Make your own pickled sausages at home

Winter is not over yet, so you should be able to find some time to prepare delicious pickled sausages. This recipe is for an old and famous Czech dish that is offered in almost every pub. You can also buy Czech pickled sausages in supermarkets, but as we all know, if you make them at home they will be better, more authentic and you can brag about all those special ingredients you put in. Here is a simple recipe.

Basic ingredients

The most important ingredient is a high-quality sausage of course and you should by them from a butcher you know. Here we go:

• 600 g of special sausages,
• 300 g chopped onion,
• 0.75 l of water,
• 0.5 l of classic vinegar,
• salt,
• 2 tablespoons of cane sugar,
• 15 balls of allspice,
• 15 black peppercorns,
• 6 hot peppers or other hot peppers,
• a quarter head of a small cabbage, chopped.

Photo: Radek Štěpán

Step-by-step

First, cut sausages in half, lengthwise. You can also cut them across to make nice rounds.It depends on your preference. If you make rounds, you can soak sausages for less time. Now, add all ingredients into a glass and press everything down. When you are done, pour the brine in. Brine is prepared by mixing sugar, salt, vinegar and water, including all spices. Cook for 10 minutes. Let it cool down and pour the brine in. Make sure all sausages are covered.

Photo: Radek Štěpán

Let it soak

Best is to let it soak in your refrigerator, but watch the temperature as it should be around 4 degrees Celsius. The maturing process varies, but two days should be enough and the sausages should be ready to eat. However, if you have time, let it soak for a week to 14 days. If you do, the sausages will get the typical sour but balanced taste.

Source: Vlastní zkušenosti autora

Preview photo: Radek Štěpán