Appetizers

Pickled Sausages

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Ingredients

8 small smoked sausages (e.g. párky)
1 large onion, sliced into rings
250 ml (1 cup) white wine vinegar
250 ml (1 cup) water
2 tbsp sugar
1 tbsp whole black peppercorns
4 bay leaves
1 tsp mustard seeds
2-3 dried chillies

Method

Score each sausage diagonally a few times to help them absorb the brine.
Layer the sausages and onion rings in a large glass jar.
In a saucepan, bring the vinegar, water, sugar, peppercorns, bay leaves, mustard seeds and chillies to a boil.
Simmer for 5 minutes, then pour the hot brine over the sausages and onions in the jar.
Let cool to room temperature, then seal and refrigerate for at least 3 days before eating.

Introduction: Literally translating to 'drowned men', utopenci are small smoked sausages pickled in a spiced vinegar brine
with onion rings.

Cultural Background: Literally translating to 'drowned men', utopenci are small smoked sausages pickled in a spiced vinegar brine
with onion rings. A quintessential Czech pub snack, they're often eaten cold straight from the jar with dark bread
and mustard, especially popular alongside a round of beer.

Tips: Use a good-quality smoked sausage with real casing, as it holds its texture better in the brine than skinless
varieties.

Variations: Some recipes add a sliced hard-boiled egg to the jar alongside the sausages for a heartier snack.

Storage: Keeps refrigerated, fully submerged in brine, for up to 3 weeks.

Reheating: Not applicable — traditionally eaten cold.

Nutrition: Approx. 210 kcal, 9g protein, 16g fat, 6g carbohydrate per serving (serves 6-8 as a snack).

FAQs

Q: Are utopenci served hot or cold?
A: Always cold, straight from the refrigerator or jar.

Q: What is traditionally served with utopenci?
A: Dark rye bread and a smear of Czech mustard.