{"id":4115,"date":"2026-07-25T17:57:41","date_gmt":"2026-07-25T17:57:41","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatske-krvavice-sa-jecmom\/"},"modified":"2026-07-25T17:57:41","modified_gmt":"2026-07-25T17:57:41","slug":"hrvatske-krvavice-sa-jecmom","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatske-krvavice-sa-jecmom\/","title":{"rendered":"Hrvatske krvavice sa je\u010dmom"},"content":{"rendered":"\n<style>\n#recipe-sr-croatian-barley-krvavice-traditional-blood-sausages{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  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#recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-prose h3::before{background:#999}\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-stage,\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-step-x .gj-cue{color:#000}\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-pull{border-left-color:#000;color:#000}\n  \n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-rail,\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-close{\n    background:#fff;color:#000;border:1px solid #999;\n    -webkit-print-color-adjust:exact;print-color-adjust:exact;\n  }\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-rail-t,\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-rail-stop b,\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-close .gj-serif{color:#000}\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-rail-stop span,\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-rail-sum,\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-close p{color:#222}\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-rail-track::before{background:#999}\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  \n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-ing-group,\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-steps>li,\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-rail,\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-close,\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-nutri-row,\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-fact{break-inside:avoid}\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-sec h2,\n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-stage{break-after:avoid}\n  \n  #recipe-sr-croatian-barley-krvavice-traditional-blood-sausages .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n<\/style>\n<article id=\"recipe-sr-croatian-barley-krvavice-traditional-blood-sausages\" lang=\"sr\">\n  <p class=\"gj-eyebrow\">Hrvatska kuhinja <i>\u00b7<\/i> Glavno jelo <i>\u00b7<\/i> Recept<\/p>\n  <h2 class=\"gj-h1\"><b>Hrvatske krvavice<\/b> sa je\u010dmom, kiselim kupusom <span class=\"gj-serif\">i krompirom<\/span><\/h2>\n  <p class=\"gj-sub\">Zimske krvavice pune se kuvanim je\u010dmom, svinjskim mesom, ma\u0161\u0107u i za\u010dinjenom krvlju. Kontrolisana temperatura po\u0161iranja \u010duva omota\u010d, a zavr\u0161no pe\u010denje daje tamnu, zategnutu koru.<\/p>\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Hrvatska<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Postupak:<\/i> <b>Kuvanje, po\u0161iranje i pe\u010denje<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Zahtevno<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <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\">Prinos<\/span><span class=\"gj-fact-v\">10 krvavica \/ 10 porcija<\/span><\/div>\n      <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\">Priprema<\/span><span class=\"gj-fact-v\">1 sat<\/span><\/div>\n      <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 8 19h8a2.5 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\">Kuvanje<\/span><span class=\"gj-fact-v\">2 sata 40 min<\/span><\/div>\n      <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=\"M8 3h8\"\/><path d=\"M9 3v3l-3 5a6 6 0 0 0 12 0l-3-5V3\"\/><path d=\"M8 15h8\"\/><\/svg><\/span><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">4 sata<\/span><\/div>\n      <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\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 740 kcal<\/span><\/div>\n    <\/div>\n  <\/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=\"Krvavice sa je\u010dmom uz kiseli kupus i krompir na rusti\u010dnom kerami\u010dkom tanjiru\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n  <p class=\"gj-cap\">\u0160iroki kadar jasno pokazuje tamni omota\u010d, zrnastu unutra\u0161njost krvavica i klasi\u010dne zimske priloge.<\/p>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Kontekst, ukus i tehnika<\/h2><\/div>\n  <div class=\"gj-intro\"><p>Krvavice pripadaju zimskom delu hrvatske kontinentalne kuhinje, naro\u010dito vremenu svinjokolja, kada se svaki jestivi deo \u017eivotinje obra\u0111ivao istog dana. Punjenje se razlikuje od ku\u0107e do ku\u0107e i od kraja do kraja: uz krv i masnije svinjske delove pojavljuju se pirina\u010d, heljda, proso, kukuruzno bra\u0161no ili je\u010dmena ka\u0161a. Ova verzija bira olju\u0161teni je\u010dam, koji ostaje vidljiv u preseku i upija ukus mesa, luka, bibera i majorana. Jelo nije namenjeno brzom kuvanju; tra\u017ei dobar raspored rada, stalnu hladno\u0107u sirovina i pouzdan kuhinjski termometar.<\/p><p class=\"gj-pull\">Kod krvavice omota\u010d ostaje ceo samo kada su punjenje hladno, crevo labavo, a voda ispod ta\u010dke klju\u010danja.<\/p><p>Priprema krvi kod ku\u0107e zahteva vi\u0161e discipline nego obi\u010dna kobasica. Koristi se isklju\u010divo sve\u017ea, rashla\u0111ena svinjska krv nabavljena od registrovanog klani\u010dara ili mesara koji mo\u017ee da potvrdi poreklo i uslove \u010duvanja. Krv, kuvano meso i omota\u010di dr\u017ee se na 4 \u00b0C ili ni\u017ee do trenutka me\u0161anja. Radna povr\u0161ina i oprema moraju biti potpuno \u010disti, a punjenje se obra\u0111uje bez nepotrebnog zadr\u017eavanja na sobnoj temperaturi. Ako takav lanac nabavke nije mogu\u0107, recept se ne izvodi sa improvizovanim ili neproverenim sirovinama.<\/p><p>Je\u010dam se kuva odvojeno u neslanom delu svinjskog bujona, samo dok omek\u0161a, ali zadr\u017ei oblik. Prekuvana ka\u0161a daje lepljivo punjenje i pri zagrevanju pove\u0107ava pritisak u omota\u010du. Svinjska ple\u0107ka, ko\u017ea i le\u0111na mast kuvaju se do meko\u0107e, zatim se sitno melju ili seckaju. Dinstani luk, beli luk, majoran, piment i crni biber grade aromu bez prikrivanja karaktera krvavice. So se meri vagom, po\u0161to su i kiseli kupus i kasnije serviranje ve\u0107 slani.<\/p><p>Napunjena creva ne smeju biti zategnuta. Je\u010dam jo\u0161 upija te\u010dnost, a proteinska masa se ste\u017ee tokom po\u0161iranja. Kobasice se spu\u0161taju u vodu od 80 do 85 \u00b0C; jako klju\u010danje lako cepa omota\u010d i ispira punjenje. Unutra\u0161nja temperatura mora da dostigne najmanje 71 \u00b0C. Posle toga se krvavice kratko hlade u ledenoj vodi, su\u0161e i dr\u017ee u fri\u017eideru. Za poslu\u017eivanje se peku u rerni sa krompirom dok sredina ne dostigne 74 \u00b0C, \u0161to istovremeno zate\u017ee tamnu povr\u0161inu i zagreva punjenje bez pucanja.<\/p><p>Kiseli kupus i krompir nisu samo dekoracija sa slike. Kiselina kupusa rastere\u0107uje masno\u0107u krvavice, a krompir prihvata sokove iz pleha. Jedna porcija sadr\u017ei jednu veliku krvavicu, kupus i krompir; jelo je sna\u017eno i namenjeno hladnom delu godine. Recept namerno daje manju ku\u0107nu turu od deset komada, dovoljno veliku da se tehnika opravda, ali dovoljno malu da se punjenje brzo obradi i podeli u deset porcija. Svaki korak ima kontrolnu ta\u010dku: hladna smesa, labavo punjenje, mirno po\u0161iranje, brzo hla\u0111enje i potpuno podgrevanje.