Baked Blood Sausage with Sauerkraut and Stewed Apples - photo 1
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Baked Blood Sausage with Sauerkraut and Stewed Apples

Regional Cuisine of Poland Main dishes Main Dishes 90 min Medium 5 wyświetleń ~26.65 PLN * - (0)
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Description

A traditional winter dish in the Krakow style, combining the salty taste of blood sausage with sweet and sour stewed cabbage and caramelized apples. The dish draws from Polish regional cuisine — sauerkraut and apple are classic elements of Lesser Polish cooking, while the baked blood sausage gains a delicate, crispy skin. Perfect as a hearty main course on cold days, served with roasted potatoes or fresh bread. Flavor qualities: a contrast of textures (creamy cabbage, soft blood sausage, slightly crunchy apple) and a harmony of sweet-sour and spicy notes thanks to marjoram, bay leaf, and a touch of sugar.

Ingredients Used

Ingredients (15)

Servings:
4
  • Blood sausage 800 g
  • Sauerkraut 800 g
  • Apple 3.3 szt. (~600 g)
  • Onion 1 szt. (~150 g)
  • Smalec wieprzowy 30 g
  • Sugar 10 g
  • Apple cider vinegar 15 ml
  • Water 100 ml
  • 🌿 Przyprawy
  • Marjoram 4 g
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 2 szt. (~2 g)
  • ✨ Opcjonalne
  • Smoked bacon 100 g
  • Dried plum 50 g
💰 Szacowany koszt dania: ~26.65 PLN (6.66 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare your workstation. Take the blood sausage out of the fridge to warm up for 15 minutes (it’s easier to slice and won’t crack when warm). Peel the apples: use a peeler to remove the skin, cut them in half, remove the cores, and slice them into pieces about 1 cm thick. Peel the onion and chop it into small cubes (about 5 mm). If you are using bacon, chop it into small cubes.

Ingredients: blood sausage, Apple, Onion, Smoked bacon
Use a cutting board and a sharp knife for the apples and onions. Heating the blood sausage to room temperature reduces the risk of it bursting during baking. Tools: peeler, chef's knife, board.

Braised cabbage

2

Heat a large skillet or wide pot (diameter 24-28 cm) over medium heat. Add lard (30 g). When the fat melts and starts to sizzle slightly (about 30-60 seconds), add the chopped onion and sauté for 4-5 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly golden. If you are using bacon, add the chopped bacon along with the onion and sauté until lightly browned (3-4 minutes).

Ingredients: Onion, Smalec wieprzowy, Smoked bacon
The best is a thick-bottomed pan or a cast iron pot. Use a wooden spoon for stirring to avoid scratching the coating. The onion is ready when it becomes translucent and soft.
3

Add sauerkraut (800 g) to the pot. If the sauerkraut is very sour, rinse it briefly with cold water and drain well in a colander before adding. Pour in water (100 ml) and add bay leaf (2 g) and allspice (2 g). Sprinkle in half of the marjoram (1 teaspoon = 2 g) and 5 g of sugar (from the total amount) to balance the acidity. Mix everything and bring to a gentle boil, then reduce the heat to low and cover the pot.

Ingredients: Sauerkraut, Marjoram, Sugar, Bay leaf, Water, Smoked bacon
Use a large, sturdy pot. Stir with a wooden spoon every few minutes to prevent the cabbage from sticking. After 5-10 minutes, check the amount of sauce — if it's too dry, add 1-2 tablespoons of water.
4

Sauté the cabbage over low heat for 30-40 minutes, uncovered or with a slightly ajar lid. Stir and gently press the cabbage with a spoon every 8-10 minutes to loosen it and combine it with the fat and juices. After 20 minutes, taste the cabbage and season with salt (up to 3 g) and pepper (1 pinch = 1 g). If the cabbage is too sour, add a teaspoon of sugar or a tablespoon of apple cider vinegar to taste (15 ml if needed).

Ingredients: Sauerkraut, Marjoram, Sugar, Salt, Black pepper, Apple cider vinegar
The braised cabbage should be soft but not mushy — the leaves should still retain their structure. If it is too hard, cook longer while monitoring the liquid.

Apples

5

In a separate pan, heat 1 teaspoon of lard or use the remaining fat from the cabbage. Add the chopped apples (600 g) and sauté over medium heat for 6-8 minutes, stirring occasionally. When the slices start to soften, sprinkle with the remaining sugar (5 g) and cook for another 2-3 minutes until a light caramelization appears and the edges of the apples turn golden. Optionally, add finely chopped dried plum (50 g) halfway through cooking to soften it.

Ingredients: Apple, Smalec wieprzowy, Sugar, dried plum
Use a medium-sized non-stick skillet (about 24 cm). The apple slices will be ready when they can be easily pierced with a fork and have golden edges.

Assembly and baking

6

Preheat the oven to 190°C (top-bottom). Transfer the stewed cabbage to a baking dish measuring about 20x30 cm, smoothing the surface. On top of the cabbage, place slices of blood sausage or whole blood sausages (800 g). If you made bacon, scatter it evenly. Spread the caramelized apples on top. Cover the dish loosely with aluminum foil or a lid.

Ingredients: blood sausage, Sauerkraut, Apple, Smoked bacon
Use a baking dish that is 3-4 cm deep. If you don't want the blood sausage to burst, do not pierce it too much — you can just gently prick it with a fork a few times.
7

Place the dish in the preheated oven and bake for 25-30 minutes. After 15 minutes, remove the foil and bake for another 8-10 minutes, until the blood sausage is browned and lightly caramelized. If you want a firmer crust, turn on the broiler for 2-3 minutes, watching closely to ensure the crust does not crack excessively.

Ingredients: blood sausage
Baking for the first 15 minutes covered helps prevent drying out; when removing the foil, check the color of the blood sausage. You will check for doneness when the surface of the blood sausage is firm and slightly browned.

Serving

8

Remove the dish from the oven and let it sit for 5 minutes — the juices will stabilize slightly. Serve portions consisting of a serving of cabbage, a piece of blood sausage, and a few slices of caramelized apple. Sprinkle everything with freshly ground pepper (remaining 1 g) and add the remaining marjoram for aroma.

Ingredients: blood sausage, Sauerkraut, Apple, Marjoram, Black pepper
Use a large slotted spoon to portion the cabbage and a sharp knife to cut the blood sausage. The portion can be served with roasted potatoes or dark bread.

Additional tips

9

If you see excess fat on the surface of the cabbage after baking, gently scoop it off with a spoon. The leftovers can be stored in the refrigerator in an airtight container for up to 2 days — cabbage with blood sausage often tastes just as good the next day.

Ingredients: blood sausage, Sauerkraut
Use kitchen gloves when removing the hot dish. Do not freeze the already baked blood sausage whole due to changes in texture.

Fun Fact

💡

Blood sausage is one of the oldest rural dishes in Poland, made using all parts of the animal after slaughter; pairing it with sauerkraut is a practical and flavorful solution, especially popular in cooler regions where cabbage and apples are available in winter.

Best for

zimowy obiad regionalne spotkanie świąteczne danie niedzielny obiad

Tips

🍽️ Serving

Serve with roasted potatoes, black bread, or Silesian dumplings. A light beer or dried fruit compote pairs well to drink. You can serve it with a side of Sarepska mustard for contrast.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. To reheat, use an oven preheated to 160°C for 10-12 minutes to regain the crispiness of the blood sausage. Freezing the already baked dish is not recommended (changes the texture of the blood sausage).

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