is" kaszanka" a Polish speciality?

Only ever had it once, and that was at an English pub in Spain.
But it was so nice.
xDD
Didn't know how it was made until after I ate it, though.
It's like some kind of horror film watching it done.

But way tasty.
<3

I need to eat some of this Kaszanka.. I've only eaten French and Scottish Bloodputtings, but I am 3rd generation Polish too, but I am truly mixed.

What do you think is in Oreo cookies? Unless you don't like them either? :)

Do you know what's in the hot dog? :)

A late comment, I had heard of blood pudding and on my first visit to Poland had it served to us on several special occassions, different parts of the country, All had Kasza (buckwheat groats) and seasoned blood. While on my farm stay I got to stir the fresh blood until it was thick and Bacia had made the seasoned kasza (lots of finely minced garlic, salt) and she combined the kasza with the blood, and put into the freshly washed and salted intestines. She sauted some of the blood/kasza mixture for kolacia that evening. As much as I tried to keep busy and out of the kitchen she saved me some. It wasn't bad but have never made it again. (It's the only time I've ever lugged half a pig in from the barn also.)

Kiszka is a generic name for a variety of Polish sausages. The word "kiszka" in Polish means "intestine." Liver sausages of various kinds are kiszkas, as are all blood sausages. Kiszka kaszana, or kaszanka, is just one type of kiszka. It can be made with or without blood. The kiszkas found in the US are usually made with pork snouts, skins etc. Although that type of kaszanka can be bought in Poland, the usual, old-fashioned kind, is made with lean pork shoulder, diced fatback, whole buckwheat, and pork blood. The characteristic flavor comes from marjoram, allspice and pepper with which it is flavored. For obvious reasons (blood, pork) a product also called kiszka (or kiszke) bought in a kosher delicatessen has no relation to the kaszanka, except that it too has a cereal filler.

Rafik, Sorry, you're wrong. Blood sausage is found everywhere from Ireland to France and is pretty much the same - the main difference seems to be the amount of barley or other cereal that is used. Absolutely, the primary ingredient is always pig's blood.

Enjoy it!

Jim

Sailorwannab is right here

Let me sound a bit nationalistic - I don`t think they make it there as tasty as in Poland:

Patriotic, pawian, not nationalistic.

The nature of the food, for me, is repulsive, regardless of where it was produced.

I tried the Scottish equivalent once and hated it.

Ooops, sorry. :)


I have never objected to eating it, even as a child. Probably thanks to those grains/cereal trapped inside. I am a vegetarian type and just love cereal! :):):):)

Then eat cereal and not meat, LOL ;)

I am afraid that I must correct you on this one. South of San Antonio Texas there exists several Polish communities, those being the very first Polish communities in the Americas. We can find Kaszanka made with buckwheat, made by Polish Texans who still speak Polish...imagine that!!! This Kaszanka aka blood sausage is authentic and made right here in South Texas..."It's like whole 'nother country"

hmm.. it's kiszka when "raw" and kaszanka when done up..

I tried it, it looks like crap but it tastes pretty good. Lots of fat tho.

fat? r u sure? seems more blood and kasza the fat.. hmm

Well I prefer the black pudding from stornoway even to the Polish stuff. I found Kaszanka to be bland, I like a good spice to my black pudding.

Actually, there are many kinds of kaszanka produced locally and you can find spicy sorts too. I have just found one recently and put it into tortilla without chilli sauce, it is so spicy.

They are both disgusting heart attack material. If you want spice, get some Tabasco.

Blood ect is actually very good for your health, full of iron and protein;)

Try telling that to the guy laying at the side of the street after a beating ;) ;)

Sorry Davey, it just ain't appetising. It doesn't beat a scampi supper :)

As much as I do love a scampi supper, I find that there is never enough and I always end up going hungry with Scampi...maybe it's just me.

As for spicy Kaszanka, I am sure there are different ones out there, just like black pudding here, I have to go to glasgow for decent black pudding because the butcher and the co-op here both have bland rubbish.

I hear what you're saying, Cardno. You look slimmer than me so you can get off with the heavier stuff. I have to watch my weight and scale back on anything with calories.

I used to do an Ozzy Osbourne when I was younger. Intensive swimming but then I went and undid it all by going straight to the Bluebird chipper (in Aberdeen, near my first uni) and pigging out on a fish and chip supper. I loved a spare rib supper once in a while too. Ozzy used to go flat out on his gym bike and then smoke a cigar and polish off a Mars bar or 2, LOL.

Please remind me, Cardno, as it's been so long. What else could you find on a chippie menu?

As the restaurant I work in now is connected to a chippy, I can answer that for you. At the moment we have (all battered): Fish, Special Fish, King Rib, Scampi, Sausage, Black Pudding, Haggis, White Pudding, Hamburger, 1/2 Pizza, Full Pizza, Mars Bar, Scotch Pie, Steak Pie, Smoked Sausage and there's probably more, I will check when i get out of bed

Pizza suppers, wow, there's the daily calories in a oner. Jumbo sausage suppers were legendary. The salt was often served with the sausage though :(

Thanks, Cardno :)