<\/p><p>Ujedna\u010denost punjenja proverava se pre nego \u0161to sva creva budu napunjena. Mala koli\u010dina sme\u0161e mo\u017ee da se skuva u zatvorenoj vatrostalnoj posudici do 71 \u00b0C i ohladi za procenu soli, je\u010dma i za\u010dina. Krvavice se ne probadaju da bi navodno pustile vazduh; vazdu\u0161ni d\u017eepovi uklanjaju se tokom punjenja sporim radom i ravnomernim pritiskom. Ako omota\u010d ipak pukne u vodi, temperatura se odmah spu\u0161ta, o\u0161te\u0107eni komad vadi, a ostali nastavljaju bez klju\u010danja. Bujon se dodaje postepeno, po\u0161to previ\u0161e retka masa curi na vezovima, a presuva daje zbijen presek. Pravilna smesa klizi sa \u0161iroke ka\u0161ike, ali na njoj ostavlja ujedna\u010den tamni sloj sa jasno raspore\u0111enim zrnom je\u010dma. Po\u0161irane kobasice se ozna\u010davaju datumom odmah po hla\u0111enju, po\u0161to tamna boja ne otkriva koliko dugo su stajale u fri\u017eideru. Svaki komad ostaje jasno obele\u017een.<\/p><\/div>\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Tok pripreme \u2014 \u010detiri kontrolne ta\u010dke<\/p>\n    <div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Meso, ko\u017ea i mast kuvaju se, a je\u010dam posebno omek\u0161ava u bujonu.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:30<\/b><span>Ohla\u0111ene komponente me\u0161aju se sa krvlju i za\u010dinima.<\/span><\/div><div class=\"gj-rail-stop\"><b>2:10<\/b><span>Creva se pune labavo, vezuju i po\u0161iraju ispod klju\u010danja.<\/span><\/div><div class=\"gj-rail-stop\"><b>3:20<\/b><span>Krvavice se peku sa krompirom, dok se kupus zavr\u0161ava na \u0161poretu.<\/span><\/div><\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Svinjska ple\u0107ka, ko\u017ea i le\u0111na mast kuvaju se do meko\u0107e, a u sa\u010duvanom bujonu posebno se kuva olju\u0161teni je\u010dam. Meso se samelje i sjedini sa dinstanim lukom, belim lukom, majoranom, pimentom, biberom, solju i rashla\u0111enom svinjskom krvlju. Smesa se puni u prirodna creva bez zatezanja. Krvavice se po\u0161iraju u vodi od 80\u201385 \u00b0C do najmanje 71 \u00b0C u sredini, zatim brzo hlade i su\u0161e. Za serviranje se peku sa krompirom do 74 \u00b0C, dok se kiseli kupus lagano dinsta sa lukom i ma\u0161\u0107u. Dobija se deset krvavica, odnosno deset obilnih porcija sa prilozima. Omota\u010d ostaje ceo, a presek \u010dvrst i so\u010dan.<\/p>\n  <\/div>\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Za krvavice<\/h3><ul><li><b>Svinjska ple\u0107ka, 600 g<\/b> \u2014 <em>o\u010di\u0161\u0107ena od krupnih opni<\/em><\/li><li><b>Svinjska ko\u017ea, 250 g<\/b> \u2014 <em>dobro o\u010di\u0161\u0107ena<\/em><\/li><li><b>Svinjska le\u0111na mast, 250 g<\/b> \u2014 <em>ohla\u0111ena<\/em><\/li><li><b>Svinjska krv, 450 ml<\/b> \u2014 <em>isklju\u010divo provereno poreklo, do 4 \u00b0C<\/em><\/li><li><b>Olju\u0161teni je\u010dam, 200 g<\/b> \u2014 <em>ispran<\/em><\/li><li><b>Crni luk, 300 g<\/b> \u2014 <em>sitno seckan<\/em><\/li><li><b>Svinjska mast, 25 g<\/b> \u2014 <em>za luk<\/em><\/li><li><b>Beli luk, 4 \u010dena<\/b> \u2014 <em>sitno narendan<\/em><\/li><li><b>Suvi majoran, 2 ka\u0161i\u010dice<\/b> \u2014 <em>izmrvljen me\u0111u prstima<\/em><\/li><li><b>Mleveni piment, 1 ka\u0161i\u010dica<\/b> \u2014 <em>za toplu za\u010dinsku notu<\/em><\/li><li><b>Crni biber, 2 ka\u0161i\u010dice<\/b> \u2014 <em>sve\u017ee mleven<\/em><\/li><li><b>So, 26 g<\/b> \u2014 <em>odmerena vagom<\/em><\/li><li><b>Svinjski bujon, 1,2 l<\/b> \u2014 <em>proce\u0111en i odma\u0161\u0107en po potrebi<\/em><\/li><li><b>Prirodno svinjsko crevo, 2,5 m<\/b> \u2014 <em>isprano i