The name kaszanka is derived from kasza (groats), one of the main ingredients, as the German 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 onions and then served with potato and sauerkraut.
Maischel (Carinthia, Austria): Grützwurst without blood and not cased in intestine, but worked into balls in caul fat. The name comes from the Slovenian majželj in turn derived from the Bavarian Maisen ("slices")[1]. Another etymology points out to the Hungarian májas.