Cannabis Indica

thcscience_admin
Browse history interactively
← Previous editNext edit →
Content deleted Content added
VisualWikitext
91.217.105.54 (talk)
The place of origin is still unknown and the source referenced is in a foreign language
Tag: Reverted
Undid revision 1222674474 by 91.217.105.54 (talk) Reverting unexplained content removal
Tags: Undo Reverted
Line 8: Line 8:
| 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]]
Line 16: Line 17:


'''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 13:05, 7 May 2024

Kaszanka
Traditional kaszanka
Alternative names
  • Kiszka
  • Grützwurst
  • Knipp
  • Krupniok (see list below)
TypeBlood sausage
CourseAppetizer, main
Place of originGermany,[1]
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.

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.

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").[2]
  • jelito (Czechia)
  • krvavnička (Slovakia)
  • hurka (Slovakia)
  • véres hurka (Hungarian)
  • кров'янка (krovyanka, Ukraine)
  • krvavica (Serbia; Slovenia)
  • кървавица (Bulgaria)
  • chișcă (Romania)

See also

References

  1. ^ a b Kasprzyk-Chevriaux, Magdalena (August 2014). "Kaszanka". Culture.pl (in Polish).
  2. ^ 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=1222702719&oldid=1222674474

Leave a Reply