potopljeno<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za priloge<\/h3><ul><li><b>Krompir, 900 g<\/b> \u2014 <em>manji komadi ili \u010detvrtine<\/em><\/li><li><b>Ulje, 30 ml<\/b> \u2014 <em>za pe\u010denje<\/em><\/li><li><b>Kiseli kupus, 900 g<\/b> \u2014 <em>oce\u0111en, po potrebi kratko ispran<\/em><\/li><li><b>Crni luk, 150 g<\/b> \u2014 <em>tanko se\u010den<\/em><\/li><li><b>Svinjska mast, 20 g<\/b> \u2014 <em>za kupus<\/em><\/li><li><b>Lovorov list, 1 komad<\/b> \u2014 <em>za kupus<\/em><\/li><li><b>Voda, 150 ml<\/b> \u2014 <em>za dinstanje kupusa<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Klju\u010dni alergeni: je\u010dam odnosno gluten; mogu\u0107i sulfiti u industrijskom kiselom kupusu. Prakti\u010dne zamene opisane su u odeljku o varijacijama.<\/div><\/div><\/div>\n  <\/div>\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Kuvanje osnove<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Skuvajte svinjske delove<\/p><p class=\"gj-step-x\">Ple\u0107ku, ko\u017eu i le\u0111nu mast stavite u lonac, nalijte hladnom vodom i lagano kuvajte 70\u201380 minuta, dok ko\u017ea ne omek\u0161a, a meso se lako se\u010de. Sa\u010duvajte najmanje 1,2 l proce\u0111enog bujona.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte je\u010dam<\/p><p class=\"gj-step-x\">Je\u010dam kuvajte u 700 ml bujona 35\u201340 minuta, dok zrna ne omek\u0161aju, ali ostanu cela. Ocedite vi\u0161ak te\u010dnosti, ra\u0161irite je\u010dam u tankom sloju i brzo ohladite.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dinstajte luk<\/p><p class=\"gj-step-x\">Na 25 g masti dinstajte 300 g crnog luka 12\u201315 minuta do meko\u0107e, bez jakog tamnjenja. Dodajte beli luk poslednji minut, zatim potpuno ohladite.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Me\u0161anje i punjenje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Sameljite meso i mast<\/p><p class=\"gj-step-x\">Ohla\u0111enu ple\u0107ku, ko\u017eu i mast sameljite kroz plo\u010du od 5\u20136 mm. Smesu vratite u fri\u017eider dok se pripreme ostale komponente.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Sjedinite punjenje<\/p><p class=\"gj-step-x\">U velikoj ohla\u0111enoj posudi pome\u0161ajte mleveno meso, je\u010dam, luk, majoran, piment, biber i so. Dodajte krv i 300\u2013500 ml hladnog bujona, toliko da smesa bude gusta, ali sipka.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napunite creva<\/p><p class=\"gj-step-x\">Creva navucite na punilicu i punite bez zatezanja, ostavljaju\u0107i prostor za \u0161irenje je\u010dma. Formirajte deset kobasica du\u017eine oko 18 cm i ve\u017eite krajeve.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Toplotna obrada i serviranje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Po\u0161irajte krvavice<\/p><p class=\"gj-step-x\">Vodu odr\u017eavajte na 80\u201385 \u00b0C. Spustite krvavice i po\u0161irajte 25\u201335 minuta, bez klju\u010danja, dok sredina svake kobasice ne dostigne najmanje 71 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Brzo ohladite<\/p><p class=\"gj-step-x\">Krvavice prebacite u ledenu vodu na 10 minuta, zatim ih dobro osu\u0161ite i rashladite. Svaki komad sa o\u0161te\u0107enim omota\u010dem odvojite za neposredno poslu\u017eivanje.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pripremite kupus i krompir<\/p><p class=\"gj-step-x\">Krompir pome\u0161ajte sa uljem i pecite na 200 \u00b0C 35\u201340 minuta. Na 20 g masti omek\u0161ajte 150 g luka, dodajte kupus, lovor i vodu pa poklopljeno dinstajte 30 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zapecite i proverite temperaturu<\/p><p class=\"gj-step-x\">Krvavice polo\u017eite uz krompir poslednjih 20\u201325 minuta pe\u010denja. Okrenite ih jednom i zagrejte do najmanje 74 \u00b0C u sredini, pa poslu\u017eite uz topao kupus.