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Traditional blood sausage in East and Central European cuisine
Kaszanka
Traditional kaszanka
Alternative names Kiszka Grützwurst Knipp Krupniok (see list below) Type
Blood sausage Course Appetizer, main Place of origin Germany,
[1] Region or state
Central and Eastern Europe Serving temperature Hot, 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)
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Overview Fresh sausage
Dry sausage
Smoked sausage Cooked sausage Cooked smoked sausage Precooked sausage Grilled sausage Related articles