Krupniok
Krupniok: Silesian blood and groat sausage fried with onion
Every Silesian butcher's counter has a tray of krupnioki, plump sausages of pork, pork blood, liver and buckwheat or barley groats, sold ready-cooked and eaten fried for a quick supper, often with sauerkraut, mustard and a slice of bread. Heated in a pan the filling loosens into a soft, peppery, marjoram-scented crumble under a crisp skin, while onions fried alongside add sweetness. This is a pork dish through and through. Because the sausage contains blood and offal, buy it ready-cooked from a butcher you trust, keep it cold and use it within its date. The trap many fall into is frying it too hot: the skin splits and the filling spills before the centre is warm. Chef's tip: for neat slices, chill the sausage well, cut it with the skin on, then fry the rounds; peel the skin away at the table if you prefer.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the pan
- 1 ⅓ lb ready-cooked krupniok (pork blood and groat sausage)from a butcher, chilled
- 2 tbsp lard or vegetable oil
- 2 onionssliced into rings
- ½ tsp dried marjoram
- ¼ tsp black pepperfreshly ground
To serve
- 4 tsp mustard (optional)
- 10 ½ oz sauerkraut (optional)warmed or raw
- 4 rye bread (optional)slices
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Method
0/5 doneStep 1: Cut the chilled 1 ⅓ lb ready-cooked krupniok (pork blood and groat sausage) into 2 cm slices with the skin on, or prick whole sausages a few times with a fork.
3 minStep 2: Heat the 2 tbsp lard or vegetable oil in a frying pan over a medium heat and fry the 2 onions for 8 minutes, stirring, until soft and golden. Push them to the side.
8 minStep 3: Add the sausage and fry over a medium-low heat for 4–5 minutes per side (whole sausages 12 minutes, turning), until the skin is crisp and browned.
10 minStep 4: Check that the centre is steaming and reads 160°F on a probe. Blood sausage that is only lukewarm in the middle is not for pregnant women, young children or anyone with a weakened immune system, so always heat it right through.
1 minStep 5: Sprinkle with the ½ tsp dried marjoram and ¼ tsp black pepper, toss with the onions and serve hot with 4 tsp mustard, 10 ½ oz sauerkraut and 4 rye bread.
1 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 17 g
- Carbs
- 30 g
- Fat
- 37 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does krupniok take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onions?
- 2 shallots per onion.
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