Kiszka & Krupniok hot off the grill

Kiszka/Kaszanka & Krupniok - these are some of the names you might have seen or heard in reference to Poland’s famous blood sausages. We have both varieties available in the Deli on Polana.com and though you may have enjoyed one or both of them before, you may be wondering about the exact differences between them. The truth is they are both very similar products. Their differences are mostly a matter of Polish regional terminology and only some slight variations in ingredients.

Unknown in Poland until the 17th century, kaszanka made its way to Polish territory from either Denmark or Germany. Though it was not accepted at first, it slowly found its way into the cuisines of both the peasantry and nobility, and today it continues to be a specialty loved and sought after by many meat-lovers throughout Poland and beyond! 

In Poland, blood sausages are typically made with buckwheat and/or pearl barley (hence the name Kaszanka from the word “kasza” for grains in Polish). They are made of pig or beef blood & offal, combined with onion & garlic, seasoned with a variety of spices and fresh herbs and stuffed into an intestine casing. As is the case with many traditional foods, over time, the Polish blood sausage also developed regional variations and that is how the Krupniok (among others) was born.  

“Krupniok” is the name given to blood sausages in Poland’s Silesian region (Śląsk), while “Kaszanka” or “kiszka” is what blood sausage is generally referred to throughout the rest of Poland.

Both the kiszka & the Silesian krupniok you’ll find in the DELI section on Polana.com generally follow the classic Polish recipe, but there are some slight differences in their ingredients and appearance. Both are made with beef blood and elements of pork meat but the kiszka is also mixed with pearl barley and is made into a round ring shape, while the krupniok comes in packages of 4 individual sausage links and contains a bit more seasoning than the kiszka. 

Both make for a hearty, savory and delicious dish when fried on a skillet or baked, but are particularly enjoyed hot off the grill during the summertime. Take a look below for 3 different ways to prepare either kiszka or krupniok on the grill this summer. 

Smacznego!

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• Grilled Polish Blood Sausage with Sauerkraut

Grilled kiszka or krupniok with sauerkraut is one of our top serving suggestions. It is very easy to prepare. Simply wrap the blood sausage in foil with sauerkraut and place on the grill. Here’s what you’ll need:

• 1 lb. of fresh sauerkraut
• 2 pieces of blood sausage (krupniok or kiszka)
• a pinch of salt
• pinch of pepper

Preparation:

Squeeze out the juice from the sauerkraut thoroughly, cut into small pieces and season with salt and pepper.

Put the sauerkraut on a piece of aluminum foil, then add a piece of the blood sausage on top and add another layer of sauerkraut on top of the sausage. 

Wrap the sauerkraut & sausage tightly in the foil and place on your grill for about 30-40 minutes.
The sauerkraut and kiszka (or krupniok) combination of flavors will be delicious! Enjoy with some classic Polish mustard and a side of Polish bread!

• Grilled Polish Blood Sausage with Apple & Onion 

The sweetness of the apple & onion in this recipe cuts into the flavor of the sausage perfectly, giving a unique taste experience. Here’s what you’ll need: 

• 2 onions
• 2 pieces of blood sausage (krupniok or kiszka)
• 1 apple
• a teaspoon of marjoram
• salt and pepper to taste

Preparation:

Peel the apple and onions and cut them into oblong pieces.

Place the blood sausage on a piece of aluminum foil, and place the pieces of apple and onion around it.

Season with marjoram, salt and pepper.

Wrap the sausage with apple and onion carefully in the aluminum foil and place on the grill for about 20-40 minutes. 

Adding apples and onions to the grilled kiszka revives the taste of the dish! As another option, you can also omit the apple in this recipe and simply grill the sausage with the onion only. Enjoy with classic Polish mustard or grated horseradish and a side of Polish whole meal bread!

• Grilled Polish Blood Sausage with Vegetables 

Another way to enjoy Polish kiszka or krupniok from the grill is with veggies! To prepare this version, you will need:

• 2 pieces of blood sausage (krupniok or kiszka)
• 2 onions
• 1 red pepper
• 1 zucchini
• 5 mushrooms 
• 2 cloves of garlic
• a teaspoon of marjoram or veggie grill seasoning mix 
• salt and pepper to taste 

Preparation:

Dice all the vegetables into small cubes and mix them in a bowl.

Place one blood sausage on a piece of aluminum foil and layer the mixed vegetables on top

Season everything with the herbs and spices and wrap carefully in the foil.

Grill the sausage & veggie mix for about 30 minutes.

This version of grilled Polish blood sausage makes for a great dish for outdoor cookout events. Enjoy with a spicy Polish mustard and dark rye bread from Polana!