Holiday appetizers are some of my favorite things and this Cranberry Brie Pull Apart Bread just might be topping my list. Who could resist an ooey-gooey molten cheesy treat like this? A lightly toasted boule of bread filled with the creamy goodness of melted brie, dried cranberries, and chopped walnuts make this an irresistible pull apart delight. The thing I love most about this appetizer is that it just could not be any easier to prepare as well as delicious. Just what we all need this holiday for sure!

This is one of those recipes that I really enjoy making. There is not a lot of measuring or detailed instructions to follow, you really can’t go wrong.

What you need to get started………….

Boule of Bread – Any kind of round bread works for this and you can pick the size based on the number of people you are planning to serve. This style of bread comes in various sizes. I like a soft sour dough myself, I have tried using a multigrain and found it was a bit too tough but that was just me, it is totally up to your likings.

Wheel or Wedge of Brie – Triple cream is always my favorite type of brie, but any will be good. The amount of cheese you will need will depend on how big of a boule you have and also how cheesy you want this to be.

Dried Cranberries – The natural tart sweet of the dried berries cuts through the richness of the brie and butter, so don’t short yourself on these.

Brown Sugar – The brown sugar coats the walnuts and brings a little sweet crunch to the dish.

Butter – Things are always better with butter of course. I use unsalted.

Chopped Walnuts –  I love the flavor and texture nuts bring to this bread. There is no need to toast the nuts, just chop them up and let the brown sugar coating toast them.

Let’s make this…….

Start by heating the oven to 350°F and position a rack in the center of the oven. Also line a baking pan with parchment paper for easy clean up.

Cut into the boule using a serrated bread knife. Make cuts horizontally and vertically into the loaf stopping about a half an inch from going through making one inch pieces. When you cut the second direction you need to hold the loaf in shape so as not to tear off any pieces.

Stuff half of the butter into the cuts followed by hunks of the brie.

Pinch together half of the butter with the brown sugar and chopped nuts to for a “streusel”. Crumble over the loaf making sure to get in the cuts.

Top it off with a bit more brie and dried cranberries

Bake the bread for about 20 minutes or until the cheese is melted and bubbly and the bread is toasted. Serve straight out of the oven.

I did not cut the rind off the brie and as you can see it did not completely melt in the oven. If this bothers you or if you are serving guests you might want to remove the rind from your brie.

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Cranberry Brie Pull Apart Bread

Easy holiday appetizer recipes for an incredibly delicious brie stuffed pull apart bread.

Course Appetizer

Keyword Cranberry Brie Pull Apart Bread, Holiday appetizers, Pull Apart bread

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Christoph

Ingredients

• 1 Round loaf of bread
• 1 Wheel or Wedge of Brie
• 3/4 Cup Dried Cranberries
• 4 Tablespoons Unsalted Butter, divided
• 2 Tablespoons Brown Sugar
• 1/2 Cup Chopped Walnuts

Instructions

• Position shelf in center of oven and heat to 350°F.
• Slice the bread in to one inch pieces cutting both directions. Be careful not to cut all the way through the loaf.
• Cut 2 tablespoons of the butter into small pieces and work them into the cuts.
• Cut chunks of the brie and tuck them into the cuts even across the entire loaf.
• In a small bowl pinch together the remaining 2 tablespoons of butter along with the brown sugar and nuts to create a crumble. Drop evenly in to the cuts. Spread the dried cranberries over the loaf.
• Place the loaf on a sheet pan lined with parchment and bake for 20 minutes or until the cheese is bubbly and the bread is toasted.

Notes

Boule or round breads come in many sizes so pick one for the size of group you are serving.

 

Also the amount of cheese you use is up to your personal liking. Pile it on as you wish!

Obatzda or Obatzter is a traditional Bavarian dish that begins with a soft ripe Camembert combined with a spreadable cheese, butter, onions, a few spices, and of course beer.  This popular appetizer also sometimes called Gerupfter Käse (which translated is barley cheese) can be found in most any restaurant or beer garden in Bavaria.  It is also know as the official cheese dip of Oktoberfest, however I think it would also make the perfect game day snack here at home.

I know I have said it before but fall has to be my favorite time of year.  There is something I just love about cool crisp mornings and bluebird skies, even my coffee seems to taste better.  Fall also begins what is in my opinion, the most wonderful time of the year and brings some of the best celebrations.  And speaking of celebrations, it was this time a year ago we were in Munich for the last weekend of Oktoberfest, the Großvater of them all.  The weather in Munich is very similar to the weather here in Denver, and fall is an exceptional time to experience Bavaria.  It is easy to see how they chose blue for one of the colors for the Bavarian flag.

