 1 egg, beaten
  • 2 tablespoons flour
  • 2 teaspoons fresh dill
  • salt & pepper
  • olive oil
  • 1/2 teaspoon caraway seeds
  • 1 cup sauerkraut
  • 4 links kaszanka (blood sausage), about 1 pound or 500 g
  • 1/2 cup chutney (I used mango, Chris made pear)
  • radish sprouts


  1. In a large bowl, combine the potatoes, onion, egg, flour, dill, and season with salt and pepper
  2. Add the caraway seeds and just a little oil to a pan and cook over medium heat for a couple of minutes.
  3. If you are using a basic American sauerkraut, drain and rinse. If you have a good natural kraut, like Polish kapusta, just drain, and add to kraut to the seeds, cook just enough to dry it out a bit, not to brown it.
  4. Add the seeds and kraut to the potato mixture.
  5. Over high/medium-high heat, add oil, about 1/4 inch (.5 cm) deep to a frying pan. The potato mixture will separate a bit, so always give it a stir before spooning into the pan.
  6. To make 6 inch pancakes, add about 1/4 cup of the potato mixture to oil and spread it out into a circle, for smaller, bite-sized pancakes, spoon a tablespoon of the mixture into the oil and spread into a circle.
  7. When the edges begin to brown, turn the pancakes over and brown the other side. (I rotate the pancakes in the pan before flipping because the centers cook faster than the edges. Using two spatulas to maneuver the pancakes while flipping will keep the oil from splashing,)
  8. When both sides are nicely browned, remove to a paper towel lined plate and repeat until you’ve used all the potato batter.
  9. Remove the casing from the kaszanka and slice. I cooked it in the same pan with just a little of the oil used for the pancakes.
  10. Cook over medium high heat for about 5 minutes (kaszanka is already pasteurized), turning occasionally. The slices will crumble and it will begin to look like ground meat, remove from the pan and set aside.
  11. Heat the chutney in the microwave or in a small pan just to make it easier to spread, using a pastry brush, brush a thin glaze of chutney over each pancake.
  12. Top with kaszanka and sprouts.