Market Grill · Blood Sausage
Kaszanka z Rożna
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This sausage is built almost entirely from buckwheat groats and offal, yet it's one of the most popular things grilled at Polish outdoor markets and roadside stands.
A dark sausage of pork blood, buckwheat or barley groats, and offal, casing snapping open on a hot grill and served with fried onions and mustard from stalls at Warsaw's weekend markets and roadside grills along the region's highways.
Why it's made this way: It's a nose-to-tail dish born from the same instinct as most European blood sausages — waste nothing from the slaughter — and grilling it street-side turns a humble farmhouse food into an easy grab-and-go snack.
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Part of World of Street Food — 690 dishes from 118 countries.
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