{"id":3773,"date":"2026-07-25T17:59:47","date_gmt":"2026-07-25T17:59:47","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/krvavice-croates-a-lorge\/"},"modified":"2026-07-25T17:59:47","modified_gmt":"2026-07-25T17:59:47","slug":"krvavice-croates-a-lorge","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/krvavice-croates-a-lorge\/","title":{"rendered":"Krvavice croates \u00e0 l\u2019orge"},"content":{"rendered":"\n<style>\n#recipe-fr-croatian-barley-krvavice-traditional-blood-sausages{--gj-bg:#F6F5F1;--gj-card:#FFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;--gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;--gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);max-width:1040px;margin:0 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span,#recipe-fr-croatian-barley-krvavice-traditional-blood-sausages .gj-rail-sum,#recipe-fr-croatian-barley-krvavice-traditional-blood-sausages .gj-close p{color:#222} #recipe-fr-croatian-barley-krvavice-traditional-blood-sausages .gj-rail-sum{border-top-color:#ccc} #recipe-fr-croatian-barley-krvavice-traditional-blood-sausages .gj-rail-track::before{background:#999} #recipe-fr-croatian-barley-krvavice-traditional-blood-sausages .gj-rail-stop::before{border-color:#666;background:#fff} #recipe-fr-croatian-barley-krvavice-traditional-blood-sausages .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000} #recipe-fr-croatian-barley-krvavice-traditional-blood-sausages .gj-ing-group,#recipe-fr-croatian-barley-krvavice-traditional-blood-sausages .gj-steps>li,#recipe-fr-croatian-barley-krvavice-traditional-blood-sausages .gj-rail,#recipe-fr-croatian-barley-krvavice-traditional-blood-sausages .gj-close,#recipe-fr-croatian-barley-krvavice-traditional-blood-sausages .gj-nutri-row,#recipe-fr-croatian-barley-krvavice-traditional-blood-sausages .gj-fact{break-inside:avoid} #recipe-fr-croatian-barley-krvavice-traditional-blood-sausages .gj-sec h2,#recipe-fr-croatian-barley-krvavice-traditional-blood-sausages .gj-stage{break-after:avoid} #recipe-fr-croatian-barley-krvavice-traditional-blood-sausages .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-fr-croatian-barley-krvavice-traditional-blood-sausages\" lang=\"fr\">\n<p class=\"gj-eyebrow\">Cuisine croate <i>\u00b7<\/i> Charcuterie chaude <i>\u00b7<\/i> Recette<\/p>\n<h2 class=\"gj-h1\"><b>Krvavice croates \u00e0 l\u2019orge<\/b> poch\u00e9es doucement <span class=\"gj-serif\">puis dor\u00e9es \u00e0 la po\u00eale<\/span><\/h2>\n<p class=\"gj-sub\">Saucisses sombres de porc et de sang, li\u00e9es par l\u2019orge perl\u00e9 et parfum\u00e9es \u00e0 l\u2019oignon, au poivre et \u00e0 la marjolaine, servies chaudes apr\u00e8s un pochage sans \u00e9bullition.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Cat\u00e9gorie :<\/i> <b>Plat principal \u00e0 base de viande<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Cuisine :<\/i> <b>Croatie<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Difficult\u00e9 :<\/i> <b>Avanc\u00e9e<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Rendement<\/span><span class=\"gj-fact-v\">10 saucisses<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Pr\u00e9paration<\/span><span class=\"gj-fact-v\">1 h 15<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Cuisson<\/span><span class=\"gj-fact-v\">1 h 30<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"8\"\/><path d=\"M12 7v5l3 2\"\/><path d=\"M7 2.8 4.5 5\"\/><path d=\"M17 2.8 19.5 5\"\/><\/svg><\/span><span class=\"gj-fact-l\">Temps total<\/span><span class=\"gj-fact-v\">4 h 45<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Calories<\/span><span class=\"gj-fact-v\">\u2248 610 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Barley-Krvavice-\u2014-Traditional-Blood-Sausages-3.webp\" alt=\"Assiette rustique de krvavice \u00e0 l\u2019orge, chou ferment\u00e9 et pommes de terre, avec deux saucisses ouvertes\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure><p class=\"gj-cap\">Le cadrage horizontal montre les krvavice enti\u00e8res et coup\u00e9es, leur grain d\u2019orge visible, le chou ferment\u00e9 et les pommes de terre servis ensemble.