Kaszanka is a traditional blood sausage in east and central Europeancuisine. It is made of a mixture of pig's blood, pork 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.
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]
