{"id":2226,"date":"2012-02-08T22:28:41","date_gmt":"2012-02-08T22:28:41","guid":{"rendered":"http:\/\/tasteofcroatia.org\/blog\/krvavica\/"},"modified":"2018-02-23T22:02:56","modified_gmt":"2018-02-23T22:02:56","slug":"krvavica","status":"publish","type":"post","link":"https:\/\/tasteofcroatia.org\/en\/pantry\/meat\/krvavica\/","title":{"rendered":"Blood sausage"},"content":{"rendered":"<p>&#8220;Krvavica&#8221;<\/p>\n<p>OFFAL WARNING! Blood sausage, made in continental Croatia by cooking pork blood with a filler. Apart from various pig parts, most often the filler consists of buckwheat, barley or corn flour. They\u2019re eaten in winter, usually with sauerkraut and \u201crestani krumpir\u201d \u2013 boiled potatoes saut\u00e9ed on onion.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;Krvavica&#8221; OFFAL WARNING! Blood sausage, made in continental Croatia by cooking pork blood with a filler. Apart from various pig parts, most often the filler consists of buckwheat, barley or corn flour. They\u2019re eaten in winter, usually with sauerkraut and \u201crestani krumpir\u201d \u2013 boiled potatoes saut\u00e9ed on onion.<\/p>\n","protected":false},"author":5,"featured_media":2227,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[172],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Blood sausage &mdash; Taste of Croatia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tasteofcroatia.org\/en\/pantry\/meat\/krvavica\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Blood sausage &mdash; Taste of Croatia\" \/>\n<meta property=\"og:description\" content=\"&#8220;Krvavica&#8221; OFFAL WARNING! Blood sausage, made in continental Croatia by cooking pork blood with a filler. Apart from various pig parts, most often the filler consists of buckwheat, barley or corn flour. 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