Kaszanka

Kaszanka
Traditional Kaszanka
Alternative names	Kiszka, Grützwurst, Knipp, Krupniok (see list below)
Type	Blood sausage
Course	Appetizer, main
Serving temperature	Hot, cold
Main ingredients	Pork, pig's blood, pig offal, kasza, onions, black pepper, marjoram
Cookbook:Kaszanka  Kaszanka

Kaszanka 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

• Kaszanka (Poland)
• Kiszka (Yiddish)
• 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)
• Krvavica (Serbia)

See also

• Kishka
• Ryynimakkara
• 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