Utopenec (pickled sausage)
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551A favorite dish from Czech cold cuisine. Serve with bread and a glass of well-cooled beer.
recipe,photo-recipe,onion,wieners,Apetizers,Gluten-Free
Apetizers
Ingredients
Ingredients
| ground black pepper | 0.5 ?? | tsp kcal | ½ | teaspoon | |
| ground red paprika | 2 ?? | tsp kcal | 2 | teaspoon | |
| ketchup | 6 63 | tbsp kcal | 6 | tablespoon | |
| onion | 8.75 110 | oz kcal | 250 | grams | |
| salt | 0.5 0 | tsp kcal | ½ | teaspoon | |
| vinegar | 4 26 | tbsp kcal | 4 | tablespoon | |
| water | 12 398 | tbsp kcal | 12 | tablespoon | |
| whole Mustard | 4 75 | tbsp kcal | 4 | tablespoon | |
| wieners | 12.25 ?? | oz kcal | 350 | grams | |
| worcestershire sauce | 6 69 | tbsp kcal | 6 | tablespoon |
Recipe
1.
onion 8.75 oz (250 g) • wieners 12.25 oz (350 g)
Clean the onion and cut it into half wheels. Peel the sausages, cut them lengthwise and finely cut into the ends.
2.
water 12 tbsp • vinegar 4 tbsp • whole Mustard 4 tbsp • ketchup 6 tbsp • worcestershire sauce 6 tbsp • salt 0.5 tsp • ground black pepper 0.5 tsp • ground red paprika 2 tsp
Cook a pickle from water, vinegar, mustard, ketchup, Worcestershire sauce, salt, pepper and paprika.
3.
In a preserving jar with a volume of about 1 liter, or in two smaller ones, put alternately sausages and onion. Gently press the contents.
4.
Pour the cooled pickle over the onion and sausages, close and store in the refrigerator. You can consume it the next day.
Bon appetit!
