Czeck Drowned man sausage
Utopenci
(Translates as "Drowned ‘persons’" because of the pale coloured ‘fingers’ floating in liquid)
Sausage Ingredients:
1 small white onion finely minced
1 tbs crumbled dried marjoram
2 tbs finely chopped parsley
2 cloves garlic
Whizz all this and simmer slowly in 2 tbs butter until well sweated but not
browned and add to 8oogm pork shoulder (magro) minced twice.
Stuff into pork skins and make into links slightly smaller than a normal breakfast sausage.
Pickle ingredients:
1 tbs Allspice
Sprinkle of crushed chili flakes
4 bay (laurel) leaves
8 fresh peppercorns
½ rib of celery – sliced
2 cups white vinegar (adjust depending on acidity of vinegar used and make
1 cup water (3 cups by volume
salt to taste
Simmer pickle, covered, for 5 minutes.
When ready to poach sausages bring pickle to a boil and carefully place sausages into boiling pickle, do not stir, removing from heat immediately the pickle returns to the boil. Cool then refrigerate, leaving sausages in pickle. I put them in jars, topped up with the pickle, let them cool and then put them in the fridge
Age for at least 2 days before using. Will keep for 5-6 days covered in refrigerator.
4 bay (laurel) leaves
8 fresh peppercorns
½ rib of celery – sliced
2 cups white vinegar (adjust depending on acidity of vinegar used and make
1 cup water (3 cups by volume
salt to taste
Simmer pickle, covered, for 5 minutes.
When ready to poach sausages bring pickle to a boil and carefully place sausages into boiling pickle, do not stir, removing from heat immediately the pickle returns to the boil. Cool then refrigerate, leaving sausages in pickle. I put them in jars, topped up with the pickle, let them cool and then put them in the fridge
Age for at least 2 days before using. Will keep for 5-6 days covered in refrigerator.
Freezing is not recommended.
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