Jaternica / Krvavnica (Bez Príloh)
Slovak Liver / Blood Sausage
Yes, with a tweak: inquire about the ingredients to confirm minimal or no rice/breadcrumbs (bez ryže/strúhanky). About 12g net carbs per serving, on the higher side for Slovak food, so watch the portion.
What it is
Traditional Slovak sausages, jaternica (liver sausage) and krvavnica (blood sausage), made from pork meat, offal, and spices. Often contain rice or breadcrumbs as binders. Modified to be low-carb by confirming minimal fillers and omitting all traditional high-carb sides.
Key ingredients
Pork meat, pork liver/blood, fat, cracklings, spices (marjoram, pepper, salt, garlic, onion). No rice, breadcrumbs, or starchy fillers/sides.
How to make it keto
Inquire about the ingredients to confirm minimal or no rice/breadcrumbs (bez ryže/strúhanky). Crucially, omit any side dishes like boiled potatoes, sauerkraut (if prepared with sugar), or bread. Focus on the sausage itself.
Watch out for
Rice or breadcrumbs as fillers (very common), potatoes, bread, or sweetened sauerkraut as sides. Hidden sugars in some spice mixes.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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