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Une charcuterie d\u2019hiver fond\u00e9e sur la temp\u00e9rature<\/h2><\/div><div class=\"gj-intro\"><p>Les krvavice occupent une place pr\u00e9cise dans la cuisine rurale croate : elles sont li\u00e9es \u00e0 la transformation hivernale du porc, quand les parties fragiles de l\u2019animal devaient \u00eatre cuisin\u00e9es rapidement et sans perte. Selon les r\u00e9gions, le sang et la viande peuvent \u00eatre li\u00e9s par du riz, du sarrasin, du millet, de la farine de ma\u00efs ou de l\u2019orge. La version retenue emploie de l\u2019orge perl\u00e9, dont les grains restent visibles dans la tranche et donnent une texture plus l\u00e9g\u00e8re qu\u2019une farce compos\u00e9e uniquement de viande et de gras. La saucisse se sert chaude, souvent avec chou ferment\u00e9 et pommes de terre.<\/p><p class=\"gj-pull\">Dans une krvavica bien conduite, l\u2019orge reste visible, le boyau demeure intact et la tranche ne rend pas de liquide.<\/p><p>Cette recette demande un ingr\u00e9dient qui ne tol\u00e8re aucune approximation : le sang de porc doit provenir d\u2019un boucher ou d\u2019un abattoir agr\u00e9\u00e9, \u00eatre vendu pour l\u2019alimentation, rester entre 0 et 4 \u00b0C et \u00eatre utilis\u00e9 le jour m\u00eame. La pr\u00e9paration ne cherche pas \u00e0 reproduire un abattage domestique. Le sang est filtr\u00e9 au moment du m\u00e9lange, puis incorpor\u00e9 \u00e0 une base d\u00e9j\u00e0 cuite et refroidie. Le mat\u00e9riel, les mains et le plan de travail sont nettoy\u00e9s avant et apr\u00e8s la manipulation, comme pour toute charcuterie crue.<\/p><p>L\u2019orge est cuite jusqu\u2019\u00e0 tendret\u00e9 mais garde un c\u0153ur distinct. Un grain \u00e9clat\u00e9 et p\u00e2teux absorberait trop de liquide et donnerait une tranche compacte. L\u2019\u00e9paule de porc est poch\u00e9e s\u00e9par\u00e9ment, puis hach\u00e9e assez grossi\u00e8rement pour conserver une m\u00e2che. Le gras ferme est taill\u00e9 en petits d\u00e9s et fondu partiellement avec l\u2019oignon; il r\u00e9partit les ar\u00f4mes et emp\u00eache la farce de devenir s\u00e8che au r\u00e9chauffage. Marjolaine, poivre noir et une trace de quatre-\u00e9pices forment un assaisonnement mesur\u00e9, sans couvrir la saveur du porc.<\/p><p>Le remplissage doit rester souple. La farce gonfle lorsque l\u2019orge absorbe encore un peu de liquide, et un boyau trop tendu \u00e9clate pendant le pochage. Les saucisses sont piqu\u00e9es seulement aux bulles d\u2019air visibles, puis d\u00e9pos\u00e9es dans une eau maintenue entre 80 et 85 \u00b0C. Une forte \u00e9bullition contracte brutalement le boyau et s\u00e9pare la graisse. La temp\u00e9rature au c\u0153ur doit atteindre au moins 72 \u00b0C; une sonde fine introduite par l\u2019extr\u00e9mit\u00e9 donne une mesure plus fiable que la couleur, naturellement tr\u00e8s sombre.<\/p><p>Apr\u00e8s le pochage, un refroidissement rapide stabilise la farce. Les krvavice peuvent alors \u00eatre servies le jour m\u00eame ou r\u00e9frig\u00e9r\u00e9es bri\u00e8vement. Pour le service, elles sont dor\u00e9es \u00e0 feu moyen avec un peu de saindoux ou d\u2019huile, jusqu\u2019\u00e0 une peau brillante et l\u00e9g\u00e8rement croustillante, puis r\u00e9chauff\u00e9es \u00e0 74 \u00b0C au centre. Le chou ferment\u00e9 apporte l\u2019acidit\u00e9 qui coupe la richesse, tandis que les pommes de terre absorbent le jus. La recette reste une pr\u00e9paration de charcuterie exigeante, mais chaque \u00e9tape devient lisible d\u00e8s que la temp\u00e9rature remplace l\u2019intuition.