Blood sausages are filled with blood that are cooked or dried and mixed with a filler until they are thick enough to solidify when cooled. In Europe typical fillers include meat, fat, suet, bread or even cornmeal.

This Karvavitza is made of a mixture of pig’s blood, pork liver, lungs, skin, and fat, and rice stuffed in a pig intestine. It is seasoned with onion, black pepper, and marjoram. Traditionally it is either grilled and then served with potato and sauerkraut.

This is a popular dish in Bansko and Dobrinishte.