Marinated and stuffed shpikachki for beer
6 servings
60 minutes
Marinated and stuffed sausages are a true delight for lovers of spicy snacks. Their preparation is rooted in the Russian tradition of homemade marinades and sausages. The combination of the delicate flavor of the sausages with the spiciness of jalapeño, the crunchiness of onion, and the sweetness of bell pepper makes them an ideal snack for beer. Thanks to the marinade infused with bay leaf, black and allspice pepper, cloves, and vinegar, the sausages acquire a rich and intense flavor. Before serving, they are filled with pickles and vegetables, adding fresh notes to the flavor composition. These sausages pair perfectly with rye bread and mild mustard, creating a harmonious balance of taste. An excellent choice for friendly gatherings and festive feasts!
1
First, prepare the marinade. Pour 1 liter of water and 400 ml of vinegar (7-9%) into a pot, add 4 bay leaves, 10-15 black peppercorns, 2 allspice berries, 2 cloves, and 2 teaspoons each of sugar and salt. Put it on the heat and turn it off after boiling for 3 minutes. Then place it on the windowsill to cool.
- Water: 1 l
- Vinegar: 400 ml
- Bay leaf: 4 pieces
- Black peppercorns: 12 pieces
- Black allspice: 2 pieces
- Carnation: 2 pieces
- Sugar: 2 teaspoons
- Salt: 2 teaspoons
2
At this time, peel the sausages from their casing (by hand or with a knife, whichever is more convenient. The main thing is not to 'injure' them too much, as they usually peel quite poorly). Then, make a cut along their length. The cut should be about 2/3 of the thickness of the sausage. Then slice the onion into rings, the peeled bell pepper, and 1 hot pepper.
- Onion: 4 pieces
- Red sweet pepper: 2 pieces
- Jalapeno pepper: 3 pieces
3
Layer onions with bell peppers and hot peppers along with sausages in a 3-liter jar, alternating layers to the top and adding spices from the marinade (insert 2 remaining hot peppers on the sides for aesthetics in the middle of the jar). Pour all with cooled marinade and close with a lid. Place the jar in the refrigerator for 2 weeks.
- Onion: 4 pieces
- Red sweet pepper: 2 pieces
- Jalapeno pepper: 3 pieces
4
When served on the table, each sausage is filled with onion, bell pepper, and a quarter of a salted (pickled) cucumber cut lengthwise. The stuffed sausages are cut into 2-2.5 cm pieces while drinking beer and consumed with rye-wheat bread and (if desired) with mild mustard, like Dijon.
- Onion: 4 pieces
- Red sweet pepper: 2 pieces
- Shpikachki: 1.5 kg