kaszanka

Kaszanka is a traditional blood sausage from Poland and parts of Central Europe. It is made from pig’s blood mixed with kasza, the groats such as buckwheat, barley, or millet, along with minced pork or pork fat, onions, and assorted spices. The mixture is seasoned with salt, pepper, and often marjoram, then stuffed into natural pork casing and formed into a sausage.

The preparation of kaszanka varies by region. It may be sold fresh and boiled or steamed, or it can be smoked or lightly fried after cooking. Some varieties use different grains or proportions, and the seasoning can range from simple to more aromatic blends. In many places kaszanka is cooked slowly to set the filling and develop flavor, and it is commonly sliced for serving.

Serving practices are regional but typically involve browning the slices in a pan with onions and serving them with potatoes, sauerkraut, or rye bread. It is often accompanied by mustard or horseradish and is considered a hearty winter dish in rural areas. Kaszanka is part of the broader family of blood sausages found across Europe, with regional adaptations reflecting local grains and spice preferences.

Nutritionally, kaszanka provides a source of protein and iron, but it can be high in fat and calories, depending on preparation. It is generally consumed in moderation within traditional meals.