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 Traditional kaszanka | |
| Alternative names |
|
|---|---|
| Type | Blood sausage |
| Course | Appetizer, main |
| Place of origin | Germany or Denmark [1] [ better source needed ] |
| 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.
Contents
The dish likely originated 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 and sauerkraut.
