Jaternice / Krvavnice so kyslou kapustou
Traditional Slovak Sausages (Liver/Blood) with Sauerkraut (No Potatoes)
Yes, with a tweak: omit the traditional boiled potatoes. About 14g net carbs per serving, on the higher side for Slovak food, so watch the portion.
What it is
Hearty traditional Slovak sausages (Jaternice - liver sausage, Krvavnice - blood sausage) typically made with pork meat, fat, liver/blood, and spices, often with rice/barley filler. Served traditionally with sauerkraut and boiled potatoes.
Key ingredients
Pork meat, fat, liver/blood, onions, spices (marjoram, pepper), sauerkraut.
How to make it keto
Omit the traditional boiled potatoes. Confirm the sausage does not contain excessive rice/barley filler, or if it does, limit portion size. Request extra sauerkraut, ensuring it is not sweetened.
Say this to the waiter (Slovak)
Jaternice / Krvavnice: bez varených zemiakov. Klobása nech má málo ryže/jačmeňa, alebo menšiu porciu. Viac nesladenej kapusty.
Jaternice / Krvavnice: no boiled potatoes. Confirm sausage filling is low-carb, or limit portion. Extra unsweetened sauerkraut.
Watch out for
Potatoes (standard side), rice/barley fillers in the sausage (can vary), sweetened sauerkraut.
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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