Name: Utopenci: Czech pickled sausages with onion
Yield: 4 servings
Cuisine: Slovak
Ingredients: 1.2 kg Špekáčky (smoked pork sausages for grilling); 0.5 kg Onion; / 3 l jars / Hot chili pepper; 0.4 l Vinegar; 0.6 l Water; 1 tbsp Salt; 3 tbsp Granulated sugar; 1 tbsp Vegetable oil; 3 Bay leaves; 5 berries Allspice; 1 tsp Black peppercorns

Instructions

Tip: tap a step to mark it as done.

Peel the sausages and split them lengthwise.
Peel the onions and slice them into rings. In the bottom of a 3-liter jar, place a layer of onion, some of the brine spices, a piece of hot chili pepper, and a layer of sausages. Repeat the layers until the jar is full.
Pour the cold brine over everything and refrigerate for 7 days.
Tip: You can also add 5 sliced garlic cloves and 2 teaspoons of crushed hot chili peppers.

Tip: You can briefly boil the brine to dissolve the salt and sugar, but let it cool completely before pouring it over the sausages. Press the layers down gently so everything is submerged once the brine is added.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 1043 kcal
Protein: 38 g
Carbohydrates: 28 g
of which sugars: 15 g
Fat: 83 g
of which saturates: 28 g
Fiber: 2.4 g
Salt: 11 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Utopenci s cibuľou a feferónkou podľa českého receptu