Buckwheat Sausage

At the Annual Arizona Polish Festival, our traditional buckwheat sausage will be prepared and served warm with a side of fresh Polish rye bread.

Buckwheat Sasuage (kaszanka) is a traditional blood sausage in east and central European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver, lungs, skin, and fat), and buckwheat (sometimes barley or rice) kasza stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram. Kaszanka may be eaten cold, but traditionally it is either grilled or fried with some onions and then served with potato and sauerkraut.