Kaszanka

Krupniok

Kaszanka (or kiszka) is a traditional blood sausage in Polish 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.

Regional variations

• Grützwurst (Germany and sometimes Silesia)
• Knipp (Lower Saxony, Germany)
• Krupniok (More of a slight name difference than variation, Silesia)
• Pinkel (Northwest Germany)
• Stippgrütze (Westphalia, Germany)
• Westfälische Rinderwurst (Westphalia, Germany)
• 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"). Another etymology points out to the Hungarian májas.
• Jelito (Moravia, Czech Republic)

See also

• Kishka
• Kishke
• Ryynimakkara

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