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Utopenci — Czech pickled sausages with onion
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Source: https://recipheon.com/en/recipes/snacks/utopenci-czech-pickled-sausages-with-onion
About this recipe
Utopenci are Czech špekáčky sausages marinated with onion in a boldly seasoned vinegar brine. This quicker home version uses slices, which take on a tangy flavor after a day in the refrigerator while the onion stays pleasantly firm. A little red chili adds heat. We use ready-to-eat, cooked and smoked pork-and-beef špekáčky with their casings removed. The brine must cool completely before it meets the sausage. This snack needs continuous refrigeration, without pasteurization and without pantry storage; the marinade does not extend the sausage manufacturer's use-by date. The quantities make eight small servings, drained before serving, without extra bread. Allow about 1 day, 1 hour, and 35 minutes in total, including cooling the brine and a day of marinating.
Ingredients
Sausages and vegetables
600 g cooked and smoked pork-and-beef špekáčky sausages, ready to eat and chilled, about 8 pieces; weighed after removing casings, strings, and clips
250 g raw onion, weighed after peeling
10 g fresh red chili, weighed after removing the stem and seed core
Pickling brine
500 ml water for the brine; brine remaining after marinating is not served
200 ml food-grade spirit vinegar with 10% acidity; brine remaining after marinating is not served
20 g sugar for the brine
10 g salt for the brine
2 bay leaves, removed before serving
6 whole allspice berries, removed before serving
10 whole black peppercorns, removed before serving
Steps
Combine the water, vinegar, sugar, salt, bay leaves, allspice, and pepper in a small pot. Bring to a boil, then simmer gently with a lid on for about 5 minutes, until the sugar and salt dissolve; including heating up, this takes about 10 minutes. Take off the heat and leave to cool completely, usually about 45–60 minutes. Keep the sausages refrigerated during this time; do not pour hot marinade over them.
Check the label to confirm the špekáčky are ready to eat; start with a freshly opened product and follow its use-by date and storage instructions. Remove casings, strings, and clips, then weigh the sausages and cut into slices about 5 mm thick. Cut the onion into half-rings about 3 mm thick and the chili into thin strips. Prepare a thoroughly washed and dried wide jar of about 2 l capacity with a lid.
Put some onion and chili in the bottom of the jar, followed by a layer of sausage slices. Continue layering, distributing all the sausage, onion, and chili evenly. Slip slices into gaps near the sides as well, but do not crush them. Leave some room below the lid for the brine.
AI-generated Pour in all the cold brine with the spices, directing the liquid between the layers. The contents must be submerged; if needed, pack the slices more closely and tuck protruding onion pieces underneath them. Do not add extra water, which would weaken the brine. Close the jar with its lid.
Refrigerate the jar immediately and leave for 24 hours; continue to follow the sausage manufacturer's use-by date and instructions. The brine does not replace refrigeration, and do not treat this recipe as a preserve for storage at room temperature. After marinating, lift out the sausage, onion, and chili with clean tongs, drain briefly, and divide into eight small servings. Serve cold; discard the remaining brine, bay leaves, and whole spices.
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