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Kaszanka

Traditional kaszanka
Alternative names	Kiszka Grützwurst Knipp Krupniok (see list below)
Type	Blood sausage
Course	Appetizer, main
Place of origin	Germany or Denmark[1][better source needed]
Region or state	Central and Eastern Europe
Serving temperature	Hot, cold
Main ingredients	Pork pig's blood pigoffal kasha onion black pepper marjoram
Media: Kaszanka

Kaszanka is a traditionalblood sausage in Central and Eastern European cuisine. It is made of a mixture of pig's blood, porkoffal (commonlyliver), andbuckwheat (kasha) orbarley stuffed in a pig intestine. It is usually flavored with onion, black pepper, andmarjoram.

The dish likely originated in Germany or Denmark.^[1]

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

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• крывянка (Kryvianka, Belarus)
• verivorst (Estonia)
• kaszanka (Poland)
• Kiszka (Yiddish קישקעkishke, some districts of Poland)
• Grützwurst (Germany and sometimesSilesia)
• Knipp (Lower Saxony, Germany)
• Göttwust;Grüttwust (Northern Germany)
• krupńok;krupniok (more of a slight name difference than variation; Silesia)
• żymlok (a variation ofKrupniok based on cutbread 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 incaul fat. The name comes from the Slovenianmajželj, in turn derived from the BavarianMaisen ("slices").^[2]
• jelito (Czechia)
• krvavnička (Slovakia)
• hurka (Slovakia)
• véres hurka (Hungarian)
• кров'янка (krovyanka, Ukraine)
• krvavica (Serbia; Slovenia)
• кървавица (Bulgaria)
• chișcă (Romania)

• Ryynimakkara
• Saumagen
• Black pudding
• Haggis

• A photograph of kaszanka

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• Belarusian cuisine
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• German sausages
• Polish sausages
• Blood sausages
• Meat and grain sausages
• Precooked sausages
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