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Gdansk (Poland)
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Main course
Meat
Food Flavour DNA
Nutritional Values
450kcal
20gProtein
30gCarbs
28gFat
3gFibre
250 gServing
* Per serving · 250 g. May vary.
Allergens
🌾 Gluten
Also served in
Kaszanka
How to order / say it
Say it
Kaszanka — [Kah-shan-kah]
Order
I'd like the kaszanka, please.
Locally
Poproszę kaszankę.
Say locally
Traditional blood sausage with barley and spices.
Why try it?
Once a peasant dish, kaszanka is now a celebrated part of Polish heritage — an earthy delight that embodies the resourcefulness and rich culinary history of the region.
How it tastes
A robust, savory delicacy with a meaty and grainy texture, kaszanka is richly seasoned with spices. It's often grilled or fried, emitting an inviting, aromatic blend of spicy and earthy scents.
Origin & History — first documented: 1900
Originating as a thrifty farm dish in the early 20th century, kaszanka utilized blood, a byproduct of pig slaughter, combined with barley. It spread across Poland, becoming a cherished dish for its flavor and sustainable use of resources.
Recipe
Ingredients
- 🥩 400 ml pork blood
- 🌾 150 g barley
- 🥩 150 g fatback
- 🧄 100 g onions
- 🌿 1 tsp marjoram
- 🧂 1 tsp salt
Method
- 1 Cook barley and set aside.
- 2 Sauté onions and fatback until golden.
- 3 Mix with blood, barley, and spices.
- 4 Stuff into casings and cook until firm.
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