How many of you have tried kaszanka: Polish blood sausage? Posted by Kasia on Apr 16, 2021 in Food, Traditions
Every time I mention kaszanka/blood sausage to my friends…everyone just makes this horrible face…Well, people here in USA are not exactly used to eating blood sausage. Unless you grew up in Poland!
Even though there are different regional varieties of this famous Polish delicacy, it typically consists of pork offal (podroby wieprzowe), animal’s blood (krew zwierzęca), barley (jęczmień) or buckwheat (kasza gryczana), and a variety of fresh herbs and spices (różnorodność świeżych ziół i przypraw).
It can be prepared few different ways: grilled, fried, or roasted, it is usually served alongside caramelized onions, potatoes, or sauerkraut. I have to admit that it can actually be really delicious… It’s cooked/smoked, so it is literally ready to eat even cold, like cold cuts.
My mother would usually fry it on the pan and this was my favorite way to eat it. You can serve it with a spicy dipping sauce (or any other sauce you prefer), some people eat it with ketchup as well.
You don’t have to make it from the scratch, you can definitely buy it in most of the deli stores. But if you decide to take on this time consuming task, make sure to check out this post! These directions will guide you through making kaszanka from the scratch, with detailed informations and great photos!
The name kaszanka is derived from kasza (groats), one of the main ingredients. It was unknown in Polish territory until the 17th century. Some people say that it must have made its way to Poland from Denmark, others think it was Germany. Wherever it first came from, it is eaten to this day!
I would love to hear what do you think about this dish? If you do like it, what is your favorite way it is prepared? Please let us know in comments below.
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