Krvavice | Blood Sausage Recipe | Slovenian Recipe


Krvavice (Blood Sausages)
 are sausages filled with pork meat, pork blood, barley, buckwheat porridge and millet. Krvavice are traditionally served with kislo zelje (sauerkraut) and tenstan krompir (sauteed potatoes with onions). This dish is enjoyed during 'koline'.

Koline is an old tradition that is deeply rooted in our Slovenian culture that serves various purposes. Not only does it play an important part on our culinary side, it is also important on the social aspect. It brings families and people together to work and share with each other, before enjoying the fruits of their labour. 

This event involves slaughtering a pig and the important practice of utilizing the entire pig, which demonstrates respect for the animal. The pig is first slaughtered, cleaned and butchered to be used in various traditional Slovenian foods such as;  krvavice (blood sausages), salama, pečenice (pork sausages), ocvirki (pork crackling), šunka (ham) etc..

 

Ajtek (stari ata) preparing the mix for the krvavice. (Prekmurje, Slovenia)

* FOLLOW OUR STEP BY STEP VIDEO TUTORIAL HERE: https://youtu.be/LAB1OpteL-8

Ingredients   (* makes about 45 krvavice)

Pork Shoulder/Pork Shoulder Blade Chops. (* you will require enough pork meat to make about 5 heaping cups of ground pork shoulder)

A large pot of Pork Stock 

3 1/2 cups, pork blood

7 cups cooked barley, cooked using pork stock

2 1/2 cups white hulled millet, cooked using pork stock

4 1/2 cups buckwheat porridge, cooked using pork stock

2 cups long grain white rice, cooked using pork stock

5 cups ground pork shoulder, cooked 

3/4 cup ground ground pork crackling

1/2 cup minced garlic, in oil  

2 1/4 cups diced onions, sautéed

Pork lard for frying onions

1/2 cup melted pork lard, for Krvavice mixture

Pig intestines, washed

Toothpicks, string

Spices

1 1/2 Tbsp’s paprika

1 1/2 Tbsp’s marjoram

1/2 Tbsp black pepper

1/2 Tbsp all spice

1 Tbsp sea salt

1 Tbsp garlic powder

Let's start by making a LARGE pot of pork broth. Into a large pot add in the pork shoulder with bones,  3 carrots, 3 celery stems, about 15-20 parsley sprigs, 2 onions, 2 leeks (roots & stems removed), 5 thyme sprigs, 4 bay leaves. Cover with water. Bring to a boil, reduce heat to maintain a gentle simmer for about 1-2 hours. Season with salt & pepper to taste. Cool. Remove the pork and place into a large bowl. Using a fork remove all the meat from the bones. Pour the broth through a sieve into another pot, and place in the refrigerator until ready to use as you will be using this broth to cook the barley, millet, buckwheat and rice in.

  1. Rinse and Cook the barley, white hulled millet, buckwheat porridge, long grain white rice according to packages using the pork broth above. *you must also reserve about 3 to 4 cups of pork broth for the ‘Krvavice’ mixture - see step 6 below.
  2. Grind the pork meat using a Food Grinder. We use a kitchen aid stand mixer attachment. You will need 5 cups of ground pork. Refrigerate.
  3. Grind pork crackling. You will need 3/4 cup of ground pork crackling. 
.
.
4. Saute 2 1/4 cups of diced onions in lard. Add a little broth or water. You will need them to be a bit juicy but not too soft of a mixture.
5. Mince garlic using a garlic press. You will need a 1/2 cup of minced garlic. Add minced garlic to a small bowl. Add enough oil to make it juicy. Cover with plastic wrap. Set aside.
6. To make the mixture you will need a large bin. To the bin add; cooked barley, hulled millet, buckwheat porridge, long grain rice, 5 cups of ground pork shoulder, 3/4 cup ground pork crackling, 1/2 cup minced garlic in oil, 2 1/4 cups sautéed onions, 1/2 cup melted (cooled) lard. Add in all the spices. Mix until well combined. Taste the mix before adding the blood. Add more spices if you desire to your taste. Finally, add the 3 1/2 cups of pork blood, and enough pork broth to make a juicy mixture (start by only adding 1 cup of broth at a time). Mix and stir until well combined, until the blood is evenly absorbed.
7. Wash, rinse and clean the casings. Make sure the insides are cleaned well.
8. Gently pull the pork intestine over the front of the sausage stuffer. Tie up the end. Fill the stuffer with the mixture, make sure there is no extra air in the mixture. Begin to gently fill the intestine with a slow careful motion. When the intestine is filled to about 12 to14 cm, squeeze the sausage with your fingers to allow any air to escape. Spin and twist the sausages making links. We usually just make 2 links together and secure with a toothpick. *watch video to follow these steps
 
.
9. Place sausages in salted boiled water. Reduce to medium heat. Cook for about 12-15 minutes on a low simmer (not a rolling boil or the sausages can split open), or until they float to the top and when you prick them with a toothpick it is a clear liquid that comes out. Take them out of the water and leave on a board until they cool. 
10. Preheat oven to 325F (150C) 
.
.
11.Place krvavice onto a greased baking tray. Prick the Krvavice with a toothpick several times on top.  Roast in a 300F (150C) oven for 20 minutes. After 20 minutes, remove the krvavice from the oven, and flip them to the other side. Increase the oven temperature to 400F (200C) and bake for an additional 10 minutes (or longer) until the skin is nice and crispy to your liking. Dober tek!
.
Below are some photos of us with (Mami’s) family in Prekmurje for Koline. Well, I was more like the foreman with my hands on my waist taking mental notes. Great childhood memories! (Prekmurje, Slovenia - 1989)
.
 .  
.

 

My Stara Mama and Mami working hard behind the scenes as always.
(Prekmurje, Slovenia - 1995)
.
Mati -- 'The Boss'
.

I want to see your delicious photos!

I hope this recipe becomes a new favourite for you and your family. If you make something and post it on social media, please tag #sloveniankitchen or @slovenska_kuhinja so I can see it on Facebook and Instagram too! 

Lots of love, 

Michelle Pušič Ryall XO

Leave a comment

Please note, comments need to be approved before they are published.