U radu je prikazana proizvodnja krvavica, tradicionalnih kobasičarskih proizvoda u Hrvatskoj te uspoređena s industrijskom proizvodnjom. Recepture za proizvodnju krvavica u domaćinstvu se razlikuju, ovisno o kraju u kojem se proizvode. Krvavice proizvedene u domaćinstvima veoma često se kao višak proizvoda stavljaju na tržište. Kako su to proizvodi najčešće proizvedeni bez nadzora postavlja se pitanje njihove sigurnosti i rizika za zdravlje potrošača.The paper presents the production of blood sausages, a traditional sausage product in Croatia, and compares it with the industrial production. Recipes for the blood sausage production in households differ, depending on the region of production. Household produced blood sausages are often put on the market as the product surplus. Since blood sausages are usually produced without any supervision, the question of their safety and risk to consumer’s health often arises
