Anatomy of a Sausage, Kaszanka!

“A staple of traditional Polish cuisine, Kaszanka (also called Kiszka) is a blood sausage made with a mixture of pig’s blood, buckwheat or barley, and pig offal – usually liver, lungs, skin, fat – flavored with pepper, onions, marjoram, and stuffed in pig intestine.

Coming from the word kasza, which is one of the main ingredients, Kaszanka can be eaten cold, but are traditionally (and taste better) grilled or fried. Eat it with a liberal side of onions, potato and sauerkrat.


About Jonathan Z

Jonathan Zajdman is an illustrator, designer, & occasional musician. He is obsessed with Paulie Gee's.

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  1. Pingback: What food brings people together? | Global Exchange 2014: Cities and Recovery

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