Drowned Sausages

Name: Drowned Sausages (Utopenec)
Cuisine: Czech
Ingredients: 750 ml/1¼ pints/3 cups boiling water; 5 ml/1 tsp ground black pepper; 300 ml/½ pint/1¼ cups white vinegar; 15 ml/1 tbsp sugar; 15 ml/1 tbsp whole black peppercorns; 15 ml/1 tbsp allspice; 12 small Knockwurst sausages; 2 white onions, peeled and sliced into rings; 5-7 red chillies, or to taste, chopped; 2 bay leaves; 1-2 garlic cloves, peeled and chopped; salt; rye bread to serve

Utopenec

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This delicious Czech snack is served in every pub.

The name actually translates as ‘drowned man sausage’ after its inventor, a pub owner, met his end in this way. You will need a large sterilized jar with a sealable lid that holds 1.5 litres/2½ pints/6¼ cups liquid.

Ingredients

750 ml/1¼ pints/3 cups boiling water
5

Europe
Czech Republic
Slovakia
Starter
Snack
Eastern Europe

Method

Put the boiling water into a large pan with a pinch of salt, the pepper, vinegar, sugar, peppercorns and allspice. Bring to the boil and simmer for 10 minutes.
Peel the skin off the sausages and cut lengthways through the middle, but leaving them attached, and put slices of onion in the centre of each sausage.