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Utopenci pickled sausages

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
Pickling 6 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

Method

  1. Thoroughly clean 2 quart jars or 1 two-quart jar. Sterilize in boiling water. Set aside to cool.
  2. 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.
  3. Thinly slice the onion and any other peppers or veggies you might like to add to your pickled meat.
  4. 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.
  5. 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.
  6. Carefully pour the brine into the jars making sure everything is covered. Be sure to spoon in the peppercorns and bay leaves.
  7. Allow to cool before placing a lid on the jars.

  8. 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.

Cooks 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.