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Appetizer Recipes

Pickled Sausage Utopenec

6 servings
Czech Cold Cuisine

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...

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... 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.

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Tom the Chef Tom the Chef Founder
November 7, 2023
  • 15min.
  • 7+ days
  • 1/5
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Ingredients:

Pickling juice:

For Kielbasa preparation:

* Preferably 1 red onion and 2 yellow onions but you can use any onion that you have available – including white.

** You can substitute with other kinds of chiles or if you prefer not spicy, you can substitute with pepperoncini peppers (you can purchase pickled and drain the liquid).

*** I usually buy individual kielbasas that are about 5 – 6” long each. Optionally, you can purchase longer versions of kielbasa – these will need to be additionally cut into smaller segments.

Tools:

Recipes

Best served with:

Czech Rye Bread
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Bagel Recipe

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

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.

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.

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.

Kitchen Guide

Fruit & Vegetable Preparation & Cutting

September 29, 2023

Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.

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Tom the Chef Tom the Chef Founder

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
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