Krvavica

Krvavica Recipe - Delicious Pork and Veal Dish from Slovenia

Region / culture: Slovenia | Preparation time: 2 hours | Cooking time: 1 hour | Servings: 10

Introduction

Krvavica is a traditional Croatian blood sausage that is made with a combination of pork head, veal lung, bacon, spices, rice, and blood. This unique sausage has a rich and savory flavor that is perfect for those who enjoy bold and hearty dishes.

History

Krvavica has been a staple in Croatian cuisine for centuries, with its origins dating back to the Middle Ages. It was originally created as a way to make use of every part of the animal and has since become a beloved dish that is enjoyed by many.

Ingredients

1 medium pork head
1 veal lung
2 cups bacon, finely chopped and melted
4 tbsp salt
2 tbsp ground pepper
1 tsp cinnamon
2 tbsp marjoram
1 tsp ground cloves
40 dag cooked rice
2 liters pork blood
1 kg pork or beef casings

How to prepare

Clean the casings thoroughly and soak them in cold water.
Place the head in a pot of salted water and cook until the meat falls from the bones. Cook the veal lung separately.
Remove all the meat from the head and pass it through a food chopper along with the cooked lung. Add salt, pepper, spices, and cooked rice.
Mix the ingredients well and set them aside to cool. Once cooled, add the blood and mix thoroughly.
Remove the casings from the water, fill them with the meat and blood mixture, tie the ends, and shape them into a ring.
Drop the sausages into boiling water and simmer for about 10 minutes (do not boil). Remove from the water and allow them to cool.
Store the sausages in the refrigerator. When ready to use, place them in a skillet with a little fat and either bake or pan fry them covered for 35 to 45 minutes.
Prick the sausages with a toothpick several times.
The remaining water can be used to make a blood soup called godla. Add cooked rice to the soup.

Variations

Add chopped onions and garlic to the meat mixture for added flavor.
Use different spices such as paprika or cayenne pepper for a spicier sausage.

Cooking Tips & Tricks

Make sure to thoroughly clean the casings before filling them with the meat and blood mixture.

- Be sure to cook the head and lung until the meat is tender and falls off the bones.

- Prick the sausages with a toothpick before cooking to prevent them from bursting.

- Store the sausages in the refrigerator until ready to use.

Serving Suggestions

Krvavica is traditionally served with sauerkraut, mashed potatoes, and a side of mustard.

Cooking Techniques

Krvavica can be baked in the oven or pan-fried on the stovetop.

Ingredient Substitutions

If veal lung is not available, you can use pork lung or omit it altogether.

Make Ahead Tips

Krvavica can be made ahead of time and stored in the refrigerator until ready to use.

Presentation Ideas

Serve Krvavica on a platter with a garnish of fresh herbs and a drizzle of olive oil.

Pairing Recommendations

Krvavica pairs well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store leftover Krvavica in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little fat until heated through.

Nutrition Information

Calories per serving

Each serving of Krvavica contains approximately 350 calories.

Carbohydrates

Each serving of Krvavica contains approximately 15 grams of carbohydrates.

Fats

Each serving of Krvavica contains approximately 20 grams of fats.

Proteins

Each serving of Krvavica contains approximately 25 grams of proteins.

Vitamins and minerals

Krvavica is a good source of iron, zinc, and vitamin B12.

Alergens

Krvavica contains pork, veal, and beef casings, so it may not be suitable for those with allergies to these ingredients.

Summary

Krvavica is a high-protein, high-fat dish that is rich in iron and vitamin B12. It is a hearty and satisfying meal that is perfect for those looking for a traditional Croatian dish.

Summary

Krvavica is a traditional Croatian blood sausage that is rich in flavor and history. This hearty dish is perfect for those looking to explore the flavors of Croatian cuisine.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Krvavica. It was many years ago, when I was just a young girl living in a small village in Croatia. My grandmother, who was known for her incredible culinary skills, was preparing a special meal for our family. As I watched her move around the kitchen with such grace and confidence, I knew that I wanted to learn everything I could from her.

The recipe for Krvavica was one that had been passed down through generations in our family. It was a traditional dish that was often served during holidays and celebrations. Made with a combination of ground pork, garlic, paprika, and other spices, it was a dish that was full of flavor and rich in history.

I remember watching my grandmother as she carefully measured out each ingredient, mixing them together with her hands until they formed a thick paste. She then shaped the mixture into small sausages, which she placed on a hot grill to cook. The smell of the sizzling meat filled the kitchen, and I could hardly contain my excitement as I waited for the Krvavica to be ready.

As the sausages cooked, my grandmother told me the story of how she had learned to make this dish. She explained that the recipe had been passed down to her from her own grandmother, who had learned it from her mother before her. It was a recipe that had been cherished and perfected over the years, and my grandmother took great pride in being able to carry on the tradition.

I listened intently as my grandmother shared the secrets of making the perfect Krvavica. She told me that the key to a great tasting sausage was in the quality of the meat and the balance of the spices. She emphasized the importance of using fresh ingredients and taking the time to mix everything together by hand, rather than relying on machines.

As the sausages finished cooking, my grandmother plated them up and served them with a side of fresh bread and a simple salad. The Krvavica was juicy and flavorful, with just the right amount of spice. It was a dish that brought our family together, and I could see why it had been passed down through the generations.

After that day, I made it my mission to learn everything I could about cooking from my grandmother. I spent hours by her side in the kitchen, watching and learning as she prepared all of her signature dishes. I asked her endless questions about techniques and ingredients, and she always took the time to explain everything to me in detail.

Over time, I began to develop my own skills in the kitchen, experimenting with different recipes and putting my own twist on traditional dishes. But the recipe for Krvavica always held a special place in my heart. It was a dish that reminded me of my grandmother and the love and care she put into her cooking.

Today, I continue to make Krvavica for my own family, passing down the recipe to my children and grandchildren. It is a dish that connects us to our heritage and traditions, a reminder of the generations that came before us. And as I stand in my own kitchen, shaping the sausages and savoring the aroma of the sizzling meat, I can't help but smile as I think of my grandmother and the legacy she passed down to me.