Blood sausage and liver sausage from the slaughter served with sauerkraut, parsley and boiled potatoes
Jitrnice a jelítko ze zabíjačky podávané s kysaným bílým zelím, petrželkou a vařeným bramborem
CZK 189≈ €7.74
Suzie's Steak House and Pub · Brno · 2 ks
Nutrition
≈ 600 kcalper portion of about 350 g
- Protein17%
- Fat62%
- Carbohydrates21%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Traditional Czech sausages made from pork blood and liver, typically served as part of a communal slaughter feast. The dish is accompanied by fermented cabbage and boiled potatoes.
- Cuisine
- Czech
- Origin
- Czech Republic
Typical ingredients
- pork blood
- liver
- pork meat
- sauerkraut
- potatoes
- parsley
General information about this dish, not provided by the venue.
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