Sausages
Kaszanka
Poland
Polish blood sausage (kiszka) of pork offal, buckwheat, and blood, seasoned with marjoram and onions. Grilled or fried until crispy, a rustic, hearty staple, served with bread.
Original eatfuls sticker artwork
What it is
A closer look at Kaszanka.
Polish blood sausage (kiszka) of pork offal, buckwheat, and blood, seasoned with marjoram and onions. Grilled or fried until crispy, a rustic, hearty staple, served with bread.
What to look for
Know it when you find it.
Dark, grainy blood sausage with buckwheat, grilled or fried crispy, savory and earthy, served with bread and mustard.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Kaszanka.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Northern Portugal, Portugal
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Northern Portugal, Portugal
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Amsterdam, Netherlands
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Cured beef sausage associated with Amsterdam, traditionally sliced thin for bread and sandwiches.
Normandy, France
Andouille de Vire
Smoked sausage from Normandy with a coarse texture and strong flavor.
France
Andouillette à la rouennaise
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Galicia, Spain
Galician Androlla Sausage
Androlla
A traditional Galician semi-dry sausage made from pork spare ribs, skins, garlic, oregano, and pimenton, smoked and dried, then cooked before eating.
Appenzell, Switzerland
Appenzeller Siedwurst
Protected pale Appenzeller boiling sausage is bought as a sausage and poached before eating.
Latvia
Blood Sausage
Asinsdesa
Sausage made with pig blood, barley groats, speck and onions, a traditional Christmas and winter food.