Pickled Sausage Utopenec
6 servings This is a one-of-a-kind appetizer that originated in the Czech and Slovak Republics. Pickled Sausage (Utopenec) commonly a pub-style appetizer that goes great with any beer (especially a pilsner style beer). Delicious kielbasa (in Czech it is also called “klobása”) is pickled together with onions and spices in a pickling... Read more ... juice. It is as simple as it sounds, but is surprisingly delicious. I’m sure that anyone who appreciates beer (and even those who don’t) will fall in love with this original appetizer. Read less x saved Tom the Chef Founder November 7, 2023 15min.7+ days1/5 15min. 7+ days 1/5 Directions: 1. Pickling Juice: 1.1. Place into a medium pot: 4 cups of water 2 cups of distilled white vinegar 5 bay leaves 1 TSP of whole peppercorns 1 TSP of whole Allspice 2 TBSP of granulated sugar 1 TSP of salt ½ TSP of chili powder Place the pot on high and bring to a boil with occasional stirring. 1.2. Lower heat to medium and cook for an additional 3 minutes with occasional stirring. 1.3. Place aside and let it cool for the next step. Notes: Leave it in the pot while cooling. Needs to be just partially cooled but can be cooled totally for the next step Leave it in the pot while cooling. Needs to be just partially cooled but can be cooled totally for the next step 2. Kielbasa Preparation: 2.1. Peel all 4 kielbasas. Notes: This step is optional but if you complete this step, the pickling juice will have a better chance to get absorbed by the kielbasa. Even just a partial peeling will be beneficial. Kielbasa in collagen casing is usually easier to peel in comparison to animal casing. I usually prefer animal casing. Try to always peel by hand as much as you can and then proceed using a paring knife. In some cases, you will be able to peel it all without a paring knife. This step is optional but if you complete this step, the pickling juice will have a better chance to get absorbed by the kielbasa. Even just a partial peeling will be beneficial. Kielbasa in collagen casing is usually easier to peel in comparison to animal casing. I usually prefer animal casing. Try to always peel by hand as much as you can and then proceed using a paring knife. In some cases, you will be able to peel it all without a paring knife. 2.2. Cut a pocket into each kielbasa for the following filling by performing a horizontal cut right in the center of each kielbasa with the intention of getting almost but not totally through. 3. Fill Kielbasas: 3.1. Spread Dijon mustard on both inner parts of the kielbasas. 3.2. Sprinkle paprika on both inner parts of the kielbasa. 3.3. Put part of the sliced onion in each kielbasas. Notes: The amount of onion you put in is up to you, but I usually put as much as I can – in case some onions falls out later on. After all kielbasas are filled with onion, you are going to have some onion left, it will be needed in the following step 4. The amount of onion you put in is up to you, but I usually put as much as I can – in case some onions falls out later on. After all kielbasas are filled with onion, you are going to have some onion left, it will be needed in the following step 4. 3.4. Use 2 toothpicks to help the onion stay in the kielbasa (run each toothpick through the top part of the kielbasa, onion, and the bottom part of the kielbasa). 4. Vegetable mixture: 4.1. Place Into a large mixing bowl: Onions – sliced (the remaining amount) 5 cloves of garlic –sliced Optional: 2 – 3 Fresno chiles – sliced And thoroughly stir. 5. Assemble: 5.1. Place a little part of the vegetable mixture into the pickling jar. 5.2. Then place the kielbasas in the jar inusing one of two methods below. (Select your method based on your preference or the size/shape of your pickling jar): A. Horizontal: Alternate layers of kielbasas with layers of vegetable mixture. B. Vertical: Place all kielbasas in vertically and squeeze the vegetable mixture in between the sausages and place the rest on the mixture on the top. Note: Keep in mind that you can optionally cut each kielbasa into halves to better fit to your selected method. 5.3. Pour the cooled pickling juice over (including bay leaves, peppercorn, and Allspice) to make sure that the kielbasas and vegetables will be fully submerged. 5.4. Tightly close with a lid. 6. Resting: 6.1. To let fully develop the flavor, let the jar rest in the refrigerator for at least 1 week but preferably 2. Note: If you are in rush, let rest in your refrigerator at least overnight. 7. Serving 7.1. Plate on a plate with part of the onion and other ingredients from the jar. 7.2. Serve with bread of any kind and with a pilsner style of beer. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.