How to Cook Rice and Blood Sausage (Krvavica): Baked, Pan-Fried or Simmered

A Slovenian-Cleveland cold-weather tradition: crisp on the outside, soft and savory inside.

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If you grew up in a Slovenian, Croatian, Polish or Hungarian family in Northeast Ohio, rice and blood sausage probably meant one thing: cold weather was here and the holidays were coming. In Slovenian it's krvavica (blood sausage), and its milder cousin is rice sausage, sometimes called white rice sausage. Both are made with rice, pork and warm spices, and they're some of the most requested items we ship every fall and winter.

They're also the items people are most nervous about cooking. The good news: they're easy. The key is gentle heat, because rice and blood sausages are softer than smoked kielbasa and can split if you rush them.

Rice Sausage vs. Blood Sausage

• Rice sausage is pale, mild and peppery, with a soft texture. It's a great starter if you've never tried blood sausage.
• Blood sausage (krvavica) is darker and richer, with a deep, savory flavor and warm spices.

Can't decide? Our Rice & Blood Sausage Special lets you mix them, for example 2 rice + 2 blood or 3 + 3. Each ring is about 14 ounces.

Method 1: Bake (Our Favorite)

Baking gives you a crisp, golden casing with a soft, hot center, and it's almost completely hands-off.

• Heat the oven to 350°F.
• Place the rings in a lightly greased baking dish. Don't poke holes in the casing.
• Place in oven and bake for about 25 minutes, then flip and bake 15 to 20 minutes more until the casing is lightly crisp and the center reaches 165°F.

Method 2: Pan-Fry with Onions

Perfect for leftovers or breakfast. Cut the sausage into thick 1-inch pieces (or squeeze the filling out of the casing), then fry in a little butter or bacon fat over medium heat with sliced onions, turning gently, for 8 to 10 minutes until browned and hot. Serve with eggs and rye toast.

Method 3: Gentle Simmer

Lower the rings into water (just enough to cover) that's barely simmering, never boiling, for about 15 to 20 minutes until heated through. A hard boil will burst the casing. Many families simmer first, then finish in a non-stick or well greased skillet for a crisp outside. *Use this method with caution; if it splits open in the water, the filling will loose flavor and will be difficult to recoup. If this happens, we suggest making it into a soup, by removing the casing and adding a bay leaf or two, and salt and pepper to taste.

What to Serve with Rice and Blood Sausage

The classic Cleveland plate: sauerkraut, mashed potatoes, applesauce and horseradish, with rye bread on the side. It's also a natural partner to our Smoked Slovenian Sausage on a holiday platter.

Rice and Blood Sausage FAQs

Is blood sausage already cooked?

Blood and rice sausages are cooked when they're made, so you're heating them through and crisping the casing. Always heat to 165°F in the center.

Why did my rice or blood sausage split?

The heat was too high, or the casing was pricked. Use a moderate oven or a bare simmer, and leave the casing whole. Cooking these sausages takes practice and adjusting cooking methods, and cooking times and temperatures slightly can make all the difference. Don't be distressed if it splits, the Good stuff is inside!

What does rice sausage taste like?

Mild, peppery and savory, with a soft texture from the rice. It's milder than blood sausage and a great introduction for first-timers.

When can I order rice and blood sausage for shipping?

Raddell's ships rice and blood sausage fall through spring in an insulated box with an ice pack. In summer it's available for pickup at the shop.