Name: Grandpa's utopenci in beer brine with mustard and onion
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 8 smoked sausages or one coiled smoked sausage; 4 large onions; full‑fat mustard for spreading; 1–2 hot peppers to taste; 1 bottle of pale lager 0.5 l; 200 ml spirit vinegar; 5 tablespoons granulated sugar; 1 tablespoon salt; 2 bay leaves; 5 allspice berries; 10 black peppercorns

Preparation procedure

Brine Put the beer, vinegar, sugar, salt, bay leaf, allspice, pepper and hot pepper into a pot. Bring to a boil and simmer gently for 2–3 minutes so the sugar and salt dissolve and the spices release their aroma. Let cool to lukewarm.
Preparing the sausages Remove the casings from the sausages. Cut into about three‑centimetre „logs“, but don't cut all the way through — leave a joint in the middle. Open like a book, spread mustard on the inside and insert a slice of onion.
Packing into jars In clean, ideally warmed jars, stack layers of sausages interspersed with onion. Pour in the lukewarm brine so everything is completely submerged. You can add an extra piece of hot pepper. Close with lids.
Maturation Let cool at room temperature and then store in the refrigerator. Let mature for at least 48 hours; the best flavor develops in 3–5 days. During maturation you can gently turn the jars once a day so the brine distributes.
Serving Serve with fresh bread, toast, pickled cucumber and mustard. Before serving check that the pieces are still fully submerged in the brine.

Total preparation time: 40–50 minutes active, maturation at least 48 hours (ideally 3–5 days)

Number of servings: 8–12

Tips and safety

Adjust spiciness by the amount of peppers and the length of maturation.
Work with clean jars and lids. If you want longer shelf life, briefly sterilize the jars in a water bath at 80 °C for about 20 minutes and after cooling store in the refrigerator.
Utopenci should always be submerged in the brine. If you have any doubts about the smell or appearance, do not consume.

Conclusion

Grandpa’s utopenci are a sure bet. The sweet‑and‑sour beer brine, sharp onion and mustard in a cut smoked sausage create a flavor that mellows and rounds out with each day of aging. Make two jars at once—the first one disappears surprisingly quickly.

Grandpa's utopenci in beer brine with mustard and onion recept

For 8 portions

Ingredients

Sausages and filling:

Brine:

Preparation procedure

Tips and safety

Conclusion

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