<\/p><\/div><\/li><\/ol>\n  <\/div>\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne izmene<\/h2><\/div>\n    <h3>Serviranje<\/h3><p>Krvavice se slu\u017ee veoma tople, jedna po osobi, sa kiselim kupusom i pe\u010denim ili kuvanim krompirom. Senf ili sve\u017ee narendan ren mogu da stoje sa strane, ali nisu potrebni u samom receptu. Kiselo belo vino ili \u010daj bez \u0161e\u0107era prate sna\u017ean ukus bolje od slatkih napitaka. Omota\u010d se ne probada pre pe\u010denja, po\u0161to bi sokovi iscureli, a punjenje se osu\u0161ilo.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Po\u0161irane i brzo ohla\u0111ene krvavice \u010duvaju se u fri\u017eideru najvi\u0161e 2 dana ili zamrzavaju do 2 meseca. Odmrzavaju se preko no\u0107i u fri\u017eideru. Ve\u0107 pe\u010dene krvavice i prilozi \u010duvaju se do 3 dana i podgrevaju do najmanje 74 \u00b0C. Sirovo punjenje i nepo\u0161irane kobasice ne ostavljaju se za kasnije.<\/p><h3>Varijacije i zamene<\/h3><p>Je\u010dam mo\u017ee da se zameni heljdinom ka\u0161om ili pirin\u010dem u istoj kuvanoj masi. Majoran mo\u017ee da ustupi mesto manjoj koli\u010dini maj\u010dine du\u0161ice. Deo ple\u0107ke mo\u017ee biti kuvano svinjsko srce, dobro o\u010di\u0161\u0107eno i sitno samleveno. Krompir se mo\u017ee skuvati u ljusci umesto pe\u010denja, dok kiseli kupus ostaje najva\u017eniji kiseli protivte\u017eni prilog.<\/p><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><p>Punjenje se me\u0161a hladno i kratko, da mast ostane ravnomerno raspore\u0111ena. Jedna ka\u0161ika smese mo\u017ee da se ispr\u017ei kao proba za\u010dina pre dodavanja krvi, pa se kona\u010dna koli\u010dina soli prilagodi. Tokom po\u0161iranja temperatura vode proverava se \u010desto; mehuri\u0107i klju\u010danja ukazuju da je vatra previsoka.<\/p><h3>Oprema<\/h3><p>Potrebni su veliki lonac, mlin za meso, punilica za kobasice, digitalni termometar sa tankom sondom, kuhinjska vaga, posuda sa ledom i pleh. Termometar je neizostavan: boja krvavice ne pokazuje pouzdano da li je bezbedna temperatura dostignuta.<\/p>\n  <\/div>\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 740 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 38 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 26 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 52 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 9 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 1510 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Veli\u010dina porcije:<\/b> 1 krvavica sa kupusom i krompirom. <b>Klju\u010dni alergeni:<\/b> je\u010dam odnosno gluten; mogu\u0107i sulfiti u industrijskom kiselom kupusu. Procena obuhvata jednu krvavicu, kiseli kupus i krompir. Koli\u010dina masti i natrijuma menja se prema svinjskim delovima, slanosti kupusa i veli\u010dini napunjenih kobasica.<\/p>\n  <\/div>\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Dobra krvavica je zrnasta, so\u010dna i \u010dvrsta, ali njen omota\u010d ostaje netaknut od lonca do tanjira.<\/p>\n    <p>Ovaj recept ne skra\u0107uje korake koji \u010duvaju bezbednost i teksturu. Je\u010dam mora ostati rastresit, punjenje hladno, voda mirna, a gotova kobasica brzo ohla\u0111ena i potpuno podgrejana. Tek tada tamna korica, za\u010dini i kiseli kupus daju skladno zimsko jelo.<\/p>\n  <\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-croatian-barley-krvavice-traditional-blood-sausages\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Hrvatske krvavice sa je\u010dmom, kiselim kupusom i krompirom\",\n  \"description\": \"Zimske krvavice pune se kuvanim je\u010dmom, svinjskim mesom, ma\u0161\u0107u i za\u010dinjenom krvlju. 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