Recipe for Making Kaszanka (Polish Black Pudding)

by Jan Vasil
Recipe for Making Kaszanka (Polish Black Pudding)

Kaszanka, a traditional Polish black pudding, is a type of sausage made from a mixture of pig’s blood, groats (usually buckwheat or barley), and sometimes pig’s liver or other offal.

This recipe is a simplified guide to making Kaszanka at home, keeping in mind that the process requires specific ingredients and a bit of culinary expertise.

Expert Tips:

  • Freshness is Key: Ensure all ingredients, especially the pig’s blood, are fresh.
  • Handling Blood: Handle the pig’s blood carefully and ensure it is from a reliable source.
  • Temperature Control: Keep the blood and other ingredients chilled until ready to use.
  • Avoid Bursting: Do not overfill the casings, and simmer gently to avoid bursting the sausages.

Safety Note:

Making blood sausage at home requires careful handling of ingredients, especially fresh blood, to ensure food safety. If you’re new to sausage making, it might be helpful to seek advice from an experienced butcher or sausage maker.

You can also try:


Recipe for Making Kaszanka (Polish Black Pudding)

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Recipe by Jan Vasil


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  • 1 liter 1 fresh pig’s blood

  • 500 g 500 pork liver, finely chopped

  • 500 g 500 pork fat or bacon, finely chopped

  • 2 cups 2 buckwheat or barley groats

  • 1 large 1 onion, finely chopped

  • 3 3 -4 cloves of garlic, minced

  • 1 teaspoon 1 marjoram

  • Salt and pepper to taste

  • Natural sausage casings


  • Prepare the Groats:
  • Cook the groats according to package instructions until tender, then set aside to cool.
  • Cook Liver and Fat:
  • In a large pan, cook the chopped liver and pork fat (or bacon) over medium heat until the liver is fully cooked and the fat is rendered.
  • Combine Ingredients:
  • In a large bowl, mix the cooked groats, cooked liver and fat, chopped onion, minced garlic, marjoram, salt, and pepper. Stir in the fresh pig’s blood until the mixture is well combined.
  • Stuff the Casings:
  • Rinse the natural sausage casings in cold water. Using a sausage stuffer, fill the casings with the mixture, being careful not to overfill. Tie off the ends of the sausages.
  • Cook the Sausages:
  • In a large pot, bring water to a gentle boil. Add the sausages and simmer for about an hour, ensuring they are cooked through but not bursting.
  • Cool and Store:
  • Remove the sausages from the water and let them cool. They can be stored in the refrigerator for a few days or frozen for longer storage.

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Dive into the rich tapestry of Central Eastern European culture with “Taste Is Yours,” a culinary journey that celebrates the region’s deep-rooted gastronomic traditions. From the hearty stews of Hungary to the iconic dumplings of Poland, our blog is a tribute to the authentic dishes that have graced family tables for generations.


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