Kaszanka
Kaszanka is a traditional blood sausage in east and central European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver, lungs, skin, and fat), and buckwheat (sometimes barley or rice) kasza stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.
 Traditional Kaszanka | |
| Alternative names | Kiszka, Grützwurst, Knipp, Krupniok (see list below) |
|---|---|
| Type | Blood sausage |
| Course | Appetizer, main |
| Serving temperature | Hot, cold |
| Main ingredients | Pork, pig's blood, pig offal, kasza, onions, black pepper, marjoram |
Kaszanka may be eaten cold, but traditionally it is either grilled or fried with some onions and then served with potato and sauerkraut.
Other names and similar dishes
- "Крывянка" (Kryvianka) (Belarus)
- Verivorst (Estonia)
- Kaszanka (Poland)
- Kiszka (Yiddish)
- Grützwurst (Germany and sometimes Silesia)
- Tote Oma (Germany. A joking-sarcastic name for fried Grützwurst, meaning Dead Granny)
- Knipp (Lower Saxony, Germany)
- 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)
- 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 (Czech Republic)
- Krvavnička (Slovak Republic)
- Hurka (Slovak Republic)
- Véres Hurka (Hungarian)
- Krovyanka (Ukraine)
- Krvavica (Serbia, Slovenia)
- Chișcă (Romania)
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See also
References
- Heinz Dieter Pohl. "Zum österreichischen Deutsch im Lichte der Sprachkontaktforschung". Retrieved 2010-01-01.
External links
- A photograph of kaszanka
- A recipe for kiszka on YumYum.com
- Kaszanka or kiszka vendors in the United States: Chicopee Provision Co. (Chicopee, MA), Polana – A Polish Experience (Chicago, IL)
- Krupniok in Silesian cuisine
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| Overview |  | ||||
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Related articles | |||||
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