Kaszanka

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Kaszanka / Grützwurst
Appetizer, main

Traditional Kaszanka
Alternative name(s):
kiszka
Serving temperature:
Hot, cold
Main ingredient(s):
Pork, pig's blood, pig offal, kasza, onions, black pepper, marjoram
Recipes at Wikibooks:
 Kaszanka / Grützwurst
Media at Wikimedia Commons:
  Kaszanka / Grützwurst

Kaszanka (or kiszka), in German Grützwurst, is a traditional blood sausage in Polish, Hungarian and German cuisine. It is made of a mixture of pig's blood, pig offal (commonly liver, lungs, skin, and fat), and buckwheat (sometimes barley or rice) kasza stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.

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

Elsewhere

  • Grützwurst (Germany and sometimes Silesia)
  • Knipp (Lower Saxony, Germany)
  • Krupniok (More of a slight name difference than variation, Silesia)
  • Pinkel (Northwest Germany)
  • Stippgrütze (Westphalia, Germany)
  • Westfälische Rinderwurst (Westphalia, Germany)
  • 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").[1]
  • Jelito (Czech Republic)
  • Jaternica (Slovak Republic)
  • Hurka (Slovak Republic)
  • Véres Hurka (Hungarian)
  • Krovyanka (Ukraine)

See also

References

  1. ↑ Heinz Dieter Pohl. "Zum österreichischen Deutsch im Lichte der Sprachkontaktforschung" (in German). Retrieved 1.1.10. 

External links

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