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Kaszanka

Name: Kaszanka
Prep time: 30 min
Cook time: 60 min
Yield: 6
Ingredients: 2 cups buckwheat groats; 4 cups chicken broth or water; 1 lb pork belly or fatty pork shoulder, finely chopped; 1 large onion, finely chopped; 2 cups fresh pork blood (optional; see tips); 1 tbsp dried marjoram; 1 tsp black pepper; 1 1/2 tsp salt; 2 cloves garlic, minced; 1 bay leaf; 2 tbsp lard, for frying; Natural hog casings (optional)

A rustic Polish blood sausage — buckwheat, barley, and pork bound together and grilled or pan-fried until crisp.

⏱ 30 minPrep time

🔥 1 hrCook time

🍽 6Servings

🏷 DinnerCategory

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Kaszanka is Poland’s rustic blood sausage — a hearty mix of buckwheat groats, pork, onion, and fresh blood, gently poached and then pan-fried or grilled until its skin crackles. It tastes earthy, savory, and faintly sweet from the caramelized onion.

A mainstay of Polish grill season and breakfast tables alike, it’s typically served with fried onions, a dab of mustard, and sauerkraut. If sausage casings aren’t available, the same mixture makes superb pan-fried patties.

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Step by stepInstructions

Simmer the buckwheat groats in the broth with the bay leaf for 15-20 minutes until tender and dry; cool completely.
Cook the onion and pork belly in a skillet until the pork renders and the onion is golden. Cool.
Combine the groats, pork-onion mixture, garlic, marjoram, salt, and pepper in a large bowl. If using blood, whisk it in and mix thoroughly.
Stuff the mixture into hog casings and tie into links, or form it into thick patties.
Poach the links in simmering water for 20 minutes, then cool.
Just before serving, pan-fry the links in lard over medium heat until the casings are crisp and browned. Serve hot.

💡 Chef tips & storage

Blood is traditionally part of kaszanka; if you skip it, the sausages become a groat-and-pork sausage that's still delicious. Always pan-fry after poaching — the crisp skin is the point.

Recipe details

Prep30 min

Cook1 hr

Servings6

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Kaszanka

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Kaszanka

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