Pan-Fried Kaszanka

Step 1

Pat the kaszanka dry with paper towels, using firm pressure to remove surface moisture so it browns well instead of steaming.

Step 2

Place the kaszanka on a cutting board and slice it into rounds about 1/3-inch thick, cutting straight down through the sausage like you're slicing bread.

Step 3

Cut the onion in half from root to tip, then lay each half flat and slice crosswise into thin half-moons about 1/8-inch thick.

Step 4

Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Add the kaszanka slices in a single layer without overlapping and cook undisturbed for 3 minutes, until the bottom surfaces turn golden brown and crispy at the edges.

Step 6

Flip each slice over with tongs and cook for another 2 minutes until the second side is also golden brown.

Step 7

Push the cooked kaszanka to the sides of the skillet, creating an empty space in the center where the heat is hottest.

Step 8

Add the sliced onion to the center and cook, stirring once every 30 seconds, for 4 minutes until the onion is soft and golden at the edges.

Step 9

Stir the kaszanka and onion together in the skillet for 30 seconds to combine, then season with salt and pepper to taste.

Step 10

Divide the kaszanka and onions between two plates and place 2 slices of rye bread on each plate.

Step 11

Spread 1.5 tablespoons of mustard on each plate next to the sausage so you can dip each bite as you eat.