|This page uses content from Wikipedia. The original article was at Kaszanka. The list of authors can be seen in the page history. As with Sausage Wiki, the text of Wikipedia is available under the Creative Commons Attribution-Share Alike License 3.0 (Unported) (CC-BY-SA).|
Kaszanka (or kiszka) is a traditional blood sausage in Polish cuisine. It is made of a mixture of pig's blood, pig offal (commonly liver, lungs, skin, and fat), and buckwheat (sometimes barley or rice) kasza stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.
Regional variations Edit
- Grützwurst (Germany and sometimes Silesia)
- Knipp (Lower Saxony, Germany)
- Krupniok (More of a slight name difference than variation, Silesia)
- Pinkel (Northwest Germany)
- Stippgrütze (Westphalia, Germany)
- Westfälische Rinderwurst (Westphalia, Germany)
- 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"). Another etymology points out to the Hungarian májas.
- Jelito (Moravia, Czech Republic)
- Asinsdesa (Latvia)
- ↑ Heinz Dieter Pohl: Zum österreichischen Deutsch im Lichte der Sprachkontaktforschung. Retrieved on 1.1.10.