Utopenci (pickled sausages in vinegar brine)

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How to make Utopenci (pickled sausages in vinegar brine)

1. Prep the sausages. Score each špekáček with a few shallow diagonal cuts on both sides — this helps the brine penetrate the meat. If they have a plastic casing, peel it off first.
2. Slice onion and chilli. Peel the onions and slice them into rings about 3–4 mm thick. Slice the chilli into rounds, keeping the seeds in if you want a bit more heat.
3. Make the brine. Combine the vinegar, water, allspice, bay leaves, a good pinch of salt, and a teaspoon of sugar in a small saucepan. Bring to the boil, stir briefly, then remove from the heat. Leave to cool completely — pouring hot brine over the sausages will cook them rather than pickle them.
4. Layer the jar. Use a large, clean jar (roughly 1 litre). Layer the sausages with the onion rings and chilli slices, making sure onion and chilli are tucked in between and around every sausage.
5. Pour over brine. Once the brine is fully cold, pour it over the sausages until everything is submerged. Press the contents down gently — the sausages should be covered; top up with a little extra cold water if needed.
6. Seal and refrigerate. Seal the jar and refrigerate for at least 3 days before eating; 5–7 days gives a deeper, more rounded flavour. Turn or gently shake the jar once a day to redistribute the brine.
7. Serve from the jar. Lift the sausages out with a fork and serve sliced on a board with the pickled onion rings, dark bread, and butter — a Czech pub classic.

Safety & hygiene Important

• Cool brine fully before use. Adding warm or hot brine to a sealed jar can create conditions for bacterial growth. Make sure the brine is completely cold (below 25 °C) before pouring it over the sausages and sealing.
• Keep refrigerated throughout. These are not shelf-stable pickles — the sausages must be stored in the fridge for the entire pickling period and consumed within 2 weeks of making.