• 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.

• Prepare desired amount of tater tots according to the instructions on the package. Baking them a little on the crisp side helps them hold up under the cheese.
• Place tots on a serving plate and cover with queso, giardiniera, bacon (if desired), and sprinkle with green onions.

Paddy Rolls

• Prepare all of the ingredients by dicing or shredding.
• Heat a large non-stick skillet over medium high heat. Pour oil into skillet, when hot add cabbage and onion and cook until onions are translucent.
• Add corned beef and cook stirring occasionally for about 5 minutes or until corned beef is hot.
• Remove pan from heat and transfer mixture into a mixing bowl to cool. Once room temperature add thousand island dressing and cheese. Toss to mix.
• Mixture is ready to use, or can be held in a covered container in the fridge for three to four days.
• When ready to make Paddy Rolls, heat oven to 400°F, (use convection if you have it).
• To assemble, place about 2 tablespoons of the corned beef mixture in the center of the egg roll wrap and fold into an egg roll.
• Moisten the flap of the wrapper and roll to close.
• Tip: Mix a bit of cornstarch with water to seal your egg rolls.
• Place egg rolls flap side down on a lightly oiled baking sheet.
• Brush lightly with olive oil or spritz with cooking spray. Be sure to get all sides.
• Place in hot oven for 10 – 12 minutes or until wrappers are golden brown.
• Transfer to a wire rack to cool slightly before serving.

Horseradish Sauce

• Mix all ingredients in a small bowl.
• Chill in fridge

Serve

• Serve with Thousand Island dressing and horseradish sauce for dipping.