Kaszanka – Blood Sausage

Polish Kaszanka is a sausage made of pig’s blood and groats (buckwheat or barley). Some cooks add pig’s liver, depending on the region. It’s traditional polish food. Originally it was a dish prepared after pig sticking, to use all the parts of the pig. It has quite high levels of fat and cholesterol, but at the same time it supplements iron and zinc. Use it cautiously and enjoy your Kaszanka – Blood Sausage fried with onion:)

Kaszanka can be served cold, grilled or fried on the pan.


  • 2 blood sausages
  • onion
  • 2 tbs rapeseed oil
  • salt & pepper

Remove the skin from blood sausages and dice them.

Chop the onion and fry on the oil. Sprinkle with salt.

Add diced blood sausage and season with pepper.

Once it’s a little bit melted and mixed, then your Kaszanka – Blood Sausage fried with onions is ready.

Serve with mustard and bread. Smacznego:)

If you like Polish traditional food, you may like Polish Tripe soup- Flaki🙂

Polish black pudding sausages
Polish kaszanka being fried on the pan with onion

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