Kaszanka is a traditional Polish dish made from pork meat, organ meat, barley or buckwheat, and pig's blood. The sausage is known by different names such as kasha-nkah, kiszka, and krupniok. It is usually stuffed into small or large intestine casings, shaped into a ring.
This delicacy is widely consumed in Poland and is prepared in various ways. Summertime is a perfect occasion to grill Kaszanka, while in other seasons, it can be enjoyed as a sandwich.
I am sharing three methods of preparing Kaszanka that are passed down through generations in my family. These methods have been used by my grandparents, parents, and now, me. I hope you will try them and enjoy this traditional dish!1. The Kaszanka Sandwich
This is an easy and simple way to enjoy kaszanka. It is an open-faced sandwich with sliced blood sausage served cold. To enhance its taste, you can garnish it with onions, pickles, mustard, or polish horseradish
. This straightforward preparation does not compromise the delicious taste of kaszanka.2. Fried Kaszanka with Caramelized Onions
This is a personal favorite way of enjoying kaszanka. The caramelized onions complement the dish, and the meat is seared to perfection when roasted in a frying pan for a few minutes. For an extra kick, you can add as much pepper as you like. The more peppery it is, the better it tastes.3. Roasted Kaszanka with Onions
This is another way to prepare kaszanka, using the oven instead of a frying pan. Like the fried version, it is prepared with onions. However, during the roasting process, some of the kaszanka may "ooze" out of the casing, but that's normal.