Kaszanka

Kaszanka (or kiszka) is a traditional blood sausage in. It is made of a mixture of pig's, pig (commonly , , , and ), and  (sometimes  or ) kasza stuffed in a pig intestine. It is usually flavored with, , and.



The name kaszanka is derived from kasza, one of the main ingredients, as the name Grützwurst is derived from Grütze, with the same meaning.

Kaszanka may be eaten cold, but traditionally it is either grilled or fried with some s and then served with and.

Regional variations

 * Grützwurst ( and sometimes )
 * Knipp
 * Krupniok (More of a slight name difference than variation, )
 * Pinkel (Northwest )
 * Stippgrütze
 * Westfälische Rinderwurst
 * Maischel (Carinthia, ): Grützwurst without blood and not cased in intestine, but worked into balls in . The name comes from the Slovenian majželj in turn derived from the Bavarian Maisen ("slices") . Another etymology points out to the Hungarian májas.
 * Jelito
 * Asinsdesa