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Obatzda ~ Bavarian Soft Cheese Dip

Obatzda is the signature beer cheese dip of Bavaria also
known as Gerupfter. A traditional Oktoberfest favorite that is perfect for game day too!

Course Appetizer

Cuisine German

Keyword appetizer, Game Day Treats

Prep Time 20 minutes minutes

Chill 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8

Author Christoph

Cost 10.00

Ingredients

• 8 ounces Camembert Brie or other soft ripe cheese
• 8 ounces spreadable cheese Laughing Cow or Cream Cheese
• 1/4 cup butter
• 3 teaspoons paprika
• 2 teaspoons caraway seed toasted and ground
• salt and pepper to taste
• 3 - 4 tablespoons Weißbier or Dunkel lager
• 1/3 cup sweet onion finely diced
• 3 tablespoons fresh chives chopped

Instructions

• Allow the Camembert, spreadable cheese, and butter to come to room temperature.
• Mash together the Camembert (rind and all), spreadable cheese, and butter, with the paprika, caraway seeds, salt and pepper until combined.
• Add beer a tablespoon at a time and mix until the dip is spreadable but not soupy.
• Cover bowl and refrigerate for 3 to 4 hours.
• When you are ready to serve take the dip out of the refrigerator and let stand for 30 minutes.
• Add the diced onion and chopped chives to the dip and fold until well incorporated. Garnish with chives.
• Serve with pretzels or rye bread, radishes, carrots, celery or other fresh vegetables.

Notes

Traditional Obaztda is made with sweet paprika however we also had it with hot and it was fantastic!

 

Farm fresh spinach is combined with garlic, onions and feta cheese then baked in thin flaky layers of phyllo dough until golden brown.  Our version of this classic Greek Spanakopita adds a bit of a twist to the traditional recipe adding a blend of feta and ricotta cheeses and a hand full of fresh dill.  Formed in a slightly different manner, this recipe offers the perfect ratio of filling to crisp flaky layers of pastry.

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Spanakopita

Layers of flaky phyllo dough are filled with spinach, onions, and feta cheese then baked to a golden crisp in the favorite Greek pastry.

Course Appetizer

Cuisine Mediterranean

Keyword phyllo dough, Spanakopita

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Author Christoph

Ingredients

• 2 pounds fresh spinach wilted, chopped, and drained
• ½ red onion sautéed finely chopped
• 4 cloves garlic finely chopped
• 4 tablespoons fresh dill chopped
• 8 ounces feta cheese crumbled
• 4 ounces ricotta cheese
• salt and pepper to taste
• 2 eggs
• 1 package phyllo dough
• ¾ cup olive oil

Instructions

• Position rack in the center of the oven and heat to 375°F. Lightly grease a 10” springform or cake pan.
• In a large non-stick skillet over medium-high heat wilt the spinach in a tablespoon of olive oil adding handfuls at a time. You may need to do this in more than one batch depending on the size of your skillet. Transfer to a large bowl to cool.
• Sautee the onions until translucent, adding the garlic for the last minute. Add to bowl of spinach to cool. Once cooled, add the fresh dill and turn out on to a cutting board and finely chop.
• Press as much liquid as you can from the cooked spinach and onions using a mesh strainer and the back of a large spoon. A ricer also works very well for this.
• Return the spinach to the mixing bowl and add the cheese. Mix well and taste adding salt and pepper as needed. Once seasoned add the eggs and mix well.
• Place a sheet of phyllo dough in the bottom of the baking pan and brush with olive oil, and a second sheet and brush again.
• Lay a sheet of phyllo dough on a cutting board, long edge towards you and brush with olive oil, and another sheet and brush, add a third and brush again.
• Pipe or spoon a row of filling along the bottom edge of the dough, roll the dough into a rope. Starting in the middle of the pan, form a coil with the rope of dough, keeping it as tight as you can. The dough may crack a bit as you work.
• Repeat with more sheets and filling until the coil completely fills the pan. Brush the top of the coil with olive oil. Cover coil with a sheet of dough and brush with oil, add a second sheet and brush again. Tuck the edges of the top sheets down around the sides of the coil and sprinkle the top with sea salt.
• Bake for 50 to 60 minutes or until the top is golden brown. Cool in the pan for five minutes before placing on a wire rack to cool.
• Spanakopita is served warm or at room temperature.

