Sausages
Kryvianka
Крывянка
Belarus
Pig's blood mixed with buckwheat or barley groats and fat, packed into casings and boiled, then sliced and fried until the skin blisters.
Original eatfuls sticker artwork
What it is
A closer look at Kryvianka.
Pig's blood mixed with buckwheat or barley groats and fat, packed into casings and boiled, then sliced and fried until the skin blisters.
What to look for
Know it when you find it.
It should be gritty with whole grain rather than smooth. Sold at village markets and meat counters, cheapest just after autumn slaughter.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Kryvianka.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Northern Portugal, Portugal
Alheira
Alheira de Mirandela
A Portuguese sausage made with bread, garlic, and poultry or game, originally a Jewish disguise.
Northern Portugal, Portugal
Alheira de Barroso-Montalegre
Alheira de Barroso-Montalegre is a Portuguese sausage or cured meat from Montalegre, seasoned and preserved to concentrate its smoky, savory flavor.
Amsterdam, Netherlands
Amsterdamse Osseworst
Cured beef sausage associated with Amsterdam, traditionally sliced thin for bread and sandwiches.
Normandy, France
Andouille de Vire
Smoked sausage from Normandy with a coarse texture and strong flavor.
France
Andouillette à la rouennaise
Andouillette à la rouennaise is a coarse tripe sausage from Rouen, served hot with mustard or a creamy sauce.
Galicia, Spain
Galician Androlla Sausage
Androlla
A traditional Galician semi-dry sausage made from pork spare ribs, skins, garlic, oregano, and pimenton, smoked and dried, then cooked before eating.
Appenzell, Switzerland
Appenzeller Siedwurst
Protected pale Appenzeller boiling sausage is bought as a sausage and poached before eating.
Latvia
Blood Sausage
Asinsdesa
Sausage made with pig blood, barley groats, speck and onions, a traditional Christmas and winter food.