Krvavica

== Description ==
Pork blood sausage
== Ingredients ==
* 1 medium pork head
* 1 veal lung
* 2 cups bacon, grained and melted
* 4 tablespoons salt
* 2 tablespoons ground pepper
* 1 teaspoon cinnamon
* 2 tablespoons marjoram
* 1 teaspoon ground cloves
* 40 dag cooked rice
* 2 liters pork blood
* 1 kg pork or beef casings
== Directions ==
# Clean casings well and soak in cold water. Place the head in pot of salted water and cook until meat falls from the bones. Cook the Veal lung separately.
# Remove all meat from head and put through food chopper with cooked lung. Add salt, pepper, spices and cooked rice.
# Mix and set aside to cool. When cool, add blood and mix well. Remove casings from water, fill with meat and blood mixture, tie ends and bring together to form a ring.
# Drop sausages in boiling water and simmer for about 10 minutes (do not boil). Remove from water and cool.
# Store in refrigerator. When ready to use, place in skillet with a little fat and either bake or pan fry for from 35 to 45 minutes covered.
# Prick with toothpick several times.
# The remaining water could be used as blood soup named godla. Add cooked rice.
Category:Slovenian Meat Dishes
Category:Blood sausage Recipes
Category:Marjoram Recipes
Category:Bacon Recipes
Category:Rice Recipes
Category:Veal Recipes
Category:Beef Recipes
Category:Pork Recipes
Category:Recipes that need photos