Notes

This can also be made on a baking tray if you do not have a large springform or round pan. Parchment paper would be a good idea.

 

Bake any remaining filling as hand pies.  Using several sheets of phyllo, brush oil between the layers, add the filling, and fold into pockets or triangles.  Bake until golden 20 - 25 minutes. 

If you’re searching for an appetizer that is absolutely delicious but also quick and easy to make then look no further, these cranberry brie bites fill the bill.  Creamy melted brie mingles with the tartness of cranberries in a golden pastry cup to create this festive holiday nibble.  With just a few simple ingredients and a short amount of time these little bites will certainly surprise and delight your party guests.  

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Cranberry Brie Bites

Creamy warm brie and cranberries in a cup of pastry dough, so simple and so delicious. Easy to make 3 ingredient appetizer perfect for the holidays.

Course Appetizer

Cuisine Holiday

Keyword appetizer, cranberry brie bites

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 20

Author Christoph

Ingredients

• 1 can Pillsbury crescent dough sheets
• 1 wheel Brie
• 1 cup cranberry relish
• fresh rosemary optional
• toasted walnuts, chopped optional

Instructions

• Position rack in the center of the oven and heat to 375°F.  Prepare a mini muffin tin by spritzing with non-stick spray
• Roll out dough on a lightly floured board and cut into 2" squares.  
• Cut the rind off of the wheel of Brie and cut into 1/2" pieces.
• Tuck dough squares into the muffin cups, followed by a chunk of Brie and about a 1/2 teaspoon of cranberry relish.  Top with bits of fresh rosemary or chopped walnuts.  
• Bake for 13 - 16 minutes or until pastry dough is golden brown.  Use a knife or small heat resistant spatula to remove cranberry brie bites from the pan and place them on a serving platter.  Garnish with sprigs of fresh rosemary and fresh cranberries.

Notes

Remove the bites promptly from the muffin tin to prevent sticking.

Fresh rosemary adds a very nice flavor to the treat but they are certainly as delicious without.

A bit of ‘pow’ is added to everyone’s favorite ranch dressing for this easy to make snack.   With a perfect balance of spicy and cool, these fiery ranch crackers are the ultimate kibble to liven up any get together.  Fill a bowl with these fiery nuggets at your next game day party and watch them disappear, or toss some on top of your salad or bowl of soup for some added zing.  

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Spicy Ranch Crackers

Ranch flavored crackers with a kick.  Easy to make spicy snack perfect for parties and half time snacking.

Course Appetizer, Snack

Cuisine American

Keyword Half time snacks, Snacks, Spicy Ranch Crackers

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 cups

Author Christoph

Ingredients

• 2 10 ounce packages oyster crackers
• 1 1/4 cup canola oil
• 1 Package Hidden Valley Ranch dressing mix
• 2 Tablespoons red pepper flakes
• 2 teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

• Place crackers in large roasting pan
• Mix all ingredients and pour over crackers
• Bake at 200 F for 1 hour stirring every 15 minutes

Notes

These crackers are intended to be spicy.  Feel free to adjust the heat by adding more or less chili powder and red pepper flakes.  To really kick it up a notch add a dash of Tabasco or other hot sauce.

 

For a variation try Dilly Ranch Crackers: 

• 1 1/4 cups canola oil 
• 2 Tablespoons dried dill
• 1 packet of Hidden Valley Ranch Dip
• 1 teaspoon lemon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder.

Prepare in the same method.

Smoked almonds would have to be one of my favorite snacks, and while there are many good options available with lots of different flavors ranging from simple sea salt to spicy habanero, they tend to be pricey.  Frequently one of our local markets runs sales on bulk raw almonds which usually I purchase to add to my yogurt and fruit for breakfast, but the recent sale got me to thinking.  Since I have an electric smoker instead of paying six dollars for a twelve ounce bag of nuts I could buy a pound for about half the price and make my own.  I don’t know why this had never occurred to me before, but there you have it.  I never realized how easy and fun it would be to make my own snack choosing which flavor of wood to use and which spices to add.  

Begin by soaking the raw almonds in a salt water brine overnight.  I have experimented with the length of time and find that around 12 hours seems to do the trick.  I have let them go as long as 24 hours and notice the skins of the nuts can begin to break down.  I pulverize the salt in my spice grinder which insures it completely dissolves in the water, this step makes it easy however probably not necessary, just make sure the salt is dissolved.  Use a glass or plastic container for the brine as salt water can damage metal pans and also release compounds into the water.

