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((Short description|Traditional blood sausage in East and Central European cuisine))
((More citations needed|date=December 2018))
((Use dmy dates|date=December 2023))
((Infobox prepared food
| name            = Kaszanka
| image           = Kaszanka.jpg
| image_size      = 155px
| caption         = Traditional kaszanka
| alternate_name  = ((hlist|Kiszka|Grützwurst|Knipp|Krupniok (see list below)))
| country         = Germany,<ref name="Culture.pl">((Cite web |url=https://culture.pl/pl/dzielo/kaszanka |title=Kaszanka | work=Culture.pl |first=Magdalena |last=Kasprzyk-Chevriaux |date=August 2014 |language=pl))</ref>
| region          = [[Central and Eastern Europe]]
| type            = [[Blood sausage]]
| course          = Appetizer, main
| served          = Hot, cold
| main_ingredient = ((hlist|Pork|pig's blood|pig [[offal]]|[[kasha]]|onion|black pepper|[[marjoram]]))
))

'''Kaszanka''' is a traditional [[blood sausage]] in Central and Eastern European cuisine. It is made of a mixture of pig's blood, pork [[offal]] (commonly [[Liver (food)|liver]]), and [[buckwheat]] ([[kasha]]) or [[barley]] stuffed in a pig intestine. It is usually flavored with onion, black pepper, and [[marjoram]].

The dish likely originates in Germany.<ref name="Culture.pl"/>

Kaszanka may be eaten cold, but traditionally it is either grilled or fried with onions and then served with potato and [[sauerkraut]].

==Other names and similar dishes==
((More citations needed|section|date=December 2023))
* ''крывянка'' (''Kryvianka'', Belarus)
* ''verivorst'' (Estonia)
* ''kaszanka'' (Poland)
* ''[[Kishka (food)|Kiszka]]'' (Yiddish קישקע ''kishke'', some districts of Poland)
* ''Grützwurst'' (Germany and sometimes [[Silesia]])
* ''[[Knipp]]'' ([[Lower Saxony]], Germany)
* ''Göttwust''; ''Grüttwust'' (Northern Germany)
* ''krupńok''; ''krupniok'' (more of a slight name difference than variation; Silesia)
* ''żymlok'' (a variation of ''Krupniok'' based on cut [[bread roll]] instead of buckwheat; Silesia)
* ''[[Pinkel]]'' (Northwest Germany)
* ''[[Stippgrütze]]'' ([[Westphalia]], Germany)
* ''[[Westfälische Rinderwurst]]'' (Westphalia, Germany)
* ''krëpnica'' ([[Kashubia]])
* ''Maischel'' ([[Carinthia (state)|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").<ref>((cite web |url=http://members.chello.at/heinz.pohl/Sprachkontakt.htm |access-date=1 January 2010 |title=Zum österreichischen Deutsch im Lichte der Sprachkontaktforschung |author=Heinz Dieter Pohl))</ref>
* ''jelito'' (Czechia)
* ''[[Slovak cuisine#Meat|krvavnička]]'' (Slovakia)
* ''hurka'' (Slovakia)
* ''véres hurka'' (Hungarian)
* ''кров'янка'' (''krovyanka'', Ukraine)
* ''krvavica'' (Serbia; Slovenia)
* ''кървавица'' (Bulgaria)
* ''[[Kishka (food)|chișcă]]'' (Romania)

==See also==
* [[Ryynimakkara]]
* [[Saumagen]]
* [[Black pudding]]
* [[Haggis]]

==References==
((reflist))

==External links==
* [https://web.archive.org/web/20070929063230/http://www.jasiolka.com/images/kaszanka_1.jpg A photograph of kaszanka]

((Silesia topics))
((Sausage))

[[Category:Belarusian cuisine]]
[[Category:Silesian cuisine]]
[[Category:Czech cuisine]]
[[Category:Slovak cuisine]]
[[Category:German sausages]]
[[Category:Polish sausages]]
[[Category:Blood sausages]]
[[Category:Meat and grain sausages]]
[[Category:Precooked sausages]]


((Belarus-cuisine-stub))
((Poland-cuisine-stub))
((Germany-sausage-stub))
((CzechRepublic-cuisine-stub))
((Slovakia-cuisine-stub))

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Retrieved from "https://en.wikipedia.org/wiki/Kaszanka"