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 (kasza) or barley stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.

Kaszanka
Traditional Kaszanka
Alternative namesKiszka, Grützwurst, Knipp, Krupniok (see list below)
TypeBlood sausage
CourseAppetizer, main
Place of originGermany[1] Poland
Region or stateCentral Europe, Eastern Europe
Serving temperatureHot, cold
Main ingredientsPork, pig's blood, pig offal, kasza, onions, black pepper, marjoram

The dish probably comes from Germany or Denmark, but the latter is unlikely because of a significant difference in ingredients: the Danish version consists of blood, pork, raisins, sugar, groats and flour.[1]

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)
  • Göttwust, Grüttwust (Low 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 (Czech Republic)
  • krvavnička (Slovakia)
  • hurka (Slovakia)
  • véres hurka (Hungarian)
  • кров'янка (krovyanka, Ukraine)
  • krvavica (Serbia, Slovenia)
  • кървавица (Bulgaria)
  • chișcă (Romania)

See also

References
  1. Kasprzyk-Chevriaux, Magdalena (August 2014). "Kaszanka". Culture.pl (in Polish).
  2. Heinz Dieter Pohl. "Zum österreichischen Deutsch im Lichte der Sprachkontaktforschung". Retrieved 2010-01-01.


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