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Blood sausage (kaszanka, kiszka)

Also known as buckwheat sausage.


  • 2 ¼ lbs pork fat back
  • 2 ¼ lbs buckwheat
  • 1 pork heart
  • 2 pork kidneys
  • pork lungs
  • 1 pork pancreas
  • 1 pork liver
  • 4 cups pork blood
  • salt, pepper and marjoram for flavor
  • pork casings
Blood sausage (kaszanka, kiszka)


Bring 6 c water to boil and add 2-1/4 lbs pork fat back cut into 5-6 pieces. Cook 5 min. remove fatback and add 2-1/4 lb buckwheat groats to water and cook 30 min. Remove from heat, cover and set aside.

In separate (5-qt pot) place pork heart, pork kidneys (cut up and pre-soaked), pork lungs and pancreas and drench with cold water to cover. Bring to boil and cook 30 min.

Add pork liver and cook another 10 min. Remove meat from pot and cool, reserving stock.

Coarsely grind organ meats, combine with diced fatback, add groats, 4 c pork blood (mixed with a T salt to prevent coagulation), stir in organ-meat stock and season mixture with salt, pepper and marjoram.

Fill pork casings with mixture loosely, twisting into 12”-15” links and tying both ends with string before separating.

Bake on greased baking sheet in 390° oven for 25 min on each side.

Serving Suggestions

Serve with rye bread, Polish pickles or horseradish.