<\/p><p>La texture finale se contr\u00f4le avant l\u2019embossage avec une petite galette d\u2019essai cuite \u00e0 la po\u00eale. Elle permet de v\u00e9rifier le sel, le poivre et la tenue sans go\u00fbter la farce crue. Si la galette rend beaucoup de liquide, l\u2019orge ou la viande n\u2019\u00e9taient pas assez \u00e9goutt\u00e9es; si elle s\u2019\u00e9miette, quelques cuiller\u00e9es de sang peuvent encore \u00eatre incorpor\u00e9es. Cette v\u00e9rification reste plus utile qu\u2019un assaisonnement corrig\u00e9 apr\u00e8s cuisson, car le sel et les \u00e9pices ne se r\u00e9partissent plus uniform\u00e9ment dans une saucisse d\u00e9j\u00e0 poch\u00e9e.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Cha\u00eene de cuisson \u2014 de l\u2019orge au service<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>L\u2019orge et le porc cuisent s\u00e9par\u00e9ment; le sang reste au froid jusqu\u2019au dernier moment.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:30<\/b><span>Viande, orge, oignon et \u00e9pices refroidis re\u00e7oivent le sang filtr\u00e9; la farce reste fluide mais li\u00e9e.<\/span><\/div><div class=\"gj-rail-stop\"><b>2:15<\/b><span>Les boyaux sont remplis sans tension et poch\u00e9s \u00e0 80\u201385 \u00b0C jusqu\u2019\u00e0 72 \u00b0C au c\u0153ur.<\/span><\/div><div class=\"gj-rail-stop\"><b>4:45<\/b><span>Apr\u00e8s refroidissement, les saucisses sont dor\u00e9es et r\u00e9chauff\u00e9es \u00e0 74 \u00b0C avant le service.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>La recette en bref.<\/b> L\u2019orge perl\u00e9 est cuite jusqu\u2019\u00e0 ce que les grains soient tendres mais s\u00e9par\u00e9s. L\u2019\u00e9paule de porc est poch\u00e9e, hach\u00e9e grossi\u00e8rement puis m\u00eal\u00e9e \u00e0 du gras, des oignons fondus, de l\u2019ail, de la marjolaine et du poivre. Le sang alimentaire tr\u00e8s froid est filtr\u00e9 et incorpor\u00e9 en dernier. La farce est mise en boyaux sans les tendre, puis les saucisses sont poch\u00e9es dans une eau \u00e0 80\u201385 \u00b0C jusqu\u2019\u00e0 72 \u00b0C au centre. Un refroidissement de deux heures fixe la tranche. Avant de servir, les krvavice sont dor\u00e9es \u00e0 la po\u00eale et port\u00e9es \u00e0 74 \u00b0C, avec chou ferment\u00e9 et pommes de terre en accompagnement.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Ingr\u00e9dients<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Pour la farce<\/h3><ul><li><b>Orge perl\u00e9, 250 g<\/b> \u2014 <em>rinc\u00e9 puis cuit sans le r\u00e9duire en bouillie<\/em><\/li><li><b>\u00c9paule de porc d\u00e9soss\u00e9e, 650 g<\/b> \u2014 <em>par\u00e9e, coup\u00e9e en gros morceaux<\/em><\/li><li><b>Gras de dos de porc, 200 g<\/b> \u2014 <em>tr\u00e8s froid, taill\u00e9 en d\u00e9s de 5 mm<\/em><\/li><li><b>Sang de porc alimentaire, 650 ml<\/b> \u2014 <em>frais, r\u00e9frig\u00e9r\u00e9 et fourni par un professionnel agr\u00e9\u00e9<\/em><\/li><li><b>Oignons, 300 g<\/b> \u2014 <em>hach\u00e9s finement<\/em><\/li><li><b>Saindoux, 30 g<\/b> \u2014 <em>pour fondre les oignons et le gras<\/em><\/li><li><b>Ail, 12 g<\/b> \u2014 <em>finement r\u00e2p\u00e9<\/em><\/li><li><b>Marjolaine s\u00e9ch\u00e9e, 5 g<\/b> \u2014 <em>\u00e9miett\u00e9e entre les doigts<\/em><\/li><li><b>Poivre noir moulu, 4 g<\/b> \u2014 <em>fra\u00eechement moulu<\/em><\/li><li><b>Quatre-\u00e9pices moulu, 1 g<\/b> \u2014 <em>dose discr\u00e8te<\/em><\/li><li><b>Sel fin, 22 g<\/b> \u2014 <em>r\u00e9parti entre la viande