Kaszanka
Traditional kaszanka
Alternative names
  • Kiszka
  • Grützwurst
  • Knipp
  • Krupniok (see list below)
TypeBlood sausage
CourseAppetizer, main
Place of originGermany,[1]
Region or stateCentral Europe, Eastern Europe
Serving temperatureHot, cold
Main ingredients

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), 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. 1 2 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.


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