Jaternice / Krvavničky
Blood/Liver Sausage with Sauerkraut
Yes, with a tweak: confirm the sausage contains no rice, breadcrumbs, or other high-carb fillers (this can be difficult in a restaurant). About 11g net carbs per serving, on the higher side for Slovak food, so watch the portion.
What it is
Traditional Slovak sausages, Jaternice (liver sausage) and Krvavničky (blood sausage), typically made from pork offal, meat, fat, and spices. Keto-friendly versions require careful preparation without high-carb fillers, often served with unsweetened sauerkraut.
Key ingredients
Pork liver/blood, pork meat, pork fat, onions, marjoram, pepper, often traditional fillers like rice or breadcrumbs. Served with sauerkraut.
How to make it keto
Crucially, confirm the sausage contains no rice, breadcrumbs, or other high-carb fillers (this can be difficult in a restaurant). Request unsweetened sauerkraut. Omit any bread or potatoes typically served alongside.
Say this to the waiter (Slovak)
Jaternice / Krvavničky: Potvrďte, že neobsahujú ryžu, strúhanku ani iné sacharidové plnidlá. Poprosím nesladenú kyslú kapustu. Bez chleba a zemiakov.
For Jaternice / Krvavničky: confirm no rice/breadcrumbs/high-carb fillers. Unsweetened sauerkraut. No bread or potatoes please.
Watch out for
High-carb fillers (rice, breadcrumbs) in the sausage, hidden sugars in industrially prepared sauerkraut, served with bread/potatoes.
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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