kaszanka
Sign in to saveKaszanka 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.
Key facts
- Prepared food.name
- Kaszanka
- Prepared food.image
- Kaszanka.jpg
- Prepared food.image_size
- 155
- Prepared food.caption
- Traditional kaszanka
- Prepared food.country
- Germany or Denmark
- Prepared food.region
- Central and Eastern Europe
- Prepared food.type
- Blood sausage
- Prepared food.course
- Appetizer, main
- Prepared food.served
- Hot, cold
via Wikipedia infobox
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Encyclopedic overview
4 sectionsContents
- Other names and similar dishes
- See also
- References
- External links
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 originated in Germany or Denmark.
Excerpted from Wikipedia’s “kaszanka” article, available under the CC BY-SA 4.0 licence.
Available in 16 languages
- Español
- Deutsch
- Русский
- Português
- Italiano
- Azerbaijani
- Czech
- Kashubian
- Low German
- Norwegian
- Polski
- Silesian
- Slovak
- Tiếng Việt
- Ukrainian
via Wikidata sitelinks · CC0