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Traditional kaszanka
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Alternative names |
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Type | Blood sausage |
Course | Appetizer, main |
Place of origin | Germany or Denmark[1][better source needed] |
Region or state | Central and Eastern Europe |
Serving temperature | Hot, cold |
Main ingredients |
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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), 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.
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Overview |
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Fresh sausage |
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Dry sausage |
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Smoked sausage |
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Cooked sausage |
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Cooked smoked sausage |
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Precooked sausage |
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Grilled sausage |
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