Czech beer snack: A dive into the delightful world of utopence
The cuisine of all countries 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 we go for a beer, the waiter will suggest utopence for a snack. This delicacy is also prepared at home. Do you know what the most essential ingredient of this snack is?
21 July 2024 18:41
The famous Czech utopence are.... sausages or wieners marinated in vinegar brine. Although the combination seems completely mismatched, the taste is surprisingly good. Czechs love it, and we can give it a try.
Traditional Czech utopence were served to workers
Czech cuisine is full of original and unexpected flavours that can surprise even the most discerning gourmets. Among them, utopence hold a special place. The name of this dish means "drowned" and refers to how 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 as well as 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 appetiser and doesn't require many ingredients.
Traditional Czech utopence - recipe
Ingredients:
- 500 grams of good quality sausages,
- 4 fresh or dried chilli peppers,
- 3 onions,
- 5 cloves of garlic.
Brine:
- 700 millilitres of water,
- 250 millilitres of 10 percent vinegar,
- 4 teaspoons of sugar,
- 1 teaspoon of salt,
- several allspice berries,
- 3-4 bay leaves,
- 1 teaspoon of colourful peppercorns,
- selected dried or fresh herbs.
Preparation:
- Preparing the brine: In a pot, combine water, vinegar, sugar, salt, allspice, bay leaves, colourful peppercorns, and selected herbs. Bring to the boil and then set aside to cool.
- Preparing the sausages: Peel the sausages (if they have casings), and then cut them into smaller pieces.
- Layering in jars: Peel and thinly slice the onions and garlic. Layer the sausages, onions, garlic, chilli peppers, and herbs in jars.
- Filling with brine: Pour the cold 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.
