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Krupniok

Kaszanka (or kiszka) is a traditional blood sausage in Polish cuisine, called krupniok in Silesia. It is made of a mixture of pig's blood, pig offal (commonly liver, lungs, skin, and fat), and buckwheat (sometimes barley) kasza stuffed in a pig intestine. Usually flavored with onion, black pepper, and marjoram.

Kaszanka may be eaten cold, but traditionally it is either grilled or fried with some onions and then served with potato and sauerkraut.

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