UTOPENCI ~ SPICY PICKLED SAUSAGES

By christoph

These spicy pickled sausages also known as “drowned-men” are commonly found in pubs throughout the Czech Republic.

Ingredients

• 2 1/2 cups water
• 1 1/2 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

Details

Servings 8
Preparation time 20mins
Cooking time 7200mins
Adapted from jamesandeverett.com

Preparation

Step 1

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 2 weeks. Serve with a hearty rye toast, some mustard, and of course a cold beer.