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), and buckwheat (kasha) or barley stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.
The dish likely originated in Germany or Denmark.
Kaszanka may be eaten cold, but traditionally, it is either grilled or fried with onions and then served with potatoes and sauerkraut.
Other names and similar dishes
крывянка (Kryvianka, Belarus) verivorst (Estonia) kaszanka (Poland) 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, 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"). jelito (Czechia) krvavnička (Slovakia) hurka (Slovakia) véres hurka (Hungarian) кров'янка (krovyanka, Ukraine) krvavica (Serbia; Slovenia) кървавица (Bulgaria) chișcă (Romania)
See also Ryynimakkara Saumagen Black pudding Haggis
References
External links A photograph of kaszanka