Polish kiszka (KEESH-kah), also known as kaszanka or krupniok, is sausage made with blood sausage, fresh pig's blood. It was originally made to use up the scraps -- ears, snouts, organ meats -- after slaughtering a pig and was fleshed out with spices and some type of grain, usually barley or buckwheat groats.
It can be eaten cold, heated whole on a grill or nonstick skillet, cut into rounds and fried, or removed from the casing and heated like hash.