Buckwheat blood sausage with onions and potatoes (Kaszanka z cebulą)

1. Polish kaszanka is a blood sausage filled with buckwheat; ordinary blood sausage is a good substitute. Peel and quarter the potatoes and boil them in salted water for 20 minutes until tender.

2. Meanwhile slice the onions into half-rings and fry them in half the oil in a large frying pan over medium heat for 12-15 minutes until soft, sweet and deep golden brown; lift them out.

3. Cut the kaszanka into 2 cm thick slices (or leave it whole and prick the skin in a few places).

4. Fry the kaszanka in the remaining oil for 3-4 minutes per side until crisp outside and heated through; sprinkle with the crumbled marjoram.

5. Return the fried onions, season with pepper and toss together for a minute. Toss the drained potatoes with the butter.

6. Serve the kaszanka with the onions and buttered potatoes, with mustard and pickled cucumbers alongside.

Tip: Kaszanka is a favourite in Polish pubs and at barbecues; don't turn the slices too often or the buckwheat filling will fall apart – let them form a crust.