Recipe for: Grilled blood sausage with apples and caramelized onions - photo 1
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Recipe for: Grilled blood sausage with apples and caramelized onions

Main dishes Grilling 60 min Medium 0 views ~11.95 PLN * - (0)
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Description

A summer, grilled version of blood sausage that combines the traditional, earthy flavor of blood sausage with the sweetness of apples and the depth of caramelized onions. This dish is easy to prepare on the grill or a grill pan; it pairs wonderfully with whole grain bread, a young cabbage salad, or a fresh cucumber and dill salad. The contrast of textures — the crispy skin, the soft interior of the blood sausage, the soft, sweet apples, and the golden-brown onions — offers a fullness of summer flavors. The recipe includes step-by-step tips for the beginner cook: how to safely handle blood sausage on the grill, how to recognize properly caramelized onions, and how to prepare apples so they retain their shape and flavor.

Ingredients Used

Ingredients (12)

Servings:
4
  • Blood sausage 800 g
  • Apple 1.7 pcs (~300 g)
  • Onion 2 pcs (~300 g)
  • Butter 20 g
  • Rapeseed oil 30 g
  • Sugar 30 g
  • Apple cider vinegar 30 ml
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • Marjoram 2 g
  • ✨ Optional
  • Parsley 0.5 bunch (~15 g)
  • Mustard 30 g
💰 Estimated dish cost: ~11.95 PLN (2.99 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients. Wash the apples under running water and dry them with a paper towel. Cut the apples in half lengthwise, remove the cores with a spoon, and slice each half into pieces about 1 cm thick. Peel the onion and cut it into thin half-moons (about 3-4 mm). Open the package of blood sausage and check if the casing is intact; if there are small cracks, you can gently tie them with kitchen twine or transfer them to a dish to prevent them from falling apart too early on the grill.

Ingredients: Apple, Onion, blood sausage
Use a cutting board and a sharp knife. If you prefer to avoid slicing the apples, you can cut them into quarters. Keep all ingredients within reach before you start cooking.

Caramelized onion

2

Heat a wide skillet over medium heat. Add butter (20 g) and 1 tablespoon of canola oil (15 g) — the oil will prevent the butter from burning. When the butter melts and starts to bubble slightly (after about 30-45 seconds), add the chopped onion evenly to the skillet. Sauté uncovered, stirring with a wooden spoon every 1-2 minutes. After 6-8 minutes, the onion will become soft and start to brown slightly at the edges; add sugar (30 g) evenly and stir to coat the onion with the sugar. Continue to sauté over medium-low heat for another 8-12 minutes, until the onion is golden brown and soft. At the end, pour in apple cider vinegar (30 ml), stir, and cook for 1-2 minutes to allow the vinegar to evaporate and add glaze.

Ingredients: Onion, Butter, Rapeseed oil, Sugar, Apple cider vinegar
Use a pan with a diameter of 24–28 cm, preferably with a thick bottom. Patience is key — do not increase the heat too much, as the sugar will burn too quickly and the onion will become bitter. Caramelization takes about 15–20 minutes.

Apples

3

In a small skillet, heat 1 tablespoon of canola oil (15 g). Arrange the apple slices in a single layer. Fry over medium heat for 2-3 minutes on each side, until they develop a light color and the edges begin to soften, but the apple remains firm. During frying, you can drizzle the slices with 1-2 teaspoons of apple cider vinegar or lemon juice to prevent excessive browning and add tartness. Set the finished slices aside on a plate.

Ingredients: Apple, Rapeseed oil, Apple cider vinegar
If you don't have two pans, fry the apples in batches to avoid overcrowding the surface. Use a spatula to turn them so the slices don't fall apart.

Grilling

4

Preheat the grill to medium-high heat (about 200–230°C on the grate). If using a charcoal grill, wait until the briquettes are covered with white ash. Grease the grate with a brush dipped in canola oil to prevent sticking. Place the blood sausage on the grate and grill for 3–4 minutes on each side, turning every 3–4 minutes for even browning. Be careful not to let the fire get too hot — too quick browning will cause the casing to burst. The blood sausage is ready when it has a golden-brown, slightly crispy skin and the inside is hot (it should not be raw when cut). If using a grill pan, follow the same procedure — sauté over medium-high heat.

Ingredients: blood sausage, Rapeseed oil
Use tongs to turn the blood sausage, not a fork (you can pierce the casing with a fork). If the blood sausage splits while grilling, don't worry — the flavor will still be good. Instead of direct heat, you can use indirect grilling (on the edges of the grill) if you're concerned about splitting.

Assembly and seasoning

5

After grilling, place the blood sausage on a board or plate. Gently cut each sausage in half or into 3 pieces for easier serving. On each portion, add 2-3 tablespoons of caramelized onions and 3-4 slices of sautéed apple. Lightly sprinkle with salt (if needed), freshly ground pepper, and 1/4 teaspoon of marjoram per serving.

Ingredients: blood sausage, Onion, Apple, Salt, Black pepper, Marjoram
Use a sharp knife to cut the blood sausage into pieces. Season with salt sparingly; it's better to season after tasting a portion.

Finishing and serving

6

Sprinkle the dish with fresh parsley (optional) and serve immediately. Place mustard (optional) and fresh bread alongside. The dish tastes best hot, right after removing the blood sausage from the grill, when the skin is crispy and the inside is soft and aromatic.

Ingredients: Parsley, Mustard, blood sausage, Onion, Apple
Use a bunch of finely chopped parsley with a knife. If you're serving at a party, prepare the caramelized onions in advance and heat them briefly before serving.

Alternatives and tips

7

If you don't have a grill, use a grill pan or a regular pan with a little oil. You can also bake the blood sausage in the oven at 200°C for 20–25 minutes, turning halfway through for a golden crust. For a lighter version, you can choose blood sausage with lower fat content and serve it with a millet or spelt salad.

Ingredients: blood sausage, Rapeseed oil
The oven needs to be preheated and the temperature checked. When baking, don't forget to gently score the crust so that steam can escape without an explosion.

Fun Fact

💡

Blood sausage is a traditional Polish dish that has been made for centuries as a way to utilize all parts of the animal. In many regions of Poland, it was served with apples and onions long before the era of mass grilling — the sweet and sour combination perfectly balances the richness of the blood sausage.

Best for

Majówka Letni grill Obiad weekendowy

Tips

🍽️ Serving

Serve the blood sausage immediately after removing it from the grill with a slice of whole grain bread and a spoonful of caramelized onions along with apple slices. It pairs well with spicy mustard or pickles. You can add a light mixed salad with dill and cucumber to balance the richness.

🥡 Storage

Store leftovers in the fridge for up to 24 hours in an airtight container. Heat briefly in a pan over medium heat, covering the pan to prevent the center from drying out; avoid the microwave, as the coating may crack and lose its texture.

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