Kaszanka

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Kaszanka / Grützwurst
Kaszanka.jpg
Traditional Kaszanka
Alternative names kiszka
Type Blood sausage
Course Appetizer, main
Serving temperature Hot, cold
Main ingredients Pork, pig's blood, pig offal, kasza, onions, black pepper, marjoram
Cookbook:Kaszanka / Grützwurst  Kaszanka / Grützwurst

Kaszanka (or kiszka), in German Grützwurst, is a traditional blood sausage in Polish, Hungarian and German 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.

Elsewhere[edit]

  • 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").[1]
  • Jelito (Czech Republic)
  • Jaternica (Slovak Republic)
  • Hurka (Slovak Republic)
  • Véres Hurka (Hungarian)
  • Krovyanka (Ukraine)
  • Krvavica /krvavitza/ (Serbia)

See also[edit]

References[edit]

  1. ^ Heinz Dieter Pohl. "Zum österreichischen Deutsch im Lichte der Sprachkontaktforschung" (in German). Retrieved 1.1.10.  Check date values in: |accessdate= (help)

External links[edit]