Kaszanka

Kaszanka
	Traditional Kaszanka
Alternative names	Kiszka, Grützwurst, Knipp, Krupniok (see list below)
Type	Blood sausage
Course	Appetizer, main
Place of origin	Germany
Region or state	Central Europe, Eastern Europe
Serving temperature	Hot, cold
Main ingredients	Pork, pig's blood, pig offal, kasza, onions, black pepper, marjoram
	Cookbook: Kaszanka; Media: Kaszanka;

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 or barley (kasza) stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.

The dish probably comes from Germany or Denmark though the latter is unlikely because of a big difference in ingredients. 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[edit]

"Крывянка" (Kryvianka) (Belarus)
Verivorst (Estonia)
Kaszanka (Poland)
Kiszka (Yiddish, 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)
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)
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 (Slovak Republic)
Hurka (Slovak Republic)
Véres Hurka (Hungarian)
Krovyanka (Ukraine)
Krvavica (Serbia, Slovenia)
Кървавица (Bulgaria)
Chișcă (Romania)