World Library  
Flag as Inappropriate
Email this Article




Traditional Kaszanka
Alternative names Kiszka, Grützwurst, Knipp, Krupniok (see list below)
Type Blood sausage
Course Appetizer, main
Serving temperature Hot, cold
Main ingredients Pork, pig's blood, pig offal, kasza, onions, black pepper, marjoram
Cookbook: Kaszanka 

Kaszanka is a traditional blood sausage in east and central European 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.

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


  • Elsewhere 1
  • See also 2
  • References 3
  • External links 4


  • Kaszanka (Poland)
  • Kiszka (Yiddish)
  • Grützwurst (Germany and sometimes Silesia)
  • Knipp (Lower Saxony, Germany)
  • Krupniok (More of a slight name difference than variation, Silesia)
  • Żymlok (A variation of Krupniok based on cut bread roll instead of buckwheat, Silesia)
  • Pinkel (Northwest Germany)
  • Stippgrütze (Westphalia, Germany)
  • Westfälische Rinderwurst (Westphalia, Germany)
  • Black pudding (West Middlands, Stornoway, the North West, Lancashire)
  • 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]
  • Jelito (Czech Republic)
  • Krvavnička (Slovak Republic)
  • Hurka (Slovak Republic)
  • Véres Hurka (Hungarian)
  • Krovyanka (Ukraine)
  • Krvavica (Serbia)

See also


  1. ^ Heinz Dieter Pohl. "Zum österreichischen Deutsch im Lichte der Sprachkontaktforschung" (in German). Retrieved 2010-01-01. 

External links

  • A photograph of kaszanka
  • A recipe for kiszka on
  • Kaszanka or kiszka vendors in the United States: Chicopee Provision Co. (Chicopee, MA), Polana – A Polish Experience (Chicago, IL)
  • Krupniok in Silesian cuisine
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.