Kaszanka is a traditional blood sausage in the east and central Europeancuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat (kasza) or barley stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.
The dish probably comes from Germany or Denmark, but the latter is unlikely because of a significant difference in ingredients: the Danish version consists of blood, pork, raisins, sugar, groats and flour.[1]
Kaszanka may be eaten cold, but traditionally it is either grilled or fried with some onions and then served with potato and sauerkraut.
Maischel (Carinthia, Austria): Grützwurst without blood and not cased in intestine, but worked into balls in caul fat. The name comes from the Slovenian majželj in turn derived from the Bavarian Maisen ("slices").[2]
