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![]() Traditional kaszanka | |
Alternative names |
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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.
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 and sauerkraut.
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