Utopians
Drowned - a truly Czech phenomenon, known all over the world. Along with pickled herring, it is one of the typical pub dishes, served as a delicacy with beer. There are almost as many recipes for drowned as there are cookbooks, but they always taste delicious.
Ingredients · Servings 1 dose
- 16 high-meat sausages
- 6-8 medium onions (white, red)
- 3 fresh hot peppers
- full-fat mustard (to taste)
- Infusion:
- 750 ml of water
- 500 ml octa
- 4 bay leaves
- 6 balls of allspice
- 1 teaspoon whole pepper
- 1 tablespoon granulated sugar (to taste)
- 15-20 g salt (to taste)
Method · 1 h 5 min
- Mix all the ingredients for the marinade in a pot and bring to a boil. Cook for about 5 minutes.
- Then remove all the spices from the brine and set aside.
- Cut the onion into rings, peel the bacon and cut it lengthwise. Lightly spread mustard on each slice and fill with onion rings.
- Thoroughly wash and dry a 3-quart mason jar with a lid.
- At the bottom of the glass, spread the sliced onion, a quarter of the cooked spices and a layer of 4 filled bacon pieces.
- Repeat the entire process until the jar is full (about 4 layers), occasionally adding hot peppers.
- Cover the last layer of bacon with the rest of the onion and pour the cooled brine up to the rim of the glass.
- Close the lid and let it sit in the refrigerator for 5 to 7 days.
- Best served with fresh bread.
