 Traditional Kaszanka | |
| Alternative names | Kiszka, Grützwurst, Knipp, Krupniok (see list below) |
|---|---|
| Type | Blood sausage |
| Course | Appetizer, main |
| Place of origin | Germany[1] Poland |
| Region or state | Central Europe, Eastern Europe |
| Serving temperature | Hot, cold |
| Main ingredients | Pork, pig's blood, pig offal, kasza, onions, black pepper, marjoram |
Kaszanka is a traditional blood sausage in the east and central European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat (kasza) or barley stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.
The dish probably comes from Germany or Denmark, but the latter is unlikely because of a significant difference in ingredients: the Danish version consists of blood, pork, raisins, sugar, groats and flour.[1]
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 קישקע kishke, some districts of Poland)
- Grützwurst (Germany and sometimes Silesia)
- Tote Oma (Germany. A joking-sarcastic name for fried Grützwurst, meaning Dead Granny)
- Knipp (Lower Saxony, Germany)
- Göttwust, Grüttwust (Low 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 (Czech Republic)
- krvavnička (Slovakia)
- hurka (Slovakia)
- véres hurka (Hungarian)
- кров'янка (krovyanka, Ukraine)
- krvavica (Serbia, Slovenia)
- кървавица (Bulgaria)
- chișcă (Romania)
See also
References
- 1 2 Kasprzyk-Chevriaux, Magdalena (August 2014). "Kaszanka". Culture.pl (in Polish).
- ↑ 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
| Overview |  | ||||
|---|---|---|---|---|---|
| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
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