et la farce<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Pour le montage et le service<\/h3><ul><li><b>Boyaux naturels de porc, environ 2,5 m<\/b> \u2014 <em>nettoy\u00e9s selon les instructions du fournisseur<\/em><\/li><li><b>Huile ou saindoux, 15 g<\/b> \u2014 <em>pour dorer les saucisses cuites<\/em><\/li><li><b>Chou ferment\u00e9 cuit, 800 g<\/b> \u2014 <em>accompagnement conseill\u00e9, non inclus dans la farce<\/em><\/li><li><b>Pommes de terre cuites, 800 g<\/b> \u2014 <em>accompagnement conseill\u00e9<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Substitutions et allerg\u00e8nes.<\/b> La pr\u00e9paration contient de l\u2019orge, donc du gluten. Le sang doit \u00eatre vendu pour l\u2019alimentation et conserv\u00e9 tr\u00e8s froid. Le sarrasin d\u00e9cortiqu\u00e9 peut remplacer l\u2019orge pour une farce sans gluten, apr\u00e8s v\u00e9rification des autres ingr\u00e9dients. Le riz rond convient \u00e0 poids \u00e9gal mais donne une tranche plus tendre. La marjolaine peut \u00eatre remplac\u00e9e par 2 g de thym. Des boyaux collag\u00e9niques destin\u00e9s au pochage peuvent remplacer les boyaux naturels selon les consignes du fabricant.<\/div><\/div><\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Fabrication s\u00fbre, \u00e9tape par \u00e9tape<\/h2><\/div><p class=\"gj-stage\">Cuire et refroidir les composants<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cuisez l\u2019orge<\/p><p class=\"gj-step-x\">Faites fr\u00e9mir l\u2019orge dans trois fois son volume d\u2019eau pendant 30 \u00e0 35 minutes. \u00c9gouttez-la lorsqu\u2019elle est tendre mais encore distincte, \u00e9talez-la sur un plateau et laissez-la refroidir.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pochez le porc<\/p><p class=\"gj-step-x\">Placez l\u2019\u00e9paule dans une casserole, couvrez d\u2019eau et faites fr\u00e9mir 40 \u00e0 45 minutes, jusqu\u2019\u00e0 72 \u00b0C au centre. \u00c9gouttez, refroidissez l\u00e9g\u00e8rement puis hachez grossi\u00e8rement.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Fondez l\u2019oignon et le gras<\/p><p class=\"gj-step-x\">Chauffez le saindoux \u00e0 feu doux. Ajoutez oignons et d\u00e9s de gras; cuisez 15 minutes sans brunissement marqu\u00e9, jusqu\u2019\u00e0 ce que l\u2019oignon soit souple. Incorporez l\u2019ail pendant 1 minute, puis refroidissez \u00e0 moins de 10 \u00b0C.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">M\u00e9langer et embosser<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pr\u00e9parez le sang<\/p><p class=\"gj-step-x\">Gardez le r\u00e9cipient sur glace, remuez doucement et passez le sang dans une passoire fine. Jetez tout produit rest\u00e9 plus de deux heures \u00e0 temp\u00e9rature ambiante.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Composez la farce<\/p><p class=\"gj-step-x\">M\u00e9langez porc, orge, oignon, gras, marjolaine, poivre, quatre-\u00e9pices et sel. Versez le sang progressivement. <span class=\"gj-cue\">La farce doit couler lentement de la spatule tout en gardant les grains r\u00e9partis.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Remplissez les boyaux<\/p><p class=\"gj-step-x\">Montez le boyau sur un poussoir et remplissez-le sans tension. Formez dix saucisses de 14 \u00e0 16 cm, nouez-les et piquez uniquement les poches d\u2019air visibles avec une aiguille st\u00e9rilis\u00e9e.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Pocher, refroidir et servir<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pochez sans bouillir<\/p><p class=\"gj-step-x\">Plongez les saucisses dans une eau \u00e0 80\u201385 \u00b0C. Maintenez cette plage 30 \u00e0 40 minutes, jusqu\u2019\u00e0 ce qu\u2019une saucisse test atteigne 72 \u00b0C au centre. <span class=\"gj-cue\">L\u2019eau ne doit jamais bouillonner fortement.