Kaszanka

Kaszanka
	Traditional kaszanka
Alternative names	Kiszka; Grützwurst; Knipp; Krupniok (see list below);
Type	Blood sausage
Course	Appetizer, main
Place of origin	Germany or Denmark[better source needed]
Region or state	Central and Eastern Europe
Serving temperature	Hot, cold
Main ingredients	Pork; pig's blood; pigoffal; kasha; onion; black pepper; marjoram;
	Media: Kaszanka;

Kaszankais a traditionalblood sausagein Central and Eastern European cuisine. It is made of a mixture of pig's blood, porkoffal(commonlyliver), andbuckwheat(kasha) orbarleystuffed in a pig intestine. It is usually flavored with onion, black pepper, andmarjoram.

The dish likely originates in Germany or Denmark.^[1]

Kaszanka may be eaten cold, but traditionally it is either grilled or fried with onions and then served with potato andsauerkraut.

Other names and similar dishes

крывянка(Kryvianka,Belarus)
verivorst(Estonia)
kaszanka(Poland)
Kiszka(Yiddish קישקעkishke,some districts of Poland)
Grützwurst(Germany and sometimesSilesia)
Knipp(Lower Saxony,Germany)
Göttwust;Grüttwust(Northern Germany)
krupńok;krupniok(more of a slight name difference than variation; Silesia)
żymlok(a variation ofKrupniokbased on cutbread rollinstead of buckwheat; Silesia)
Pinkel(Northwest Germany)
Stippgrütze(Westphalia,Germany)
Westfälische Rinderwurst(Westphalia, Germany)
krëpnica(Kashubia)
Maischel(Carinthia,Austria):Grützwurstwithout blood and not cased in intestine but worked into balls incaul fat.The name comes from the Slovenianmajželj,in turn derived from the BavarianMaisen( "slices" ).^[2]
jelito(Czechia)
krvavnička(Slovakia)
hurka(Slovakia)
véres hurka(Hungarian)
кров'янка(krovyanka,Ukraine)
krvavica(Serbia; Slovenia)
кървавица(Bulgaria)
chișcă(Romania)