Kaszanka is a traditional

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 ...

in Central and Eastern European cuisine. It is made of a mixture of pig's blood, pork

offal Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat. Some cultures strong ...

(commonly

liver The liver is a major metabolic organ (anatomy), organ exclusively found in vertebrates, which performs many essential biological Function (biology), functions such as detoxification of the organism, and the Protein biosynthesis, synthesis of var ...

), and

buckwheat Buckwheat (''Fagopyrum esculentum'') or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what ...

( kasha) or

barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...

stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram. The dish likely originated in Germany or Denmark. Kaszanka may be eaten cold, but traditionally it is either grilled or fried with onions and then served with potato and

sauerkraut Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ...

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 Silesia (see names #Etymology, below) is a historical region of Central Europe that lies mostly within Poland, with small parts in the Czech Silesia, Czech Republic and Germany. Its area is approximately , and the population is estimated at 8, ...

) * '' Knipp'' (

Lower Saxony Lower Saxony is a States of Germany, German state (') in Northern Germany, northwestern Germany. It is the second-largest state by land area, with , and fourth-largest in population (8 million in 2021) among the 16 ' of the Germany, Federal Re ...

, Germany) * ''Göttwust''; ''Grüttwust'' (Northern Germany) * ''krupńok''; ''krupniok'' (more of a slight name difference than variation; Silesia) * ''żymlok'' (a variation of ''Krupniok'' based on cut

bread roll A bread roll is a small, oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a '' sandwic ...

instead of buckwheat; Silesia) * '' Pinkel'' (Northwest Germany) * '' Stippgrütze'' (

Westphalia Westphalia (; ; ) is a region of northwestern Germany and one of the three historic parts of the state of North Rhine-Westphalia. It has an area of and 7.9 million inhabitants. The territory of the region is almost identical with the h ...

, Germany) * '' Westfälische Rinderwurst'' (Westphalia, Germany) * ''krëpnica'' (

Kashubia Kashubia or Cassubia ( or ; ; or ) is an ethnocultural region in the historic Eastern Pomerania (Pomerelia) region of northern Poland. It is inhabited by the Kashubian people, and many in the region have historically spoken the Kashubian langua ...

) * ''Maischel'' (

Carinthia Carinthia ( ; ; ) is the southernmost and least densely populated States of Austria, Austrian state, in the Eastern Alps, and is noted for its mountains and lakes. The Lake Wolayer is a mountain lake on the Carinthian side of the Carnic Main ...

, Austria): ''Grützwurst'' without blood and not cased in intestine but worked into balls in

caul fat Caul fat, also known as lace fat, omentum, or fat netting, is the thin Biological membrane, membrane which surrounds the organ (anatomy), internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum in anatomy ...

. The name comes from the Slovenian ''majželj'', in turn derived from the Bavarian ''Maisen'' ("slices"). * ''jelito'' (Czechia) * '' krvavnička'' (Slovakia) * ''hurka'' (Slovakia) * ''véres hurka'' (Hungarian) * ''кров'янка'' (''krovyanka'', Ukraine) * ''krvavica'' (Serbia; Slovenia) * ''кървавица'' (Bulgaria) * '' chișcă'' (Romania)

References

External links

A photograph of kaszanka
Belarusian cuisine Silesian cuisine Czech cuisine Slovak cuisine German sausages Polish sausages Blood sausages Meat and grain sausages Precooked sausages {{Slovakia-cuisine-stub

Other names and similar dishes

See also

References

External links