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.
 Traditional kaszanka | |
| Alternative names |
|
|---|---|
| Type | Blood sausage |
| Course | Appetizer, main |
| Place of origin | Germany,[1] |
| Region or state | Central and Eastern Europe |
| Serving temperature | Hot, cold |
| Main ingredients | |
The dish likely originates in Germany.[1]
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
- 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").[2]
- jelito (Czechia)
- krvavnička (Slovakia)
- hurka (Slovakia)
- véres hurka (Hungarian)
- кров'янка (krovyanka, Ukraine)
- krvavica (Serbia; Slovenia)
- кървавица (Bulgaria)
- chișcă (Romania)
