Drowned or pickled pork pork in Czech

Drowned or pickled pork pork in Czech

Category: Cold meals and snacks

Kitchen: Czech

Ingredients
Shpikachki	8 pcs.
Bulgarian red pepper	1 PC.
Bulb onions	2 pcs.
Sauerkraut	100-200 g
Peppers mix	1 tsp
Carnation	5 pieces.
Salt, sugar	taste
Bay leaf	5 pieces.
Apple cider vinegar or any other	taste
Table mustard	1-2 tbsp. l.

Cooking method

• Prepare your favorite marinade like for pickling vegetables. For about 1 liter of water. Boil spices for a few minutes with salt, sugar, vinegar, cool. While the marinade is cooling, prepare the bacon. Wash, if the shell is artificial, remove, leave the natural one. Do not cut the pork sausages along the length, so that they can be opened slightly and filled with vegetables. Cut the onion into half rings or rings, not too thinly, about 3-4 mm. Peppers can be blanched in a simmering marinade for 3-5 minutes or cut into strips. Prepare a container where you will put the drowned people. This can be a jar or saucepan, or any other suitable container. Grease each pork fat inside with mustard, put onions, strips of pepper, cabbage, other pickled vegetables, whatever you like. We put in a container in layers: onions and other vegetables, bacon, vegetables again, etc. Fill with cooled marinade and put in a cool place, preferably for a week, but you can start eating the next day, or you can store it for several weeks completely safely.
• 
• As a marinade, I successfully used pickle from cucumbers, tomatoes, sauerkraut, gave them, so to speak, a second life. Indeed, according to legend, this is how this dish arose - someone accidentally dropped a pork fat into a tub of vegetables and tried it a few days later. It is a popular beer snack in the Czech Republic. Each pub has its own recipe.

Note

My first acquaintance with drowned people (in Czech - drowned people) was not pleasant. On our first trip to the Czech Republic, when I still knew little about their gastronomic preferences, I saw pickled sausages in the store and bought, among other products, on the way back. The trip was in the summer, it was hot, we were traveling by train, the road was long, it seemed to me that this dish would diversify our diet. When our relative prazhak saw my purchases, he had fun, said that I would not eat it, because it was a snack for beer. I did not believe it, because they looked quite attractive, although they were just sausages floating in a clear liquid. How right Joseph was! It was impossible to eat them! It seemed that the jar was just a strong vinegar solution and that the sausages had spent an eternity there! My daughter and I were able to swallow only a piece. Oddly enough, my husband finished everything.
Of course, I had no desire to try them again. Until the opportunity presented itself! One Czech friend of mine treated me to drowned people of her own preparation and I discovered a completely new dish! It turns out that here is a flight for imagination and everyone does it to their liking! And, you don't have to add that much vinegar, making them unusable! Yes, they should be marinated and PLEASANTly sour, but lightly enough to make you want to drink another little beer. Get good, as the Czechs say!

Live and learn! I would never have thought of such a technological technique - pickling pork fat)))) how cool and interesting! this method is a discovery for me! Thank you! I will definitely try!

[kavmins]

kavmins, as our drinkers would say - a cool snack! Both meat and vegetables at once.

[Irina]

Oooh !!!! Aaaaa !!!! Hochuuuuu !!!!!
Irina, and so any sausages can be fermented? Or is it obligatory only porks?

[Natasha]

Natasha, of course, any, but in all Czech recipes it is pork pork, if only they themselves were tasty, which is problematic with us now! Ideally, homemade. Pieces of bacon in bacon sound very advantageous in the marinade.

Yes, that's just that and it is that good porks cannot be found.

[Natasha]

Natasha, as well as sausages, small sausages, sausages and much more, which is why we undertake to do everything ourselves in order to eat deliciously.

What an interesting recipe

[hope,]

hope,, most importantly, a flight of imagination!)

But you know, Ir, the question still torments me. How, after all, do they eat those sour pork pork that you bought in Prague? After all, beer will not make them less sour

[Merri]

Merri, Irina, Very unusual and extremely interesting!

[Bridge]

Bridge, Natasha, I'm surprised myself! Probably a habit. Taste preferences are developed over the years.

[Ira,]

Ira, very interesting dish. To be honest, I did not even suspect that there was such a thing. Thanks for the science.

[Angela]

Angela, there are so many interesting things in the world!

Irin, how unusual. And you don't need to boil them, or fry them. In general, without heat treatment? Interesting to try.

[Larissa]

Larissa, they turn out pickled! And then, sausages and their relatives are a finished product, they are boiled to make them hot.

[Merri]

Merri, Irina, I wanted to cook your pork sausages, but could not buy them: mad: there is only with cheese. You can try one of them or not.

Irina, that's not for nothing they say - live, learn! Thank you.

[Olga]

Olga, try it! And then tell us. I think it will be delicious. A friend came to me yesterday, we ate drowned fish cooked before the New Year - the very THAT!

[Irisha]

Make your favorite marinade

Irisha, and what marinade did you use?

Ira took marinade from tomatoes, cucumbers, cabbage, it is indicated there in the recipe.

[Svekoshechka]

the recipe indicates

Once again, the diagonal reading technique failed.

I went to reread.

Thank you so much, Svekoshechka !!!

[Inna]

Inna, I don't know how I haven't seen your message for so long! Forgive me please!
There is no marinade recipe, I do it by eye. I bring the right amount of water to a boil, add spices - bay leaves, juniper berries, cloves, different peppers, whatever else you want, boiling for a few minutes, until a pleasant smell in the kitchen and at the end I add a little vinegar, tasting the marinade. To soften the vinegar I add a little sugar, ah, and salt, of course.