Kaszanka: Traditional Blood Sausage
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Today we will present a rather unusual dish - Kaszanka. This is one of the quite characteristic meat products. Due to its composition, many people may find it strange and even repulsive. Yet, it finds its connoisseurs not only in Poland. This unusual meat product includes, among others, groats, selected offal and... blood. And it is this last ingredient that often discourages you from trying it - although unnecessarily.
Kaszanka is a type of blood sausage also known under other names, such as 'kiszka kaszana', 'krupnioki śląskie' or 'kaszok'. Some people simply call it 'Kiszka', but the word itself is more general. There are other types of kiszka, such as 'kiszka ziemniaczana' (potato kiszka).
Depending on the region of Poland, the recipe or composition may vary slightly. The recipe here is rather more uniform. It is based on a recipe included in one of the Polish books on regional cuisine.
Apart from Poland, this product is also known in many cuisines of Central and Eastern Europe. We can also find it in Slovak cuisine (Jaternica), Czech cuisine (Jelito), Ukrainian cuisine (Krovyanka), Hungarian cuisine (Véres hurka) and in German cuisine (Grützwurst). Each of these cuisines has its unique recipe, often differing in additions or spices. However, the base is similar.
In Poland, 'krupnioki śląskie' obtained the European Protected Geographical Indication certificate in June 2016, confirming their uniqueness. It is said to be very similar to black pudding, but it is a product unique to this region.
How was Kaszanka created?
Although Kaszanka has become an integral part of Polish cuisine today. It most likely came here from Germany or the Czech Republic via Silesia. But, various sources attribute it to a slightly different direction - more south-eastern.
Some of the oldest records about this dish can be found in the diaries of Jan Chrysostom Pasek from the 17th century. They show that it was already quite popular back then. In the 19th century, numerous historical records already testify to the ubiquity of this meat.
These delicious cold cuts were becoming more and more popular on country tables. People working hard in the fields needed caloric and nutritious meals. This made blod sausage not only a tasty dish but also an important element of the diet for rural residents.
The production of kaszanka was inextricably linked to pig slaughter. During it, all family members were involved, and the butcher acted as a kind of master of the ceremony. The blood obtained during slaughter was a valuable ingredient for the production of not only kaszanka, but also brawn.
Villagers often used all possible parts of the animal. Therefore, significant amounts of kaszanka were produced to be shared with the entire family as well as with neighbors. Sharing cold meats was not only a tradition but also economically profitable. It allowed for optimal use of pork offal so that nothing was wasted.
Expert tips:
The Golden Rule of Filling Tension
Always stuff blood sausages with groats loosely. Buckwheat expands significantly during its secondary cooking phase in the oven. If stuffed tight like a standard bratwurst, the natural casings will violently burst open.
Blood Temperature Control
Ensure the cooked offal and groats have cooled down below 110°F (43°C) before adding the blood. If mixed into piping hot ingredients, the blood proteins will curdle instantly, ruining the emulsion.
Pricking the Skins
Use a sterile pin or sausage pricker to poke 3-4 tiny holes along each link right before they go into the oven. This vents trapped steam and minimizes internal pressure shocks.
Storage:
How to store
Allow the baked kaszanka links to cool completely to room temperature. Wrap them loosely in butcher paper or place them inside a ventilated glass container.
Shelf life
Store in the coldest part of your refrigerator for up to 5 days. For the best breakfast experience, slice thick discs and pan-fry with lard and sweet onions.
Freezing instructions
Kaszanka freezes beautifully. Wrap individual cooked links tightly in plastic wrap, then seal them inside heavy-duty freezer bags for up to 3 months. Thaw completely in the refrigerator overnight before reheating.
Recipe information:
Ingredients
- 2.2 lbs / 1 kg pork lungs, thoroughly cleaned
- 4.4 lbs / 2 kg pork back fat (bacon/fatback), cubed
- 2.2 lbs / 1 kg whole toasted buckwheat groats (kasza gryczana)
- 2.2 lbs / 1 kg fresh pork liver, veins removed
- 1.1 lbs / 500g pork kidneys, split and cored
- 1.1 lbs / 500g pork heart, trimmed
- 10.5 oz / 300g pork pancreas or premium shoulder trim
- 1 qt / 1 liter fresh, strained pig blood
- 4 tbsp coarse kosher salt (plus 300g for casing soak)
- 3 tbsp freshly cracked black pepper
- 2 tbsp dried Polish marjoram
- 16 ft / 5 meters natural thick pork casings (hog casings)
Substitutions for ingredients:
- Pork Offal Variety - If specific offal parts like the pancreas or lungs are inaccessible, substitute an equivalent weight of pork shoulder trim and extra pork hearts.
- Buckwheat Groats - Pearl barley (*kasza jęczmienna*) can be used in equal proportions for a lighter, milder flavor profile typical of central Polish variations.
- Hog Casings - If natural hog casings are hard to handle, the meat mixture can be baked directly in a well-greased loaf pan as a rustic terrine or pate.
Preparation
1. Cook the Fat and Parboil the Groats
2. Simmer the Offal Base
3. Sanitize Casings and Dice the Filling
4. Amalgamate the Sausage Mass
5. Stuff the Casings with Slack Tension
6. Bake to Set the Proteins
Frequently Asked Questions (FAQ):
What is the best way to cook kaszanka for a crispy texture?
Slice the kaszanka into thick rounds and pan-fry them in lard or butter over medium heat with diced onions. Cook until the exterior forms a crispy crust while the interior stays rich and tender.
Should kaszanka be cooked whole or without the casing?
Both methods work well. Grilling or baking whole seals the interior moisture inside the casing, while peeling the casing off to fry the filling loose creates an incredibly crispy, rustic scramble.
How do you prevent kaszanka from drying out during cooking?
Cook it over steady medium heat rather than scorching high flames, and include plenty of diced onions or extra cooking fat in the pan to retain the rich, soft texture of the groats.
What are the best side dishes to serve with kaszanka?
Kaszanka pairs perfectly with traditional Polish sides like caramelized sweet onions, sauerkraut, sour dill pickles, sharp yellow mustard, and thick slices of dense rye bread.
Can kaszanka be baked or grilled instead of fried?
Yes. Kaszanka is excellent when wrapped in aluminum foil with onions and apples and cooked over hot charcoal embers on a barbecue grill, or baked slowly in an oven pan.