Pickled Sausages (Czech Utopenci)
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Pickled Sausages (Czech Utopenci)
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Czech-style pickled sausages, known as Utopenci, are a classic pub favorite in the Czech Republic. Anyone who has tried this unique delicacy knows how irresistibly indulgent it is, and you won't find a similar recipe in any other cuisine! Let's make Utopenci sausages together!
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Ingredients
- 5 short sausages soft Polish sausage, about 6 inches / 15 cm long
- 5 small chili peppers
- 4 medium onions
Brine:
- 2 cups water
- 2 cups white vinegar 5% acidity
- ½ teaspoon salt
- 2 Tablespoons granulated sugar
- ½ teaspoon allspices
- ½ teaspoon black pepercorn
- 4 bay leaves
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Instructions
- First, cook the brine: In a pot, combine 2 cups water, 2 cups white vinegar, 2 Tablespoons granulated sugar, ½ teaspoon salt, 4 bay leaves, ½ teaspoon allspices, and ½ teaspoon black pepercorn. Bring the mixture to a boil, then lower the heat and simmer for about three minutes, allowing the flavors to meld. Remove from heat and let the vinegar mixture cool until it is lukewarm but not hot.
- In the meantime, start preparing 5 short sausages. Peel off a thin layer of the casing and cut them lengthwise, but do not finish the cut. The sausages should open up enough to insert the onion rings and peppercorns into the cut.
- Peel 4 medium onions and cut them lengthwise. Then, slice the halves into thick half-rings.
- Clean 5 small chili peppers and cut off the stems. Slice them in half lengthwise, removing the seeds if you prefer a milder taste, or leaving them in for a spicier result.
- Carefully open the sausages. Insert a piece of chili pepper and onion rings into the cut.
- Prepare a two-quart (2 liter) glass jar with a screw cap or clip-on lid. Wash the jar thoroughly with hot water and dry it completely.
- Place onions at the bottom of the jar, then add a layer of filled sausages on top. Gradually pour the brine over the sausages, adding some onions between each layer. Pack the sausages tightly to avoid unnecessary gaps.
- Cover the top layer with the remaining onions and pour in the brine to fully submerge the sausages and onions.
- Close the jar with a lid and put it in a fridge to cure. Let the pickled sausages sit in the refrigerator for at least a week, preferably two, before you dig in.
Notes
- The basic recipe makes about 5 portions.
- Always pickle sausages without casings, even if they are only thin. Peel them carefully with a knife. Otherwise, the brine will not have a chance to flavor the sausages properly. The casing acts as a barrier.
- To make the sausages easier to stuff into the jar, cut them into quarters or slice them.
- SERVING: Enjoy this special dish served cold on a plate with a spoon or two of the pickling liquid. Pickled sausages pair perfectly with a slice of fresh bread. For connoisseurs, a glass of well-chilled beer is the ideal accompaniment!
- SHELF LIFE: You can start tasting the sausages about one week after pickling. They will keep in the fridge for 3-4 weeks, including the pickling time.
Nutrition Information
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Calories
118kcal
(6%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
1mg
(0%)
Sodium
320mg
(13%)
Potassium
351mg
(10%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
545IU
(11%)
Vitamin C
89mg
(99%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 320mg | 13% |
| Potassium | 351mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 89mg | 99% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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