At the end of the brining time, drain the nuts and spread them out to dry on a towel to dry while you heat up your smoker.   I like to use hickory for the almonds, but you can experiment with some different woods to customize your treats.  What ever wood you choose just be sure to give it plenty of time to get burning before loading the almonds.  I have a wire mesh vegetable basket which I find works extremely well for this application, however you could also wrap one your smokers shelves with foil and poke some holes through it.

Melt a couple of tablespoons of butter in the microwave and add the salt and whatever spices you have decided to use.  Toss the nuts in the butter to make sure they are evenly coated before placing them in your smoker.  About two hours time seems to work about right for the nuts that are brined twelve hours.  Open the box and stir the nuts about half-way through the smoking time to make sure they get toasted evenly.

At the end of the smoking time spread the nuts out on a sheet pan to cool.  Once they have cooled give them a taste to see if they have enough crunch.  If you have brined the almonds a longer time they may not be a crisp as you like.  This is easily remedied by placing them in a 350°F oven for 10 to 15 minutes.  The almonds will crisp up as they cool so keep that in mind, over-roasting will give you a bitter flavor and dry out the nuts.  Store the cooled nuts in a plastic storage container or a glass jar.  The nuts will take on an even smokier flavor after being sealed in a container for 24 hours.

I ‘finish’ my almonds by pulverizing a teaspoon of salt in my grinder then shaking them in it.  I like the subtle flavor this brings and also the coating it gives the nuts.  For a bit of added zip I add a small amount of garlic or chili powder to the salt for the dusting.  It is fun to experiment with making this treat since you can flavor it anyway you like.   For a sweet nut you could use sugar and cinnamon, or I think curry and cumin would be very tasty as well.

Cashews and pecans also smoke very well, just follow the same basic outline.  Smoked nuts also make a great addition to holiday gift baskets.  There are many attractive options available for packaging candies and nuts, and people always really seem to appreciate gifts made with love.

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Hickory Smoked Almonds

Spicy smoked almonds are a favorite snack and easy to make in your electric smoker.  Customize your flavors to you personal taste. Make pounds of smoked nuts at a fraction of the store price.  Great gift idea too!

Course Appetizer, Snack

Cuisine American

Keyword hickory smoked almonds, smoked almonds, spicy smoked almond recipe

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Brine 12 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 1 pound

Author Christoph

Ingredients

Brine

• 2 quarts filtered water
• 2 tablespoons salt ground or pulverised

Nuts

• 1 pound raw almonds
• 2 tablespoons butter
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne powder

Instructions

• Pour filtered water into a non-reactive bowl.  Grind or pulverize the salt and add to the water and stir to completely dissolve.  Add the almonds and allow to brine for at least 12 hours or up to 24.
• Drain the almonds and spread them on a towel to dry while heating the smoker. 
• Heat smoker to 250 degrees F.  Add hickory chips to your smoker. 
• Melt butter in the microwave and stir in salt and spices.  Pour over dry almonds and stir well to coat.  
• Place almonds in a wire vegetable basket, grilling mat or on a foil lined sheet pan.  Smoke for about 2 hours stirring half-way through.
• If almonds are not crisp enough for your personal taste, bake on a sheet pan for 10 to 15 minutes in a 350 degree oven.
• Allow almonds to cool to room temperature before serving.  Store in an air tight container.
• Grind 1 teaspoon of salt to a fine powder.  Add to container of nuts and shake to coat.  

Notes

The almonds will have more of a smokey flavor after being in a sealed container for 24 hours.

 

If almonds are not as crisp as you like spread on a sheet pan and bake in a 350 degree F oven for 10 to 15 minutes.

 

 

Smooth and creamy, incredibly delicious, this simple yet elegant terrine of smoked salmon is sure to please.  The perfect dish for any party or special event, this tantalizing mousse will amaze your guests.  Easy to make using only a few ingredients, this appetizer can be prepared ahead of your gathering.  Take you holiday entertaining to a new level with this mouthwatering and visually impressive delight.  Keep one in the freezer for unexpected visitors or for a last minute get together.  Simply divine!

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Smoked Salmon Terrine

Smooth, creamy and incredibly delicious, this simple yet elegant terrine of salmon mousse is sure to please. Easy to make using only a few ingredients, this appetizer can be prepared ahead of your gathering.

