Jaternice/Krvavničky s kyslou kapustou
Slovak Liver/Blood Sausages with Sauerkraut
Yes, with a tweak: confirm the sausages do not contain significant fillers like rice or breadcrumbs (this is a common risk for Jaternice). About 10g net carbs per serving, on the higher side for Slovak food, so watch the portion.
What it is
Traditional Slovak sausages, either Jaternice (liver sausage) or Krvavničky (blood sausage), known for their robust flavor and rich texture. Served alongside naturally fermented, unsweetened sauerkraut.
Key ingredients
Jaternice (pork liver, pork cracklings, spices) or Krvavničky (pork blood, pork cracklings, spices), sauerkraut (fermented cabbage, salt, water), lard or cooking oil for frying.
How to make it keto
Crucially, confirm the sausages do not contain significant fillers like rice or breadcrumbs (this is a common risk for Jaternice). Request unsweetened sauerkraut (bez cukru). Explicitly ask for no potatoes (zemiaky) or bread.
Watch out for
Sausages can contain rice, breadcrumbs, or other fillers. Sauerkraut can sometimes be sweetened. Traditionally served with potatoes and bread.
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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