Kashanka

In Germany and Poland, porridge is cooked in three versions - like liverworm, blood and dried sausage. In different regions, the ingredients of the product also vary. Pork is mainly used, which is pre-cooked, rolled through a meat grinder, then mixed with boiled cereals (in Poland - with buckwheat), seasoned with spices (black pepper, marjoram, etc.) and salt. The sausage prepared in this way is brought to full readiness, insisting in hot, but not boiling water for half an hour.

One of the varieties of kashanka in northern and eastern Germany is the company (red) gritsvurst , black pudding with cereal. When it is cooked, pork blood is also added to the meat, and the mixture is then fried. On its basis, in these regions a special dish is prepared Sausage in a pot (Pottwurst) . For its preparation, warmed-up blood sausage (from pork blood and lard) is mixed into a single mass together with cereal or crumbled bun and cooked. It is served chilled to the table. As a side dish, fried potatoes or sour cabbage are used. Because of its “bloody appearance,” such sausage in local dialects is ironically called “dead grandmother,” “car accident,” and others ( “Tote Oma , ” “Verkehrsunfall” ). The color of the finished sausage can be from black to dark red and purple.

In the Polish city of Katowice, annually on May 28, the Kashanka festival is held ( Polish Święto Krupnioka ).

The following grades of grützwurst are best known: knipp (Bremen, Lower Saxony), pinkel (northwestern Germany), Stipprue and Westphalian rinderwurst (Westphalia), krupnyak (Upper Silesia), Meishel (Carinthia).