Krovianka

Krovianka is a traditional Ukrainian blood sausage, an inseparable part of village cuisine, long made during the slaughter of a pig so that nothing would go to waste. It is made from a mixture of fresh blood, finely diced fatback, cooked grains (buckwheat or pearl barley), onion, and spices.

This thick filling is used to stuff a natural intestine casing, and then the sausage is boiled, and before serving it is fried or baked to an appetising golden crust. The finished krovianka has a tender, crumbly texture and a rich taste. It is served hot, often with fried onion, sour cream, or horseradish. Krovianka is an example of a thrifty yet nourishing folk cuisine in which every part of the product was valued.