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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![]() Traditional Kaszanka | |
Alternative names | Kiszka, Grützwurst, Knipp, Krupniok (see list below) |
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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 |
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.
![]() | This section does not cite any sources. (February 2015) |
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Sausage | |||||
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Overview |
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Fresh sausage | |||||
Dry sausage |
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Smoked sausage | |||||
Cooked sausage |
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Cooked smoked sausage | |||||
Precooked sausage |
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Related articles |
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