Pečená Jaternica/Krvavnička
Pan-fried Liver/Blood Sausage (without traditional sides)
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, pan-fried until golden and crispy. Jaternica (liver sausage) typically contains pork liver and meat, while Krvavnička (blood sausage) includes pork blood and groats.
Key ingredients
Pork liver, pork meat, spices, often rice/groats (jaternica); Pork blood, pork meat, groats, spices (krvavnička).
If you order it anyway
Crucially, inquire about fillers. Jaternica often contains rice or breadcrumbs. Krvavnička contains groats. While these are usually in smaller quantities, they contribute carbs. Request no potatoes, bread, or other high-carb sides. Ask for pickles or plain sauerkraut (confirm no added sugar).
If you order it anyway, say this (Slovak)
Pečená Jaternica/Krvavnička: obsahuje ryžu, žemľu či krúpy? Bez zemiakov, chleba. Prosím uhorky alebo kyslú kapustu (bez cukru).
Pečená Jaternica/Krvavnička. Má ryžu, žemľu či krúpy? Bez zemiakov, chleba. Chcem uhorky alebo kyslú kapustu (bez cukru).
Watch out for
Fillers like rice, breadcrumbs, or groats (especially in jaternica and krvavnička), hidden sugar in condiments, high-carb side dishes.
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 ›
