Classic Czech pub snack
This briny Czech bar dish is served with bread and pairs perfectly with a nice cold beer.
Recipe
Makes: 3 | Prep: 30 min | Rest: 1 to 2 weeks
Ingredients
- 3 short soft Polish sausage
- 3 red chilis
- 2 onions
For the pickling liquid
- 1 cup water
- 1 cup white vinegar
- 1/4 tsp salt
- 1 tbsp sugar
- 1/4 tsp black peppercorns
- 2 bay leaves
- 1/4 tsp allspices (optional but recommended)
Method
Make the pickling liquid
- Mix all pickling ingredients in a saucepan (water, vinegar, salt, sugar, peppercorns, bay leaves, allspice).
- Bring to a boil and simmer 3min, until the sugar dissolves. Remove from heat and let cool. The pickling liquid should be lukewarm at most when poured over the sausages.
Prepare sausages
- Peel the thin layer of skin off the sausage to allow pickling liquid to penetrate.
- Cut sausage lengthwise without going all the way through. Make sure they remain attached.
- Peel and slice the onions.
- Rinse chili and cut in half lengthwise. Core and deseed for a less spicey option.
- Carefully insert 1/2 a chili and a few onion slices in each sausage.
Assemble
- Add 1/2 of the remaining onions to the bottom of a clean and sterilised jar. Add stuffed sausages. Cover with remaining onions.
- Pour lukewarm / cool pickling liquid over the sausages. Close jar.
- Rest for 1 to 2 weeks in the fridge.
Substitutions
I highlight here the core of the dish and suggest some possible substitutions to adapt the sausage to your preferences, diet and ingredients available to you.
Core: Sausage, pickling liquid.
Substitutions:
| Recipe components | Possible substitutions* |
| Polish sausage | • Thick Frankfurt sausages |
| Additional seasoning | You can play around with the brine adding whole spices to upgrade the flavour. |
Country
Czech Republic
Czech Republic
The Global Homecook 