Authentic Grilled Polish Kaszanka: Black Pudding with Caramelized Apples

Kaszanka, often referred to as Polish black pudding or blood sausage, is the undisputed king of rustic Polish barbecue. Far more than just a sausage, it is a culinary experience that balances deep, earthy buckwheat flavors with the richness of pork liver and blood, seasoned perfectly with marjoram and pepper. For many, the idea of blood sausage can be intimidating, but when grilled correctly—especially on an Arteflame grill—the result is a revelation. The high heat crisps the delicate skin while keeping the interior spectacularly creamy and moist, avoiding the dryness that often plagues oven-baked versions.

This recipe elevates the humble Kaszanka by pairing it with its traditional soulmates: sweet, tart apples and golden caramelized onions. The interplay between the savory, iron-rich sausage and the sweetness of the fruit creates a complex flavor profile that is both comforting and sophisticated. Whether you are hosting a backyard BBQ or simply exploring Eastern European cuisine, this dish brings the heart of the Polish countryside straight to your griddle.

Ingredients

The Core Components

• 4 to 6 links of high-quality Polish Kaszanka (Black Pudding/Blood Sausage)
• 2 large yellow onions, peeled and sliced into half-moons
• 2 firm, tart apples (such as Granny Smith or Jonathan), cored and sliced
• 3 tablespoons of unsalted butter (or lard for a more traditional flavor)
• 1 tablespoon of vegetable oil (for the grill surface)

Seasonings & Garnish

• 1 teaspoon dried marjoram (essential for authentic Polish flavor)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: A side of sauerkraut

Instructions

Step 1: Fire Up the Grill

1. Begin by preparing your Arteflame grill. Light a fire in the center and allow it to burn down until you have a solid bed of coals and the cooktop is evenly heated.
2. You want a medium heat zone for the Kaszanka to ensure it heats through without bursting the skin immediately, and a medium-high zone for caramelizing the onions and apples.
3. Lightly oil the flat steel cooktop to prevent sticking.

Step 2: Caramelize the Aromatics

1. Place the butter on the flat cooktop surface near the cooler edge so it melts slowly without burning.
2. Add the sliced onions to the melted butter. Cook them, moving them occasionally with a spatula, until they turn translucent and begin to brown edges.
3. Add the apple slices to the onions. Sprinkle with a pinch of salt and the dried marjoram.
4. Grill the mixture until the apples are tender and the onions are golden brown. Move them to a cooler zone of the grill to keep warm.

Step 3: Grill the Kaszanka

1. Inspect your Kaszanka links. If the skin looks very tight, you can prick it gently with a toothpick in two or three spots to prevent exploding, though cooking on the flat top usually mitigates this.
2. Place the sausages on the flat cooktop (not the open grate, as they are fragile).
3. Sear for about 5 to 7 minutes per side. You are looking for a crispy, darkened skin.
4. Be gentle when flipping; Kaszanka becomes soft as the fat inside renders.

Step 4: Combine and Serve

1. Once the sausages are crispy on the outside and hot in the center (internal temperature should reach 160°F/71°C), move them to the serving area.
2. Top the sausages generously with the apple and onion mixture directly on the grill for a final minute to meld the flavors.
3. Transfer to a platter, garnish with fresh parsley, and serve immediately while piping hot.

Tips

Cooking Kaszanka requires a delicate touch because it is much softer than a standard bratwurst or kielbasa. The buckwheat filling expands as it heats, which can cause the casing to split violently if the heat is too aggressive. The beauty of using the Arteflame cooktop is that even if a sausage splits, the delicious filling stays on the griddle rather than falling into the fire. Always use the flat plancha surface rather than the open grill grates for this reason.

Temperature management is key. Do not rush the process. If you notice the skin blistering too quickly, move the sausages to the outer, cooler edge of the grill ring. Furthermore, authenticity lies in the fat used. While butter offers a rich, creamy taste that pairs well with apples, using traditional pork lard (smalec) will give you the most authentic, old-world Polish flavor profile. Don't skimp on the marjoram; it is the herb that defines this dish.

Variations

Kaszanka is a versatile dish that welcomes experimentation while holding on to its rustic roots. While the apple and onion version is the most classic, you can easily tweak the recipe to suit different palates. For those who enjoy a bit of heat, adding a spicy element cuts through the richness of the blood and barley. Texture lovers might prefer wrapping the sausage to add a crunch that contrasts with the soft interior.

• The Bacon Wrap: Wrap each link of Kaszanka in a slice of thin bacon before grilling. The bacon holds the sausage together and adds a smoky, salty crunch.
• The Foil Boat (Traditional BBQ style): If you are worried about the mess, create a foil packet with the sausage, onions, and apples inside, and let it steam-grill in its own juices.
• Spicy Kick: Add sliced fresh jalapeños or a dash of cayenne pepper to the onion mixture for a modern twist.
• Beer Braised: Pour a splash of dark lager over the onions and sausages during the last few minutes of grilling for a malty glaze.
• Potato Pairing: Dice pre-boiled potatoes and fry them on the grill alongside the onions for a complete "farmer's breakfast" style meal.

Best pairings

Because Kaszanka is rich, savory, and soft, it requires sides and drinks that provide contrast—either through acidity, crunch, or carbonation. The goal is to cleanse the palate between bites of the earthy buckwheat filling. In Poland, bread is non-negotiable; a thick slice of sourdough acts as both a utensil and a sponge for the delicious rendered fats. Acidic condiments are also mandatory to cut through the heaviness of the dish.

• Mustard & Horseradish: Strong, spicy Polish mustard (Musztarda) or grated horseradish (Chrzan) are the traditional condiments of choice.
• Pickles: Dill pickles (Ogórki Kiszone) or sauerkraut provide the necessary acidic crunch.
• Bread: Crusty rye bread or sourdough, lightly toasted on the grill.
• Drink Pairing: A cold, crisp Pilsner or a Polish Lager is the standard beverage. For wine drinkers, a high-acid Riesling helps cut the fat.

Conclusion

Grilled Polish Kaszanka is a dish that rewards the adventurous eater with deep, comforting flavors and a connection to culinary history. It is a testament to the philosophy of nose-to-tail eating, turning simple ingredients like buckwheat and offal into a delicacy that has stood the test of time. The addition of caramelized apples and onions transforms the meal from a simple sausage fry-up into a complex balance of sweet and savory notes.

Using the Arteflame grill makes this preparation effortless, ensuring a crispy skin and perfectly cooked aromatics without the mess often associated with cooking blood sausage. Whether you serve it as a hearty appetizer or a main course, this recipe is sure to spark conversation and satisfy cravings for authentic, rustic comfort food. Gather your friends, pour a cold drink, and enjoy the savory tradition of Polish BBQ.