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Loading...A beloved Czech pub snack, these smoky sausages are 'drowned' in a tangy, lightly sweet vinegar marinade with onions and peppers. After a few days of resting in the fridge, the flavors meld into the perfect accompaniment to cold beer.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 32 gFat
- 11 gSaturated Fat
- 14 gCarbs
- 2 gFiber
- 11 gSugar
- 18 gProtein
- 1480 mgSodium
- 420 mgPotassium
- 45 mgCalcium
- 2 mgIron
- 38 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the sausages and vegetables
- 1.5 kg smoked pork sausages (Czech vuřty or kielbasa), cut into 4 cm pieces
- 2 large yellow onions, halved and sliced into half-moons
- 2 red bell peppers, seeded and cut into strips
- 2 fresh hot chili peppers, sliced (optional)
- 6 garlic cloves, thinly sliced
- 2 bay leaves
- 1 tbsp whole black peppercorns
- 1 tbsp mustard seeds
For the pickling marinade
- 500 ml water
- 300 ml apple cider vinegar or white wine vinegar
- 80 g granulated sugar
- 2 tbsp kosher salt
- 1 tsp whole allspice berries
- 1 tsp caraway seeds
Directions
- Slice the smoked sausages into bite-sized pieces about 4 cm long. Halve and slice the onions into half-moons, cut the bell peppers into strips, and thinly slice the garlic and chili peppers if using.
- In a medium saucepan, combine the water, vinegar, sugar, salt, allspice berries, caraway seeds, and bay leaves. Bring to a boil over high heat, stirring until the sugar and salt fully dissolve, then simmer for 5 minutes and remove from heat to cool slightly.
- Place a layer of sliced onions at the bottom of a large 2-liter glass jar or ceramic crock with a tight-fitting lid. Scatter a few pepper strips, garlic slices, and chili slices over the onions.
- Add a layer of sausage pieces, then continue layering with more onions, peppers, and sausage until everything is used, finishing with a generous layer of onions on top to weigh down the contents.
- Scatter the peppercorns, mustard seeds, and remaining bay leaves throughout the layers as you build the jar. Tuck a couple of whole chili peppers near the top for extra heat.
- Pour the warm (not hot) vinegar marinade over the layered sausages and vegetables, making sure everything is completely submerged. Press down gently with a clean weight or plate if needed.
- Cover the jar loosely and let it cool to room temperature, then seal tightly and refrigerate for at least 3 days, ideally 5-7 days, to allow the flavors to fully penetrate the sausages.
- Before serving, drain the marinade and transfer the pickled sausages and onions to a serving bowl. The marinade can be reserved and reused once for another batch within a week.
- Serve chilled with rye bread, butter, and a cold Czech pilsner. Store leftovers covered in the refrigerator for up to 3 weeks.
Cook’s Notes
- Choose a good-quality smoked sausage with natural casing for the best texture; the sausage should hold its shape during pickling without becoming mushy.
- The longer the sausages sit in the marinade, the more flavorful they become. Plan ahead and make them at least 3 days before serving.
- For a milder flavor, remove the chili pepper seeds before adding them to the jar. For more heat, add a whole dried chili or a pinch of cayenne to the marinade.
- Traditional Czech utopenci often include a splash of Worcestershire sauce or a few juniper berries in the marinade for added depth.
- Always use a non-reactive container (glass, ceramic, or food-grade plastic) as the acidic marinade can react with metal and impart off-flavors.
