Mesnica Bebrinka

The blood sausage of the Croatian pig slaughter. In Slavonia it holds no grain at all: cooked pig head, skin, lungs, heart, spleen and tongue, red onion fried in lard, and the blood, seasoned with salt, hot paprika and black pepper. Further north the recipe changes. Zagorje adds rice, Prigorje barley, and Međimurje fills its čurke with buckwheat or millet. In Slavonia the sausages come out of the pot at the kolinje evening meal, and later they are baked whole in lard and eaten with sauerkraut and fried potatoes. Some go into the smokehouse with the other sausages and end up sliced cold on a platter.