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

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.


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  • Verivorst (Estonia)
  • 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


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External links

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