Kaszanka - Polish Blood Sausage

Kaszanka is a Polish blood sausage made from a mixture of buckwheat groats, pork blood, onion and marjoram. The mixture is stuffed into natural casings and simmered so it sets and firms up.

It is served pan-fried or grilled until crisp, most often with onion and bread or mustard. In Poland it is a popular treat at barbecues and market stalls.

Kaszanka stands out for its high proportion of buckwheat, which gives it a characteristic grainy texture and nutty flavour. It is hearty, inexpensive and filling.