{{italic title}} {{Short description|Traditional European blood sausage}} {{More citations needed|date=December 2018}} {{Use dmy dates|date=December 2023}} {{Infobox prepared food | name = Kaszanka | image = Kaszanka.jpg | image_size = 155 | caption = Traditional kaszanka | alternate_name = {{hlist|Kiszka|Grützwurst|Knipp|Krupniok (see list below)}} | country = Germany or Denmark<ref name="Culture.pl">{{Cite web |url=https://culture.pl/pl/dzielo/kaszanka |title=Kaszanka | work=Culture.pl |first=Magdalena |last=Kasprzyk-Chevriaux |date=August 2014 |language=pl}}</ref>{{Better source needed|date=May 2024}} | region = Central and Eastern Europe | type = Blood sausage | course = Appetizer, main | served = Hot, cold | main_ingredient = {{hlist|Pork|pig's blood|pig offal|kasha|onion|black pepper|marjoram}} }}
'''''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 originated in Germany or Denmark.<ref name="Culture.pl"/>
''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== {{More citations needed|section|date=December 2023}} * ''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").<ref>{{cite web |url=http://members.chello.at/heinz.pohl/Sprachkontakt.htm |access-date=1 January 2010 |title=Zum österreichischen Deutsch im Lichte der Sprachkontaktforschung |author=Heinz Dieter Pohl}}</ref> * ''jelito'' (Czechia) * ''krvavnička'' (Slovakia) * ''hurka'' (Slovakia) * ''véres hurka'' (Hungarian) * ''кров'янка'' (''krovyanka'', Ukraine) * ''krvavica'' (Serbia; Slovenia) * ''кървавица'' (Bulgaria) * ''chișcă'' (Romania)
==See also== * Ryynimakkara * Saumagen * Black pudding * Haggis
==References== {{reflist}}
==External links== * [https://web.archive.org/web/20070929063230/http://www.jasiolka.com/images/kaszanka_1.jpg A photograph of kaszanka]
{{Blood as food}} {{Sausage}} {{Silesia topics}}
Category:Belarusian cuisine Category:Silesian cuisine Category:Czech cuisine Category:Slovak cuisine Category:German sausages Category:Polish sausages Category:Blood sausages Category:Meat and grain sausages Category:Precooked sausages
{{Belarus-cuisine-stub}} {{Poland-cuisine-stub}} {{Germany-sausage-stub}} {{CzechRepublic-cuisine-stub}} {{Slovakia-cuisine-stub}}