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Utopenci are a Czech phenomenon. This Czech delicacy can be enjoyed in almost every Czech pub. Do you have utopenci from time to time with a beer and friends, but would you like to enjoy them at home as well? It’s not as difficult as it may seem at first glance. Read on and, thanks to our traditional recipe, you will learn how to prepare utopenci at home without problems.
Where did the Czech utopenec come from?
It is said that the inventor of utopenci was the innkeeper and miller Šamánek, who came from the Beroun region. There are two versions of how the name „utopenec“ originated: either because this inventor Šamánek drowned while repairing the mill wheel, or because of drowned sausages. Whatever the case, utopenci became a popular staple of Czech cuisine.
The basis is quality špekáčky and a well-balanced brine
There are plenty of recipes; everyone has their favorite. However, quality špekáčky (watch the meat content), onions and the brine must never be missing. Once you are confident with the following basic recipe, try adding other ingredients such as garlic, cabbage or bell pepper. There are no limits to flavor combinations.
For our recipe you will need:
- 8 smoked sausages (špekáčky)
- 2 onions
- 500 ml of water
- 250 ml of vinegar
- 3 bay leaves
- 5 allspice berries
- 5 whole peppercorns
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of oil
- a hot pepper (feferonka)
Follow these steps:
- Wash 2 jars with sealing lids.
- Lightly boil the water, vinegar, spices, sugar and salt (approx. 5 minutes) and let cool. Then strain, but do not throw away the bay leaf.
- Peel the špekáčky and cut them lengthwise.
- Peel the onion and cut into rings.
- Put a layer of onion, a piece of feferonka and a layer of špekáčky at the bottom of the jar. On top of that place the bay leaf taken out of the brine.
- Repeat the whole process until you fill the jar approximately 1 cm below the rim.
- Pour the cooled brine over so that everything is submerged.
- Carefully seal the jar with the sealing lid, put it in the refrigerator or in some cool place and let it rest for at least a week.