Course Appetizer

Cuisine French

Keyword appetizer, salmon, salmon terrine, smoked salmon mousse

Prep Time 15 minutes minutes

Chill time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Author Christoph

Ingredients

Crème

• 8 ounces crème fraiche
• 8 ounces cream cheese softened
• 1 tablespoon shallot minced
• 2 tablespoon fresh dill finely chopped

Mousse

• 12 -14 ounces smoked salmon skin removed
• 1 tablespoon fresh lemon juice
• 1 green onion thinly sliced
• Salt & pepper to taste
• Dill fronds garnish
• Black or red Caviar garnish

Instructions

Crème

• Beat crème fraiche and cream cheese with a hand mixer until fluffy. Mix in half of the shallot and dill. Divide in two.

Mousse

• Remove the layer of skin from the salmon and discard. Place salmon in a food processor or blender with lemon juice, remaining shallot and dill, onion, and one half of the crème fraiche mixture. Process salmon until smooth, adding more lemon juice if needed.
• Season mousse to taste with salt and pepper.

Assemble

• Line a loaf pan or mold with plastic wrap. Fill the plastic wrap lined mold with hot water for a few minutes to make the plastic form to the mold. Empty water and allow to air dry. Lightly spray the lined mold with non-stick cooking spray.
• Spread remaining half of crème fraiche mixture evenly in bottom of mold. Place in freezer to firm, about 15 minutes.
• Spread salmon mousse evenly over crème layer. Cover with a layer of plastic wrap pressing the wrap directly on the mousse.
• Hold in the fridge or freezer until ready to serve.

Unmolding

• When ready to serve place mold in the freezer for about 30 minutes. Remove plastic wrap and invert on to a serving platter. Slowly lift the mold and gently peel off the plastic wrap.
• Salmon mousse freezes very well. If mousse was held in the freezer, dip mold in warm water for a few seconds. Invert frozen mousse onto serving plate. Gently remove plastic wrap and allow mousse to thaw before serving.
• Decorate the top with fronds of fresh dill and dollops of caviar.

Notes

If you prefer, garnish the top with black or red raspberries or currents in place of caviar.

Tender sauteed mushrooms and onions mingle with savory thyme and creamy nutty Gruyere to create this mouthwatering masterpiece. Nestled in a flaky golden crust, this galette makes an unforgettable starter to any meal.   

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Mushroom and Gruyère Galette

Tender mushrooms and caramelized onions fill a flaky pastry crust to create this easy-to-make savory treat.

Course Appetizer

Cuisine French

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Ingredients

• olive oil
• 1-2 Tablespoons butter
• 1/2 onion sliced
• 3-4 cups Cremini mushrooms, sliced
• 2-3 tablespoons fresh thyme
• kosher salt
• 2-3 teaspoons balsamic vinegar
• ¼ cup Gruyère cheese grated
• 1 pie crust packaged or from scratch

Instructions

• Heat a large sauté pan over medium heat. Add enough oil to coat the pan. When oil shimmers add the onions and cook until softened and translucent, about 15 minutes.
• Remove onions from pan and set aside.
• Wipe out the pan and re-heat over medium-high heat. Add butter and equal amount of olive oil to the skillet. When melted add the mushrooms and thyme. Season with a light sprinkle of salt. Cook until mushrooms are softened and have released water, for about 8-10 minutes.
• Add the balsamic vinegar and reduce the heat to medium-low. Cook for another 5 minutes to slightly thicken the balsamic.
• Remove from heat and combine with the cooked onions. Cool to room temperature before assembling.
• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Roll pie crust to about a 12” circle on a lightly floured board.
• Spoon the mushroom mixture onto the center of the dough, leaving a 2-inch border all around. Evenly spread the cheese over the filling. Gently fold over the crust, overlapping the edges. Gently press the folds together.
• Brush the folded edges of the crust with an egg wash or milk.
• Bake for 30 minutes or until the crust has become a lovely golden brown and cheese has melted.
• Let cool to room temperature, about 20 minutes before cutting and serving.

Notes

A refrigerated pie shell works very well and is quite easy for this Galette, however if you prefer to make your own please feel free. If you need a recipe for a pie crust here is a great one.

Creamy and smooth with an almost velvet-like texture, this marinated or “pickled” cheese is a favorite appetizer found in most any local restaurant in the Czech Republic.  Garlic, onion, herbs, and a some hot peppers give this treat an amazing depth of flavor.  Served with some dark rye toast and a cold Pilsner Urquell, it is easy to see why this treat is a local favorite.

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Marinated Cheese ~ Nakladany Hermilin

Creamy and smooth, full of amazing flavors this marinated or "pickled" cheese is an easy and delicious appetizer to serve for any occasion.

