Jaternica / Krvavnička s nakladanou zeleninou
Liver Sausage / Blood Sausage with Pickled Vegetables
Yes, with a tweak: request without bread or potatoes. About 11g net carbs per serving, on the higher side for Slovak food, so watch the portion.
What it is
Traditional Slovak sausages, pan-fried or baked. Jaternica (liver sausage) is made from pork liver, rice or breadcrumbs (minimal), and spices. Krvavnička (blood sausage) contains pork blood, barley groats or rice (minimal), and spices. Both are rich and flavorful, typically served with bread or potatoes.
Key ingredients
Pork liver/blood, pork meat/fat, cracklings, onions, marjoram, pepper (for jaternica); pork blood, pork meat/fat, barley groats/rice (minimal), spices (for krvavnička). Served with pickles and mustard.
How to make it keto
Request without bread or potatoes. Confirm minimal or no rice/breadcrumbs used in the sausage mixture (many traditional recipes use very little, mainly for binding/texture, sometimes omitted entirely). Focus on the meat/organ content.
Watch out for
Rice/breadcrumbs in sausage filling (can vary by recipe), accompanying bread/potatoes, sugar in some commercial mustards or pickled vegetables.
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 ›
