Name: Utopenci: Czech Pickled Sausages
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 portions
Ingredients: 8 pcs špekáček; 3 pcs onion; 4 tablespoons wholegrain mustard; 2 pcs chilli pepper; 500 ml water; 250 ml vinegar; 2 tablespoons granulated sugar; 2 teaspoons salt; 3 pcs bay leaves; 6 pcs allspice; 10 pcs black pepper

Step by step process

Preparing the sausages

1
Utopenci, the Czech pickled sausages, start with good raw material: short, fatty pork sausages, ideally Czech špekáčky. Peel off the casing and slit each one lengthwise to form a deep pocket, keeping the halves attached. Peel the onions and slice them into thin rings. Slice the peppers diagonally.
TIP:
Use a sharp knife, chill the onion for a moment, and slice it under cold running water, or with brief pauses. These steps will make slicing easier and reduce tearing.
2
Spread the inside of each sausage with smooth mustard and tuck a few onion rings, or a slice of hot pepper, into the pocket. Keep the remaining onion for layering.

The brine

3
Pour the water and vinegar into a pot, add the sugar, salt, bay leaves, allspice and peppercorns. Bring to a boil and simmer for 5 minutes so the sugar dissolves and the spices release their aroma.
4
Take the brine off the heat and let it cool completely. Hot brine would cook the sausages and the utopenci would fall apart later.

Layering and maturing

5
In a large clean jar, layer the stuffed sausages alternately with onion rings and the remaining pepper slices. Press the layers down gently so the jar fills evenly.
6
Pour the cooled brine over the sausages so they are fully submerged, then close the jar tightly with a lid.
7
Store the jar in the fridge or a cool cellar and let it mature for 7 to 14 days. Turn it over carefully now and then so the flavours spread evenly.