Kaszanka: Difference between revisions
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Undid revision 1222861710 by Czello (talk) The source material states it is not a historical fact. What is stated on this page is just wrong interpretation. |
Undid revision 1222868377 by 91.217.105.54 (talk) Then let's say what the soruce says Tag: Reverted |
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| caption = Traditional kaszanka |
| caption = Traditional kaszanka |
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| alternate_name = {{hlist|Kiszka|Grützwurst|Knipp|Krupniok (see list below)}} |
| alternate_name = {{hlist|Kiszka|Grützwurst|Knipp|Krupniok (see list below)}} |
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| country = Germany or Denmark<ref name="Culture.pl">{{Cite web |url=https://culture.pl/pl/dzielo/kaszanka |title=Kaszanka | work=Culture.pl |first=Magdalena |last=Kasprzyk-Chevriaux |date=August 2014 |language=pl}}</ref> |
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| region = [[Central and Eastern Europe]] |
| region = [[Central and Eastern Europe]] |
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| type = [[Blood sausage]] |
| type = [[Blood sausage]] |
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'''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 (food)|liver]]), and [[buckwheat]] ([[kasha]]) or [[barley]] stuffed in a pig intestine. It is usually flavored with onion, black pepper, and [[marjoram]]. |
'''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 (food)|liver]]), and [[buckwheat]] ([[kasha]]) or [[barley]] stuffed in a pig intestine. It is usually flavored with onion, black pepper, and [[marjoram]]. |
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The dish likely originates in Germany or Denmark.<ref name="Culture.pl"/> |
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Kaszanka may be eaten cold, but traditionally it is either grilled or fried with onions and then served with potato and [[sauerkraut]]. |
Kaszanka may be eaten cold, but traditionally it is either grilled or fried with onions and then served with potato and [[sauerkraut]]. |
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Revision as of 12:27, 8 May 2024
 | This article needs additional citations for verification. (December 2018) |
 Traditional kaszanka | |
| Alternative names |
|
|---|---|
| Type | Blood sausage |
| Course | Appetizer, main |
| Place of origin | Germany or Denmark[1] |
| Region or state | Central and Eastern Europe |
| Serving temperature | Hot, cold |
| Main ingredients | |
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 originates in Germany or Denmark.[1]
Kaszanka may be eaten cold, but traditionally it is either grilled or fried with onions and then served with potato and sauerkraut.
Other names and similar dishes
| This section needs additional citations for verification. (December 2023) |
- крывянка (Kryvianka, Belarus)
- verivorst (Estonia)
- kaszanka (Poland)
- Kiszka (Yiddish קישקע kishke, some districts of Poland)
- Grützwurst (Germany and sometimes Silesia)
- Knipp (Lower Saxony, Germany)
- Göttwust; Grüttwust (Northern Germany)
- krupńok; 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)
- krëpnica (Kashubia)
- 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").[2]
- jelito (Czechia)
- krvavnička (Slovakia)
- hurka (Slovakia)
- véres hurka (Hungarian)
- кров'янка (krovyanka, Ukraine)
- krvavica (Serbia; Slovenia)
- кървавица (Bulgaria)
- chișcă (Romania)
See also
References
- ^ a b Kasprzyk-Chevriaux, Magdalena (August 2014). "Kaszanka". Culture.pl (in Polish).
- ^ Heinz Dieter Pohl. "Zum österreichischen Deutsch im Lichte der Sprachkontaktforschung". Retrieved 1 January 2010.
External links
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| Overview |  | ||||
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
 | This Belarusian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This Polish cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This German sausage–related article is a stub. You can help Wikipedia by expanding it. |
 | This Czech cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Slovak cuisine-related article is a stub. You can help Wikipedia by expanding it. |