Jaternica / Krvavnička
Slovak Liver / Blood Sausage with Sauerkraut
No, skip this one: about 16g net carbs per serving, close to a full day's carbs on strict keto. Better picks from the same menu are below.
Order one of these instead
What it is
Traditional Slovak sausages. Jaternica (liver sausage) is made with pork liver, meat, and spices. Krvavnička (blood sausage) is made with pork blood, meat, and spices. While traditionally containing rice or groats as fillers, a keto approach focuses on the meat/offal components, paired with low-carb sides.
Key ingredients
Jaternica (pork liver, pork meat, spices, fat) / Krvavnička (pork blood, pork meat, spices, fat), cooking oil/lard, sauerkraut.
If you order it anyway
Crucially, ask if the sausage contains significant rice or groats. If it does, be aware of higher carb count or choose a different option. Request plain (unsweetened) sauerkraut and absolutely no potato sides.
If you order it anyway, say this (Slovak)
Jaternica/Krvavnička, obsahuje to veľa ryže alebo krúp? Prosím, k tomu obyčajnú kyslú kapustu a žiadne zemiaky.
Jaternica/Krvavnička, does this contain significant rice or groats? Please serve it with plain (unsweetened) sauerkraut and absolutely no potatoes.
Watch out for
High content of rice/groats (barley, buckwheat) as fillers in the sausage itself. Potato side dishes. Sugary sauerkraut. It is highly recommended to confirm the sausage's ingredients with the restaurant.
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.
More on the Slovak menuAll 1,465 Slovak dishes ›
