Baku Kitchen! An independent reference of traditional food

Kaszanka

Blood sausage with buckwheat groats, fried with onion.

Poland Charcuterie & cured One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Made at the winter pig killing so that blood and offal were not wasted; buckwheat, a Polish staple grain, gives it body.

Frequently asked questions

What is Kaszanka?

Kaszanka is a charcuterie & cured from Poland: blood sausage with buckwheat groats, fried with onion. Made at the winter pig killing so that blood and offal were not wasted; buckwheat, a Polish staple grain, gives it body.

Made with

offalporkonion

Cooked

fried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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