Traditional blood sausage in East and Central European cuisine
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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,[1]
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.
^ abKasprzyk-Chevriaux, Magdalena (August 2014). "Kaszanka". Culture.pl (in Polish).
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