Krupniok
“A short, dark blood sausage stuffed with pork, barley, and onion — the Silesian breakfast off the grill or in a pan.”
Where it comes from
Krupniok (the Silesian spelling of kaszanka) is the regional blood sausage stuffed with barley groats rather than the buckwheat northerners prefer. Originally a thrift food from post-slaughter days, today it's a beloved breakfast staple sold grilled at outdoor markets across Silesia, especially during Christmas markets in Katowice and Wrocław.
On the plate
A Silesian blood sausage filled with barley, pork, and pig blood — sliced and pan-fried, the surface crisps while the interior stays moist. Eaten with sauerkraut and bread.
How it works
Krupniok's barley provides starch that absorbs the pork fat and prevents the blood from separating during cooking — the barley acts as a binder. Unlike British black pudding, krupniok uses barley instead of oats, giving a chewier interior.
Variations
Silesian krupniok uses barley; Wielkopolska version uses buckwheat; Slovak version uses rice — three blood-sausage grains.
On the Palate
Ingredients
How it's made
6 steps · Show ↓
How it's made
6 steps · Show ↓- 16 min
Cook 200g pearl barley in salted water until tender (about 40 minutes). Drain.
- 223 min
Finely chop 200g cooked pork belly and offal trim; fry 1 large diced onion in pork fat until softened.
- 39 min
In a bowl combine cooked barley, fried onion, pork, 500ml fresh pig's blood, marjoram, salt, black pepper, and allspice. Mix thoroughly.
- 415 min
Stuff the mixture into prepared pork casings (around 20-25cm pieces), tying off both ends with twine. Prick each sausage in several places with a needle.
- 544 min
Simmer (do not boil) in barely-trembling water for 30-35 minutes until firm. Cool completely.
- 623 min
Slice and pan-fry in pork fat until crispy on both sides, or grill over charcoal. Serve with mustard and rye bread.
