Kaszanka

Kaszanka
	Traditional kaszanka
Alternative names	Kiszka; Grützwurst; Knipp; Krupniok (see list below);
Type	Blood sausage
Course	Appetizer, main
Place of origin	Germany,
Region or state	Central and Eastern Europe
Serving temperature	Hot, cold
Main ingredients	Pork; pig's blood; pig offal; kasha; onion; black pepper; marjoram;
	Media: Kaszanka;

Kaszanka is a traditional blood sausage in Central and Eastern European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat (kasha) or barley stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.

The dish likely originates in Germany.^[1]

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

Other names and similar dishes[edit]

крывянка (Kryvianka, Belarus)
verivorst (Estonia)
kaszanka (Poland)
Kiszka (Yiddish קישקע kishke, some districts of Poland)
Grützwurst (Germany and sometimes Silesia)
Knipp (Lower Saxony, 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 instead of buckwheat; Silesia)
Pinkel (Northwest Germany)
Stippgrütze (Westphalia, Germany)
Westfälische Rinderwurst (Westphalia, Germany)
krëpnica (Kashubia)
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").^[2]
jelito (Czechia)
krvavnička (Slovakia)
hurka (Slovakia)
véres hurka (Hungarian)
кров'янка (krovyanka, Ukraine)
krvavica (Serbia; Slovenia)
кървавица (Bulgaria)
chișcă (Romania)

References[edit]

^ ^a ^b Kasprzyk-Chevriaux, Magdalena (August 2014). "Kaszanka". Culture.pl (in Polish).
^ Heinz Dieter Pohl. "Zum österreichischen Deutsch im Lichte der Sprachkontaktforschung". Retrieved 1 January 2010.