The Drowned
12 servings
30 minutes
Utopenec is an iconic Czech snack that combines spicy and piquant flavors. Originating in Bohemian taverns, this recipe became a favorite accompaniment to beer. Juicy sausages marinated in vinegar with aromatic spices soak up the flavors of garlic and onion, creating a rich, slightly spicy taste. The name 'Utopenec' ('drowned ones') is linked to a legend about a pub owner who drowned in a river. The dish's flavor develops over time; after two weeks of marination, it becomes particularly rich. It pairs perfectly with crispy bread and light lager. This is a classic example of Czech cuisine where simplicity meets depth of flavor, awakening the appetite and complementing friendly gatherings.
1
Mix water and vinegar. Add all spices except garlic and bring to a boil. Cool the marinade.
- Water: 500 ml
- 5% vinegar: 150 ml
- Salt: 3 teaspoons
- Sugar: 3 teaspoons
- Allspice: 20 pieces
- Black peppercorns: 10 pieces
- Bay leaf: 2 pieces
- Chili pepper: 1 piece
- Caraway: 1 teaspoon
2
Cut the sausages in half lengthwise.
- Thick sausages (bockwurst type): 12 pieces
3
Cut the onion into large half-rings.
- Onion: 1 kg
4
In a large jar, layer onions, then layer sausages, and another layer of onions. Continue until the jar is filled to ¾.
- Onion: 1 kg
- Thick sausages (bockwurst type): 12 pieces
5
Pour the cooled marinade into a jar, add garlic, and seal tightly. Store in a cool place for 1-2 weeks. Serve with bread and beer.
- Garlic: 4 cloves