Kaszanka
 | This article needs more citations. (December 2018) |
 Traditional kaszanka | |
| Alternative names |
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|---|---|
| Type | Blood sausage |
| Course | Appetizer, main |
| Place of origin | Germany or Denmark[better source needed] |
| Region or state | Central and Eastern Europe |
| Serving temperature | Hot, cold |
| Main ingredients | |
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 originated in Germany or Denmark.
Kaszanka may be eaten cold, but traditionally, it is either grilled or fried with onions and then served with potatoes and sauerkraut.
Other names and similar dishes
| This section needs more citations. (December 2023) |
- 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").
- jelito (Czechia)
- krvavnička (Slovakia)
- hurka (Slovakia)
- véres hurka (Hungarian)
- кров'янка (krovyanka, Ukraine)
- krvavica (Serbia; Slovenia)
- кървавица (Bulgaria)
- chișcă (Romania)
See also
References
- 1 2 Kasprzyk-Chevriaux, Magdalena (August 2014). "Kaszanka". Culture.pl (in Polish).
- ↑ Heinz Dieter Pohl. "Zum österreichischen Deutsch im Lichte der Sprachkontaktforschung". Retrieved 1 January 2010.
External links
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
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