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Kaszanka
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. The dish probably comes from Germany or Denmark though the latter is unlikely because of a significant difference in ingredients. Danish version consists of blood, pork, raisins, sugar, groats and flour. 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 * 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blood Sausage
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. On the Iberian Peninsula and in Latin America and Asia, fillers are often made with rice. Sweet variants with sugar, honey, orange peel and spices are also regional specialties. In many languages, there is a general term such as ''blood sausage'' (American English) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often referred to with more specific terms, such as ''black pudding'' in English. Africa ''Mutura'' is a traditional blood sausage dish among the people of central Kenya, although recentl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blood Sausage
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. On the Iberian Peninsula and in Latin America and Asia, fillers are often made with rice. Sweet variants with sugar, honey, orange peel and spices are also regional specialties. In many languages, there is a general term such as ''blood sausage'' (American English) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often referred to with more specific terms, such as ''black pudding'' in English. Africa ''Mutura'' is a traditional blood sausage dish among the people of central Kenya, although recentl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kishka (food)
Kishka or kishke ( Belarusian кішка, ''kishka''; Czech Republic ''jelito''; Slovakia ''krvavnica''; pl, kiszka / kaszanka; Romanian ''chişcă''; Yiddish קישקע : kishke; Hebrew קישקע; Russian ''кишка''; Ukrainian ''кишка''; also sl, kašnica; Lithuanian ''vėdarai''; Hungarian ''hurka'') refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often grain or potato. The dish is popular across Eastern Europe as well as with immigrant communities from those areas. It is also eaten by Ashkenazi Jews who prepare their version according to kashrut dietary laws. The name is Slavic in origin, and literally means "gut" or "intestine." It may be related to the Ancient Greek word κύστις : kystis, "bladder" as both words refer to a hollow viscus. Description One Eastern European kishka type is ''kaszanka'', a blood sausage made with pig's blood and buckwheat or barley, with pig intestines used as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kishka (food)
Kishka or kishke ( Belarusian кішка, ''kishka''; Czech Republic ''jelito''; Slovakia ''krvavnica''; pl, kiszka / kaszanka; Romanian ''chişcă''; Yiddish קישקע : kishke; Hebrew קישקע; Russian ''кишка''; Ukrainian ''кишка''; also sl, kašnica; Lithuanian ''vėdarai''; Hungarian ''hurka'') refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often grain or potato. The dish is popular across Eastern Europe as well as with immigrant communities from those areas. It is also eaten by Ashkenazi Jews who prepare their version according to kashrut dietary laws. The name is Slavic in origin, and literally means "gut" or "intestine." It may be related to the Ancient Greek word κύστις : kystis, "bladder" as both words refer to a hollow viscus. Description One Eastern European kishka type is ''kaszanka'', a blood sausage made with pig's blood and buckwheat or barley, with pig intestines used as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kasha
In English, kasha usually refers to pseudocereal buckwheat or its culinary preparations. In various East-Central and Eastern European countries, ''kasha'' can apply to any kind of cooked grain. It can be baked but most often is boiled, either in water or milk, and therefore the term coincides with the English definition of 'porridge', but the word can also refer to the grain before preparation, which corresponds to the definition of 'groats'. This understanding of kasha concerns mainly Belarus (), the Czech Republic (), Lithuania (), Poland (), Romania and the Republic of Moldova (), Russia (), Slovakia (), Kazakhstan, and Ukraine (), where the term, besides buckwheat, can apply to wheat, barley, oats, millet and rye. Kashas have been an important element of Slavic diet for at least 1,000 years. This English-language usage probably originated with Jewish immigrants, as did the form ''kashi'' (literally translated as "porridges"). File:Kashagrains.png, Buckwheat grains File: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Westfälische Rinderwurst
''Westfälische Rinderwurst'' is a type of German sausage known as a ''Grützwurst'' and is made from beef, beef dripping, vegetables, pearl barley or groats and butter. This Westphalian speciality is served hot, heated in water or roasted, and eaten with bread, boiled potatoes and the like. The ''Calenberger Pfannenschlag'' or ''Knipp'' is a very similar dish from the Calenberg Land near Hanover, which can however be made from pork. See also * Frankfurter Rindswurst * Stippgrütze ''Stippgrütze'', also called ''Wurstebrei'', is a German dish from Westphalia which is similar to ''Grützwurst'' or ''Knipp''. It consists of barley groats cooked in sausage juices (''Wurstbrühe''), which are enriched with pieces of meat, of ... German sausages Westphalian cuisine {{germany-sausage-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Roll
