Kaszanka
|
Traditional Kaszanka | |
| Alternative names | Kiszka, Grützwurst, Knipp, Krupniok (see list below) |
|---|---|
| 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  Media: Kaszanka | |
Kaszanka is a traditional blood sausage in east and central European 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
- Verivorst (Estonia)
- Kaszanka (Poland)
- Kiszka (Yiddish)
- Grützwurst (Germany and sometimes Silesia)
- 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").[1]
- Jelito (Czech Republic)
- Krvavnička (Slovak Republic)
- Hurka (Slovak Republic)
- Véres Hurka (Hungarian)
- Krovyanka (Ukraine)
- Krvavica (Serbia)
See also
References
- ↑ Heinz Dieter Pohl. "Zum österreichischen Deutsch im Lichte der Sprachkontaktforschung". Retrieved 2010-01-01.
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
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