Kaszanka - polish blood sausage

Published: November 23rd, 2023 - Last updated: March 5th, 2024

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.

Recipe informations:

Preparation

40 minutes

Total

180 minutes

Yield

Servings 12

4 (1)

Ingredients

1 kg of pork lungs
2 kg of pork fat
1 kg of small groats
1 kg of pork liver
50 dag of pork kidneys
50 dag of pork heart
30 dag of pork pancreas
1 liter of pig blood
pepper
salt to taste
thick pig intestines, about 50 cm long

Steps

1. Step

Pour 1.5 liters of water into a small pot and when it boils, add the bacon and cook for 5 minutes. Then remove the bacon and add the groats, which we cook for 30 minutes. stirring. Remove the groats from the heat and place in a cool place.

2. Step

Put the lungs, heart, kidneys and pancreas into the second 5-liter pot and pour cold water over it. Bring to a boil and cook for 30 minutes. Then add the liver and cook everything for another 10 minutes. Then remove from the pot and cool. Do not pour out the water from the pot, but let it cool, as it will be used for kaszanka.

3. Step

When everything has cooled down, wash the intestines and put them in well-salted water for an hour. Pour 30 dag of salt into 1 liter of water. Then cut the cooked offal into cubes. Also cut the bacon into cubes. Then throw everything into a large pot and add the overcooked groats, salt to taste, pepper, pork blood and water where we previously cooked the giblets.

4. Step

Mix everything thoroughly and take the intestines. In each intestine, leave 3 cm of empty space on both sides. Tie the intestines with thread on one side and insert a funnel into the other hole and push the crushed mass there. Do not pour it completely, as the intestine may burst during baking.

5. Step

At a distance of 3 cm from the end of the intestine, tie it again with thread. After making all the sausage , place them on a baking tray, grease it with lard, put it in a very hot oven and bake for 1.5 hours.

6. Step

During baking after 45 min. turn the sausage over and bake for another 45 minutes. Then remove from the oven and remove from the baking trays. Kaszanka can be eaten hot or cold.