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Kaszanka
Kaszanka.jpg
Traditional Kaszanka
Alternative namesKiszka, Grützwurst, Knipp, Krupniok (see list below)
TypeBlood sausage
CourseAppetizer, main
Place of originGermany[1] Poland
Region or stateCentral Europe, Eastern Europe
Serving temperatureHot, cold
Main ingredientsPork, pig's blood, pig offal, kasza, onions, black pepper, marjoram

Kaszanka is a traditional blood sausage in the east and central European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat or barley (kasza) stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.

The dish probably comes from Germany or Denmark though the latter is unlikely because of a big difference in ingredients. 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.

Other names and similar dishes

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See also

References

  1. ^ a b Kasprzyk-Chevriaux, Magdalena (August 2014). "Kaszanka". Culture.pl (in Polish).
  2. ^ Heinz Dieter Pohl. "Zum österreichischen Deutsch im Lichte der Sprachkontaktforschung". Retrieved 2010-01-01.