Course Appetizer

Cuisine Eastern European

Prep Time 15 minutes minutes

Marinate 4 days days

Servings 6

Author Christoph

Ingredients

• 1 round block of Hermelín Camembert, or Brie
• 8-10 dried red chilies chopped
• 1/2 Tbsp paprika powder
• 1/2 tsp crushed dried thyme
• 1/2 tsp whole black peppercorns
• 1 pinch salt
• 1 medium onion thinly sliced
• 4-5 cloves garlic thinly sliced
• 2 bay leaves
• 3-4 springs fresh thyme
• 1-2 cups olive grape seed, or sunflower oil

Instructions

• Sterilize a wide mouth quart jar and set aside to cool.
• Cut cheese wheel in to 8 pieces
• Mix chilies, paprika, thyme, peppercorns, and salt in a medium-sized mixing bowl.
• Thinly slice onion and garlic and add to bowl.
• Add cheese and bay leaves and toss carefully to coat.
• Place a sprig of thyme in the bottom of the jar.
• Using tongs carefully place the cheese in to the jar layering with the onions, garlic and thyme. Spoon any remaining spices in to the jar.
• Fill jar with enough oil to completely cover the cheese. Cover jar with a lid and place in the fridge for at least 4 days before serving.

Serve

• When ready to serve, place jar on counter until oil becomes clear and cheese can be easily removed. Serve with dark rye toast and a cold Pilsner.

Notes

For best flavor allow the cheese to marinate or "pickle" for at least 4 to 6 days before serving.  I have used the oil to make a second batch which worked quite well.  I also have used the oil to make a salad dressing.

Utopenci (oo-tow-pen-see) is a traditional Czech appetizer we discovered this fall while vacationing in Central Europe. These spicy pickled sausages also known as “drowned-men” are commonly found in pubs throughout the Czech Republic. Usually served with a slice of hearty dark rye and a pivo (Czech for beer), it is easy to see why this treat is so popular. Utopenci is very easy to make, the only hard part is waiting a couple of weeks for the pickling process before being able to enjoy them. 

One of the things I really like about this appetizer is that it is very easy and fun to customize. I have used the same basic brine but have made several versions using different types of sausages as well as assorted peppers and other vegetables. Utopenci would be an interesting addition to any holiday cocktail party, and I know that football fans will absolutely love this treat at half time with a cold beer. So get a batch started today for the holiday season. Hope you all enjoy these as much as we do!

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Utopenci ~ Spicy Pickled Sausages

These spicy pickled sausages also known as "drowned-men" are commonly found in pubs throughout the Czech Republic. Usually served with a slice of hearty dark rye and a pivo (Czech for beer)

Course Appetizer

Cuisine Central European

Prep Time 20 minutes minutes

Pickling 6 days days

Servings 2 Dozen

Author Christoph

Ingredients

Ingredients:

• 2½ cups water
• 1½ cups white vinegar
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp whole peppercorns
• 1/2 tsp whole all spice
• 4 bay leaves
• 2 pounds of kielbasa hot dogs, or other thick pre-cooked sausages
• 1 onion thinly sliced
• 4 cloves of garlic thinly sliced
• jalapeno or other peppers optional
• mustard stone ground or Dijon
• 2 quart size wide mouth mason jars

Instructions

• Thoroughly clean 2 quart jars or 1 two-quart jar. Sterilize in boiling water. Set aside to cool.
• In a sauce pan combine water, vinegar, sugar, salt, and spices and heat over medium heat until almost boiling. Reduce to low and allow to simmer while you prepare the sausages.
• Thinly slice the onion and any other peppers or veggies you might like to add to your pickled meat.
• Cut the sausages into about 2" pieces. With a sharp knife cut a slit into the section of meat but not all the way through. With a table knife spread a small amount of mustard in the cut followed by a few slices of onion or pepper.
• Place a layer of onion and garlic in the bottom of the jars. Using tongs carefully place the Utopenci in the jar alternating layers of sausages and onions.
• Carefully pour the brine into the jars making sure everything is covered. Be sure to spoon in the peppercorns and bay leaves.
• Allow to cool before placing a lid on the jars.
• Place in the fridge and allow to pickle for at least 6 days (longer is better). Serve with a hearty rye toast, some mustard, and of course a cold beer.

Notes

Have fun experimenting using different meats, peppers, and other vegetables. Utopenci is best after it is allowed to pickle for 1 week (longer is better). Sausages with thin or no casings work the best. Use a wide mouth jar and tongs to position the drowned-men.