description Kaszanka Overview
Kaszanka is a traditional Polish blood sausage made from pork blood, pork offal, and buckwheat groats or barley enclosed in an intestinal casing. Regional recipes may include liver, lungs, skin, fat, onion, pepper, and marjoram, and the sausage can be eaten cold or cooked by frying or grilling; it is commonly served with foods such as onions, potatoes, sauerkraut, or bread.
help Kaszanka FAQ
What is kaszanka made from?
Kaszanka is a Polish blood sausage made from pork blood, pork offal, and buckwheat groats or barley. The mixture is filled into an intestinal casing.
What seasonings are used in kaszanka?
Regional recipes may include onion, pepper, and marjoram. Liver, lungs, skin, and fat can also be included depending on the recipe.
How is kaszanka usually served?
Kaszanka can be eaten cold or cooked. A common preparation is frying it, often with onion.
Is kaszanka the same as black pudding?
Kaszanka is broadly comparable to British black pudding because both are blood sausages. Its Polish recipes are distinguished by ingredients such as buckwheat groats or barley and pork offal.
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