Kaszanka

Kaszanka

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
Cookbook: Kaszanka  Media: 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.

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

Elsewhere

See also

References

  1. ↑ Heinz Dieter Pohl. "Zum österreichischen Deutsch im Lichte der Sprachkontaktforschung". Retrieved 2010-01-01.
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