The ultimate beer snack you can make at home: Czech utopence
Our neighbors' cuisine has its delicacies. It's hard to visit the Czech Republic and not try the famous dumplings with goulash, svíčková soup, or garlic soup. And when you go out for a beer, the waiter will suggest utopence. This delicacy can also be prepared at home. Do you know what the most important ingredient of this snack is?
9:01 AM EDT, July 21, 2024
The famous Czech utopence is sausages or wieners marinated in a vinegar brine. Although the combination might seem mismatched, the taste is surprisingly good. Czechs love it, and it's worth trying.
Traditional Czech utopence were served to workers
Czech cuisine contains original and unexpected flavors that surprise even the most discerning gourmets. Among them, utopence holds a special place. The name of this dish means "drowned" and refers to the way the sausages are marinated. Utopence appeared in Czech cuisine at the beginning of the 20th century as an inexpensive and hearty meal for workers.
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Over time, this snack gained popularity and began to be served in local taverns and at beer festivals. It is now considered one of the best beer snacks. Want to surprise your friends with an original dish at a summer gathering? We have a recipe for utopence straight from the Czech Republic. They can't be made at the last minute. The sausages are ready to be served after 3-4 days but can be stored for up to two months. It's a clever way always to be prepared when unexpected guests drop by. Utopence is a simple appetizer and doesn't require many ingredients.
Traditional Czech utopence - recipe
Ingredients:
- 1 lb of good quality sausages,
- 4 fresh or dried chili peppers,
- Three onions,
- 5 cloves of garlic.
For the brine:
- 3 cups of water,
- 1 cup of 10 percent vinegar,
- 4 teaspoons of sugar,
- 1 teaspoon of salt,
- several allspice berries,
- 3-4 bay leaves,
- 1 teaspoon of colorful peppercorns,
- selected dried or fresh herbs.
Preparation:
- Preparing the brine: In a pot, combine water, vinegar, sugar, salt, allspice, bay leaves, peppercorns, and selected herbs. Bring to a boil and then set aside to cool.
- Preparing the sausages: Peel the sausages (if they have casings) and cut them into smaller pieces.
- Layering in jars: Peel and thinly slice the onions and garlic. Layer the sausages, onions, garlic, chili peppers, and herbs in jars.
- Filling with brine: Pour the cooled brine over the layers, ensuring all the ingredients are well covered with the liquid. Then, tightly seal the jars.
- Storage: Store the jars in a cool and dark place. The sausages are ready to eat after 3-4 days but can be kept for up to two months.
