{{Infobox prepared food | name = Kaszanka | image = | caption = Traditional Kaszanka | alternate_name = Kiszka, Grützwurst, Knipp, Krupniok (see list below) | country = | region = | type = Blood sausage | course = Appetizer, main | served = Hot, cold | main_ingredient = Pork, pig's blood, pig offal, kasza, onions, black pepper, marjoram}}

Kaszanka is a traditional blood sausage in east and central European cuisine. It is made of a mixture of pig's blood, pig 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.

Contents

Elsewhere

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See also

References

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External links

{{Silesia topics}} {{Sausage}}

{{meat-stub}} {{Poland-stub}}