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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.

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Kaszanka

Traditional Kaszanka
Alternative names	Kiszka, Grützwurst, Knipp, Krupniok (see list below)
Type	Blood sausage
Course	Appetizer, main
Place of origin	Germany[1] Poland
Region or state	Central Europe, Eastern Europe
Serving temperature	Hot, cold
Main ingredients	Pork, pig's blood, pig offal, kasza, onions, black pepper, marjoram
Media: Kaszanka

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

This section does not cite any sources. (February 2015)

• крывянка (Kryvianka, Belarus)
• verivorst (Estonia)
• kaszanka (Poland)
• Kiszka (Yiddish קישקע kishke, some districts of Poland)
• Grützwurst (Germany and sometimes Silesia)
• Tote Oma (Germany. A joking-sarcastic name for fried Grützwurst, meaning Dead Granny)
• Knipp (Lower Saxony, Germany)
• Göttwust, Grüttwust (Low 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 (Czech Republic)
• krvavnička (Slovakia)
• hurka (Slovakia)
• véres hurka (Hungarian)
• krovyanka (Ukraine)
• krvavica (Serbia, Slovenia)
• кървавица (Bulgaria)
• chișcă (Romania)

See also

• Kishka
• Ryynimakkara
• Saumagen
• Black pudding
• Haggis
• Polish cuisine
• German cuisine

References

External links

• A photograph of kaszanka
• A recipe for kiszka on YumYum.com
• Kaszanka or kiszka vendors in the United States: Chicopee Provision Co. (Chicopee, MA), Polana – A Polish Experience (Chicago, IL)
• Krupniok in Silesian cuisine

На других языках

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- [en] Kaszanka

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[ru] Кашанка

Кашанка, в Германии грюцвурст (польск. kaszanka, нем. Grützwurst — «крупчатая колбаса»[1]) — одна из разновидностей колбас, которая помимо мяса содержит также крупу. Одним из видов кашанки в Германии является колбаса с перловой крупой (Graupenwurst).

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