is" kaszanka" a Polish speciality?

Oh boy, I am just a dumb American. Because the thought of blood pudding just sends shivers up my spine....NASTY! Of course, I probably don't want to know what's in my keilbasa or my bratwurst! And I just love scrapple! I won't even discuss what's in that!

This is what I have always known it to be. My friend makes hers with mashed sweet potatoes. YUMMY!

Only ever had it once, and that was at an English pub in Spain.
But it was so nice.
xDD
Didn't know how it was made until after I ate it, though.
It's like some kind of horror film watching it done.

But way tasty.
<3

I need to eat some of this Kaszanka.. I've only eaten French and Scottish Bloodputtings, but I am 3rd generation Polish too, but I am truly mixed.

What do you think is in Oreo cookies? Unless you don't like them either?

Do you know what's in the hot dog?

A late comment, I had heard of blood pudding and on my first visit to Poland had it served to us on several special occassions, different parts of the country, All had Kasza (buckwheat groats) and seasoned blood. While on my farm stay I got to stir the fresh blood until it was thick and Bacia had made the seasoned kasza (lots of finely minced garlic, salt) and she combined the kasza with the blood, and put into the freshly washed and salted intestines. She sauted some of the blood/kasza mixture for kolacia that evening. As much as I tried to keep busy and out of the kitchen she saved me some. It wasn't bad but have never made it again. (It's the only time I've ever lugged half a pig in from the barn also.)

Kiszka is a generic name for a variety of Polish sausages. The word "kiszka" in Polish means "intestine." Liver sausages of various kinds are kiszkas, as are all blood sausages. Kiszka kaszana, or kaszanka, is just one type of kiszka. It can be made with or without blood. The kiszkas found in the US are usually made with pork snouts, skins etc. Although that type of kaszanka can be bought in Poland, the usual, old-fashioned kind, is made with lean pork shoulder, diced fatback, whole buckwheat, and pork blood. The characteristic flavor comes from marjoram, allspice and pepper with which it is flavored. For obvious reasons (blood, pork) a product also called kiszka (or kiszke) bought in a kosher delicatessen has no relation to the kaszanka, except that it too has a cereal filler.