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| caption = Traditional kaszanka
| caption = Traditional kaszanka
| alternate_name = {{hlist|Kiszka|Grützwurst|Knipp|Krupniok (see list below)}}
| alternate_name = {{hlist|Kiszka|Grützwurst|Knipp|Krupniok (see list below)}}
| country = Germany,<ref name="Culture.pl">{{Cite web |url=https://culture.pl/pl/dzielo/kaszanka |title=Kaszanka | work=Culture.pl |first=Magdalena |last=Kasprzyk-Chevriaux |date=August 2014 |language=pl}}</ref>
| region = [[Central and Eastern Europe]]
| region = [[Central and Eastern Europe]]
| type = [[Blood sausage]]
| type = [[Blood sausage]]
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'''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 (food)|liver]]), and [[buckwheat]] ([[kasha]]) or [[barley]] stuffed in a pig intestine. It is usually flavored with onion, black pepper, and [[marjoram]].
'''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 (food)|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.<ref name="Culture.pl"/>


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

Revision as of 08:22, 7 May 2024

Kaszanka
Traditional kaszanka
Alternative names
  • Kiszka
  • Grützwurst
  • Knipp
  • Krupniok (see list below)
TypeBlood sausage
CourseAppetizer, main
Region or stateCentral and Eastern Europe
Serving temperatureHot, 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.

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

  • 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").[1]
  • jelito (Czechia)
  • krvavnička (Slovakia)
  • hurka (Slovakia)
  • véres hurka (Hungarian)
  • кров'янка (krovyanka, Ukraine)
  • krvavica (Serbia; Slovenia)
  • кървавица (Bulgaria)
  • chișcă (Romania)

See also

References

  1. ^ Heinz Dieter Pohl. "Zum österreichischen Deutsch im Lichte der Sprachkontaktforschung". Retrieved 1 January 2010.

External links


source: https://en.wikipedia.org/w/index.php?title=Kaszanka&diff=1222674474&oldid=1221470186

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