Kaszanka
Traditional kaszanka | |
| Alternative names |
|
|---|---|
| Type | Blood sausage |
| Course | Appetizer, main |
| Place of origin | Germany or Denmark |
| Region or state | Central and Eastern Europe |
| Serving temperature | Hot, cold |
| Main ingredients | |
Kaszanka is a traditional blood sausage in Central and Eastern European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat (kasha) or barley stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.
The dish likely originated in Germany or Denmark.
Kaszanka may be eaten cold, but traditionally it is either grilled or fried with onions and then served with potato and sauerkraut.