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Refroidissez rapidement<\/p><p class=\"gj-step-x\">Transf\u00e9rez les saucisses dans de l\u2019eau glac\u00e9e pendant 10 minutes, s\u00e9chez-les puis r\u00e9frig\u00e9rez-les au moins 2 heures sur une grille.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dorez avant le repas<\/p><p class=\"gj-step-x\">Chauffez l\u2019huile \u00e0 feu moyen et faites dorer les krvavice 8 \u00e0 10 minutes en les tournant. Portez le centre \u00e0 74 \u00b0C et servez avec chou ferment\u00e9 chaud et pommes de terre.<\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Service, conservation et ma\u00eetrise de la farce<\/h2><\/div><h3>Service<\/h3><p>Une saucisse par personne, accompagn\u00e9e de chou ferment\u00e9 et de pommes de terre, forme une portion g\u00e9n\u00e9reuse. La moutarde reste facultative; l\u2019acidit\u00e9 du chou suffit souvent. Une bi\u00e8re blonde peu am\u00e8re ou un vin rouge l\u00e9ger convient mieux qu\u2019un vin tr\u00e8s tannique.<\/p><h3>Conservation et r\u00e9chauffage<\/h3><p>Les saucisses poch\u00e9es se gardent 2 jours au r\u00e9frig\u00e9rateur \u00e0 4 \u00b0C au maximum. Elles se cong\u00e8lent 1 mois, bien emball\u00e9es, puis d\u00e9cong\u00e8lent au r\u00e9frig\u00e9rateur. Le r\u00e9chauffage se fait \u00e0 la po\u00eale ou au four jusqu\u2019\u00e0 74 \u00b0C au centre; une saucisse r\u00e9chauff\u00e9e ne doit pas \u00eatre refroidie une seconde fois.<\/p><h3>Quatre adaptations possibles<\/h3><p>Le sarrasin peut remplacer l\u2019orge; le riz rond produit une farce plus souple; une partie de l\u2019\u00e9paule peut \u00eatre remplac\u00e9e par de la joue de porc cuite; le quatre-\u00e9pices peut \u00eatre omis au profit d\u2019un peu plus de poivre. Les quantit\u00e9s de sel et les temp\u00e9ratures restent inchang\u00e9es.<\/p><h3>Trois observations de cuisine d\u2019essai<\/h3><p>Une farce chaude fait fondre le gras avant le pochage et donne des cavit\u00e9s. Un boyau tendu \u00e9clate presque toujours lorsque l\u2019orge gonfle. Une sonde introduite \u00e0 l\u2019extr\u00e9mit\u00e9 \u00e9vite de multiplier les perforations sur la peau.<\/p><h3>Mat\u00e9riel<\/h3><p>Un thermom\u00e8tre \u00e0 sonde, un poussoir \u00e0 saucisses, une marmite large et une grille de refroidissement sont n\u00e9cessaires. Le hachoir peut \u00eatre remplac\u00e9 par un couteau lourd, car la viande ne doit pas devenir une p\u00e2te fine.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Valeurs nutritionnelles par portion<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 610 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 47 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 31 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 32 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 980 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Principaux allerg\u00e8nes :<\/b> gluten dans l\u2019orge; v\u00e9rifier les accompagnements et les boyaux industriels. Estimation calcul\u00e9e \u00e0 partir de valeurs de r\u00e9f\u00e9rence standard pour 1 saucisse avec chou et pommes de terre; les marques, la perte de cuisson, l\u2019absorption et le partage des portions font varier le r\u00e9sultat.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">La ma\u00eetrise ne se lit pas \u00e0 la couleur, mais \u00e0 une tranche nette, un grain d\u2019orge distinct et une peau rest\u00e9e enti\u00e8re.<\/p><p>Les krvavice r\u00e9compensent une organisation rigoureuse : composants refroidis, sang maintenu au froid, boyaux souples et eau sous le point d\u2019\u00e9bullition. 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