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as cat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinkel
Pinkel is a smoked Kaszanka (), which is a type of sausage. It is eaten mainly in northwest Germany, especially the region around Oldenburg, Bremen and Osnabrück as well as in East Frisia and Friesland. Etymology The word ''pinkel'' is East Frisian. The sausage name is thought to derive from '' pinkelt'', meaning "little finger". Alternatively, the name could refer to the homonymous verb which means "to drip", referring to the manner in which fat drips from the sausage during smoking. Ingredients and uses Pinkel consists mainly of bacon, groats of oats or barley, beef suet, pig lard, onions, salt, pepper and other spices. The exact composition of the recipe is guarded by butchers as a trade secret and therefore varies from village to village. Pinkel with a high meat content is also described as ''Fleisch-Pinkel'' ("meat pinkel") or ''Oldenburger Pinkel''. Pinkel is traditionally filled into the edible small intestines of pigs, although today edible artificial casings are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stippgrütze
''Stippgrütze'', also called ''Wurstebrei'', is a German dish from Westphalia which is similar to ''Grützwurst'' or ''Knipp''. It consists of barley groats cooked in sausage juices (''Wurstbrühe''), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. More rarely, finely chopped onions are added. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling. There are various recipes, but they all contain barley groats, fat and meat. A classic recipe contains pig offal or heart, belly pork with rind, lard greaves, barley groats, water, salt, pepper, allspice and thyme. The nutrition varies; one portion made from about 300 g of pork and 60 g of groats contains about 850 kJ.Dr. Oetker, ''Kochen von A-Z'', p. 502, Dr. Oetker Verlag KG, Bielefeld 2004 Its relatively high fat content means that ''Stippgrütze'' keeps well and i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Germany
Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated between the Baltic and North seas to the north, and the Alps to the south; it covers an area of , with a population of almost 84 million within its 16 constituent states. Germany borders Denmark to the north, Poland and the Czech Republic to the east, Austria and Switzerland to the south, and France, Luxembourg, Belgium, and the Netherlands to the west. The nation's capital and most populous city is Berlin and its financial centre is Frankfurt; the largest urban area is the Ruhr. Various Germanic tribes have inhabited the northern parts of modern Germany since classical antiquity. A region named Germania was documented before AD 100. In 962, the Kingdom of Germany formed the bulk of the Holy Roman Empire. During the 16th ce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carinthia (state)
Carinthia (german: Kärnten ; sl, Koroška ) is the southernmost Austrian state, in the Eastern Alps, and is noted for its mountains and lakes. The main language is German. Its regional dialects belong to the Southern Bavarian group. Carinthian Slovene dialects, forms of a South Slavic language that predominated in the southeastern part of the region up to the first half of the 20th century, are now spoken by a small minority in the area. Carinthia's main industries are tourism, electronics, engineering, forestry, and agriculture. Name The etymology of the name "Carinthia", similar to Carnia or Carniola, has not been conclusively established. The ''Ravenna Cosmography'' (about AD 700) referred to a Slavic "Carantani" tribe as the eastern neighbours of the Bavarians. In his ''History of the Lombards'', the 8th-century chronicler Paul the Deacon mentions "Slavs in Carnuntum, which is erroneously called Carantanum" (''Carnuntum, quod corrupte vocitant Carantanum'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caul Fat
Caul fat, also known as lace fat, omentum, or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes. Examples of such dishes are Swiss , French , Cypriot , South African , British faggots, Serbian and and Italian . In the traditional Ukrainian and Russian cuisine, caul fat, known as or , was usually filled with and liver, and baked in a clay pot in the Russian oven The Russian stove (russian: русская печь) is a type of masonry stove that first appeared in the 15th century. It is used both for cooking and domestic heating in traditional Russian, Ukrainian and Belarusian households. The Russian sto .... The Navajo people of the Southwestern United States wrap sheep intestines around strips of caul fat to make a dish called . File:Salnyk-grechka.jpg, File:Crepinette van struis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
